1 medium pomfret, scaled & gutted, keep whole with fins and tail.
For Marinade: 2 tbsp vinegar or lemon juice; salt to taste; 1/4 tsp turmeric powder; 1 tbsp chilli powder. Mix to a liquidy paste.
Wash fish thoroughly with water, salt and turmeric. Drain on kitchen towels. Marinade ( in refrigerator) in the above mixture overnight. Next day bring to room temperature. Plug in the grill and adjust settings to 240 Centigrade. Place a banana leaf on the grill with a little oil on it. Place the fish on preheated grill (until desired temperature is reached) and grill 5 minutes each side. Serve hot with lemon wedges. The aroma wafting on the air is bound to bring the household into the kitchen, awaiting the moment to attack.