Fish Stuffed After Grilling

After grilling the fish on the grill, carefully split the fish into two halves so that it does not crumble; then remove its bones; then stuff it with a few finely chopped pickles together with a little parsley, salt, and mustard — or with mayonnaise, or with pine-nut taratur, or with tahini salad.

Then close the fish up as it was, and garnish it with pieces of radish, or boiled beet, or carrot, with a few leaves of green za'tar or of parsley.