- 1 (750 milliliter) bottle dry white wine, such as Pinot Grigio
- 3/4 cup olive oil
- 4 cloves garlic, crushed
- 1 (1 1/4 pound) whole sea bass, red snapper, or other fish
- Salt and black pepper
- 1 wedge Lemon wedges for serving
- Pour out half of the wine to drink, then fill the bottle with olive oil and the crushed garlic; let it sit for 30 minutes.
- Lightly salt and pepper the inside and outside of the fish, then sprinkle with the oil-wine mixture. Place the fish (preferably in a fish basket) on the grill, sprinkle with more of the mixture, and add a dash of salt. Turn the fish (ever minute if it's in a basket), sprinkling it with the mixture each time to keep the flesh moist. When the flesh flakes with a fork, it's done (about 7 minutes per inch of thickness).
- Serve with lemon wedges.