2 1/2 or 3 lb. white fish (trout, snapper or mackerel may be used)
1/4 c. olive oil
1/2 c. fresh lemon juice
3/4 tsp. salt
1/2 tsp. pepper
1 tbsp. oregano
1/2 tsp. Accent

Make 4 or 5 shallow slits on each side of fish. Brush fish generously with a mixture of oil, lemon juice, salt, pepper, oregano and Accent. Cook over coals until golden brown, brushing with mixture. Turn fish gently to cook both sides. When fish is done, put on serving platter and pour remaining mixture over fish.

Serves 3 to 4.