Spicy grilled line fish

1. FILLING: Heat some of the oil over medium heat. Add onion and sauté until soft, about 10 minuets. Transfer to large bowl and cool. Add egg, half the parsley, rosemary and thyme. Combine the crumbs and coating. Mix half of the mixture into the onion mixture.
2. Make two 1 cm deep incisions on each side of fish, spacing cuts about 6 cm apart.
3. Spoon stuffing into cavity (do not pack tightly). Skewer opening closed.
4. TOPPING: Heat 15 ml oil in frying pan over medium heat. Add remaining coating mixture and remaining parsley. Set aside.
5. Prepare coals (medium heat). Brush cleaned grid with oil. Brush fish all over with oil. Line grid with foil and place fish on foil, sprinkle with coating mixture and place over coals to cook until opaque in thickest part, turning once (about 25 minutes). Transfer fish to platter, remove skewers to serve.
Serves 6