Fire up the grill!
Using a mortar and a pestle, mini food mill, or processor, mash, blend or puree all of the ingredients except for the fish and halved lemons (oregano to black pepper).
With your hands or a rubber spatula (I’m guessing Rose used her hands!) rub the mixture evenly over the fish pieces.
Place the fish pieces and the lemon halves (cut side down) onto the grill directly on the grates.
Grill until the fish is slightly opaque (starting to turn white on the edges, about 3-4 minutes).
Turn the fish carefully. If It sticks to the grill, you’re turning too soon. Continue to cook longer until it no longer sticks.
Continue cooking until almost fully opaque in the center, about 5 minutes, more or less. Grill time varies depending on the thickness of your fillets and how hot your grill is.
Check the glossy caramelization of the lemon halves…tart but sweet. Be careful not to burn them.