In the kitchen:

• Trim off the fins of the pomfrets. Using a sharp knife make five to six lateral slits on each side of the fish, deep enough to almost touch the bone beneath. Cut off the tails.
• In a medium bowl thoroughly mix the marinade ingredients.
• Using your hands or a brush rub the marinade evenly into the slits of the pomfrets. Cover and refrigerate for 1 hour.

At the barbecue:

• Prepare the grill for direct cooking over medium heat (177° to 232°C).
• Brush the cooking grates clean. Grill the fish over direct medium heat, with the lid closed, for 7 to 8 minutes. Baste the fish with a little more oil and turn them over. Continue to grill until the flesh is opaque near the bone but still juicy, 8 to 10 minutes. Remove from the grill and serve at once with lemon wedges, if desired.