Grilled Fish on the Beach

Preheat the grill by lighting the charcoal and allowing it to reach a medium‑high heat (about 400°F / 400°F).

While the grill heats, combine the chopped lemongrass, minced garlic, diced chili pepper, salt, and pepper in a small bowl; brush the mixture onto both sides of the fish fillets and drizzle with olive oil.

Place the seasoned fish fillets on the hot grill. Cook for 3–4 minutes per side, or until the flesh turns opaque and flakes easily with a fork.

At the same time, lay the piadine flat on the grill for 1–2 minutes per side, until lightly charred and warmed through.

Remove the fish and piadine from the grill. Let the fish rest for a minute while you prepare the toppings.

Lay a warm piadine on a serving plate. Top with a grilled fish fillet, then add sliced tomatoes, chopped scallions, and avocado slices.

Finish the wrap with lemon zest, a squeeze of fresh lemon juice, and a final drizzle of olive oil.

Serve the wraps immediately while the fish is still warm and the piadine remains crisp.