DIRECTIONS
Prepare outdoor grill for covered, direct grilling over medium heat.
From 1 lemon, grate 1 TBSP. peel and squeeze 2 TBSP. juice.
Cut 1/2 of remaining lemon into slices and cut the remaining piece into wedges.
In a small bowl, stir lemon juice and peel, oil, chopped oregano, coriander and 1/4 tsp. salt.
Rinse fish and pat dry with paper towels.
Make 3 diagonal slashes in both sides of each fish.
Sprinkle inside and out with pepper and remaining 1 tsp. salt.
Place lemon slices and oregano sprigs inside fish cavities.
Place fish in a 13x9 glass baking dish.
Rub 1/2 of oil mixture on outside of both fish and reserve remaining oil mixture.
Let stand at room temperature for 15 minutes.
Place fish on hot grill over medium heat.
Cover grill and cook 15 minutes, turning once, until just opaque throughout, 12 to 14 minutes.
To serve, working with one fish at a time, with knife, cut along backbone from head to tail.
Slide wide metal spatula under front section of top fillet and lift off from backbone.
Transfer to platter.
Pull out backbone and rib bones from bottom fillet and discard.
Transfer bottom fillet to platter.
Repeat with second fish.
Drizzle fillets with remaining oil mixture.
Serve with lemon wedges.
Serves 4.