This is a simple technique that could be used for any meaty fish that becomes infused with the flavors of tomato, capers, garlic, and lemon. This can be done in the regular or wood fired oven, on a grill or nestled right down in the dying coals of a grill or campfire. The idea comes from the days of hobos, those vagabonds of the road, who carried no pots and pans to cook with.
John Ash (copyright) 2012 www.chefjohnash.com