4 large fillets of trevally (250 to 300g each)
1 1/2 tablespoons extra virgin olive oil
3 teaspoons fresh lemon juice
A little salt, if required, to taste
Wipe the fish fillets with damp kitchen paper.
Make a marinade by combining the rosemary, garlic, chilli, oil and lemon juice in a glass bowl.
Add the trevally fillets and rub both sides with the marinade.
Allow to marinate for 15 to 25 minutes.
Lightly oil your barbecue plate or fry pan and pre-heat it to medium heat.
Cook the trevally fillets for 2 to 3 minutes each side, depending on the thickness.
If the trevally fillets have the skin on and are quite thick, it's a good idea to score the skin with 2 to 3 knife slashes.
This will reduce the chance of the skin pulling and curling up the fillets.
Use a glass bowl for the marinade, because acids like lemon or vinegar can react with a metal bowl and taint the taste.
KB and Whitesnake