SERVES 4-6 THIS IS A REALLY NICE WAY OF GRILLING FISH.

THE BRAN ALLOWS THE FISH TO COOK WHILE KEEPING IT NICE AND MOIST INSIDE. THE FINISHED PRODUCT AS YOU CAN SEE ISN'T THE MOST ATTRACTIVE DISH TO LOOK AT, THE CHARRED BRAN AND ALL! BUT, IT DOES GET REMOVED BEFORE SERVING. WHAT YOU'RE LEFT WITH IS A PERFECTLY COOKED WHOLE FISH THAT IS VERY MOIST.

1 LARGE FISH ABOUT 3 TO 4 POUND CLEANED AND CUT FROM THE SIDE 10 GARLIC CLOVES 1TSP CUMIN 1TSP SALT & PEPPER JUICE OF 1 LEMON JUICE 1 CUP BRAN (RADAH) SECOND MARINATE 1 CUP VINEGAR 4 OR 5 CRUSHED GARLIC 1/2 CUP WATER SALT & PEPPER 1/2 TSP CUMIN 1 CHILE PEPPER FINELY SLICED (OPTIONAL) ON BOTH SIDES OF THE FISH CUT 3 OR 4 SLASHES INTO THE FLESH OF THE FISH. MASH TOGETHER THE GARLIC,CUMIN,SALT,PEPPER AND THE LEMON JUICE PLACE THE GARLIC MIX INTO THE FISH CAVITY AND INTO THE SLITS. REFRIGERATE AND LEAVE TO MARINATE FOR ABOUT 30 MIN. HEAT BARBECUE TO 5OO COVER FISH THOROUGHLY WITH THE BRAN. PLACE ON THE GRILL FOR ABOUT 6 MIN. THE BRAN WILL CHARRED TURN THE FISH VERY CAREFULLY AND GRILL FOR ANOTHER 6 TO 7 MIN UNTIL FISH IS COOKED, FLESH SHOULD BE OPAQUE IN COLOR. WHILE GRILLING THE FISH, COMBINE THE VINEGAR, GARLIC, SALT, PEPPER, CUMIN AND CHILE ALLOW TO BOIL AND REDUCE COOKING FOR ABOUT10 MIN. WHEN FISH IS READY,POUR THE VINEGAR MIXTURE OVER THE FISH. REMOVE THE BRAN COATING BEFORE SERVING.