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Sweet and Sour Fish

When grilling a whole fish, wrap the tail and fins in foil to keep them from burning.

For the fish:

 For the sauce:

Make 3 slashes in each side of fish. Sprinkle with lime juice, salt, and pepper. Place fish in a large resealable bag set into a shallow dish. Pour wine over fish and marinate in refrigerator for 1 hour, turning twice to distribute marinade.

Meanwhile, make the sauce: Heat oil in large saucepan over high heat. Add onion, ginger, and gherkins and cook for 5 minutes, stirring constantly until tender. Add tomato juice, honey, vinegar, and soy sauce; heat until mixture comes to a boil. Add tapioca and stir until slightly thickened. Add salt and pepper to taste. Set aside.

Remove fish from marinade; pat dry. Insert rolled up piece of aluminum foil in belly of each fish; flatten enough to allow fish to stand on its belly. Spray fish with nonstick cooking spray. Roll in bread crumbs, pressing lightly to coat both sides with crumbs.

Place fish supported by foil upright in center of cooking grate. Grill 20 to 30 minutes or until fish flakes when tested with a fork.

To serve, place 1/4 cup of warm sauce on a large platter; remove foil from fish and place fish on sauce. If desired, arrange lettuce leaves as cups around edge of platter and fill each with equal amounts of julienned ham and red bell pepper strips. Serve fish with additional sauce.

Makes 6 servings.