Set up one or two grills for Indirect cooking.
TO MAKE THE STUFFING: In a large bowl thoroughly mix the stuffing ingredients.
If the fish is too long to fit flat across the surface of your cooking grate, carefully cut off the head just below the gills and the tail and set aside. Brush or spray a large tray with a generous coating of vegetable oil and gently place the fish on its side on the tray. Scoop the stuffing into the cavity, gently patting it down until it all fits inside. Wrap cotton string around the fish at even intervals and tie shut. Generously spray the top of the fish with oil.
Carefully place the fish on the cooking grate and grill over Indirect Medium heat for 12 to 15 minutes per inch of thickness at the thickest part of the fish. If the head and tail are detached, grill them over Indirect Medium heat until just cooked through, then wrap in aluminum foil and keep warm if still attached, wrap in foil as soon as almost cooked through.
When the center portion is opaque but the flesh is still moist and just beginning to flake, carefully remove the fish from the grill using two long spatulas. You'll need an assistant to slide the platter under the fish once you raise it off the cooking grate. Reassemble the fish if you removed the head and tail. Garnish with the lemon slices and almond slivers sautéed in butter, and fresh parsley sprigs. Serve warm.
Note: Unless your job depends on it, don't let anyone else take credit for your work!
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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