Grilled amberjack

Preparation:

Preparation: Empty the amberjack, wash and grease it all, inside and out, put a little salt and a nice sprig of rosemary in the belly, put it in the pan on aluminum foil (which will serve to remove it from the pan without breaking it), immersed in half a centimeter of extra-virgin olive oil. Bake at 160 degrees. Amberjack is also excellent in slices, pizzaiola style.