here i used a 24" river fish given to me by Amazonian Indians. they were kind enough to remove the guts and the skin before freezing the fish. here i have put the fish out to defrost.
meanwhile i am preparing the charcoal fire in the bbq pit. the fire has to be really hot!
i have rubbed down the fish with olive oil, then rosemary, then the fine herbs mixed seasoning
i stuffed the fish with fresh mint from the garden
then wrapped the fish in aluminum foil
the fish is suspended above the fire by skewers
the fire has to be really hot for an hour or hour and a half. i ended up adding more charcoal to keep the fire hot
i used a metal baking pan inverted over the fish to accelerate the heat. the made the fish cook a lot faster!
e violá! fish..... very tasty... good for 2-3 meals for at least 2 people...