Rinse fish in cold water; pat dry. Place in a large mixing bowl; pour marinade over fish. Cover and refrigerate 4 hours or overnight.
Place open butterflied fillets on grill, skin-side down, 4 to 5 inches from hot coals. Sprinkle with chives; place thyme on fish. Lightly squeeze juice from lemon wedges onto fish, and lay wedges on top of each fish. Grill fish, without turning, 10 minutes or until fish flakes easily when tested with a fork. Baste frequently with marinade.
Transfer fish to a warm serving platter. Serve immediately.
Oxmoor House Homestyle Recipes
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