Instructions: To make parsley sauce: In small bowl, whisk together parsley, oil, lemon zest, lemon juice, capers, salt and pepper. Cover. Refrigerate at least 1 hour and up to 8 hours.

To prepare grill: Prepare charcoal fire or preheat a gas grill for direct grilling over high heat. If you do not have grill basket, lay piece of oiled, heavy-duty aluminum foil - slightly larger than fish - on grill. Poke several holes in foil.

To grill fish: Using pastry brush, generously coat both sides of fish with oil. Season with salt and pepper. Place fish on grill - in grill basket or on foil. (Note: If fish has skin, place it skin-side down.) If using grill basket, turn fish once during grilling; if using foil, do not turn it. Grill until fish flakes when poked with fork but is still a bit opaque in center. (Note: Grilling time will vary according to thickness of fillets but should not take longer than 12 minutes total.)

To serve: Transfer fish to platter. Drizzle with some parsley sauce. Serve with additional sauce on side.

This recipe yields 4 servings.

Barbecue and Grilling" by Al Roker"

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