- 1In a regular charcoal grill, place the coals to one side, and ignite.
- 2For the compote: In a small pot over medium heat, combine rhubarb, star anise, sugar, salt and white wine. Cook gently for 4 to 6 minutes, until the rhubarb is tender, but not falling apart. Set aside.
- 3Sprinkle the skin and cavity of the fish with salt. Place a couple of lemon slices in each fish. Place the fish on a bed of parsley on the grill, over direct heat. (The herbs are supposed to burn and in the process they impart a nice flavor to the fish).
- 4Grill for 2 to 3 minutes on each side until the skin is starting to crisp up and the fish is almost cooked through. Move the fish over to the resting zone of the grill. Add a couple of handfuls of wood shavings to the charcoals and place the lid on. Leave the fish to smoke for 8 to 10 minutes. Remove the burnt parsley from the fish and serve with the rhubarb compote.