This recipe is very healthy, looks beautiful and tastes terrific. For extra flavor and an unusual presentation, after grilling the fish on the first side, turn the fish over, and place thin slices of lemon over the entire body of the fish, much like scales. Then place the whole fish on the grill, and continue cooking.
Rinse the fish under cold water, and pat dry with paper towels. Make three to four slits vertically down to the bone on both sides of the fish. Place garlic slices, lemon slices and a pinch of rosemary inside each slit. Drizzle the fish with 1/4-cup of the olive oil, and season with salt and pepper. Put remaining garlic slices, lemon slices and rosemary leaves inside the cavity of the fish. Place the fish on the grill, closing the lid and grilling 10 minutes per side. Transfer the fish to a pan you can put on the grill. Close the grill’s lid again, and continue cooking for 30 minutes, or until the fish is opaque.
Using a whisk, mix the remaining 1/4-cup olive oil, the lemon juice and the water in a small bowl to make a sauce to pour over the grilled fish.