Grilled Fish, Romagna Style

2 1/2 to 3 lbs whole fish gutted and scaled, or fish steaks
salt
pepper
1/4 cup olive oil
2 Tb lemon juice
a small sprig of fresh rosemary chopped fine, or 1/2 tea dried
1/3 c fine, dry, unflavored bread crumbs

1. Wash the fish or fish steaks in cold water, then pat dry with paper towels.
2. Sprinkle fish liberally with salt and pepper on both sides, put it on a large platter, and add the oil, lemon juice, and rosemary. Turn the fish two or three times to coat well. Add the bread crumbs, turning the fish once or twice again until it has an even coating of oil-soaked bread crumbs. Marinate for 1-2 hours at room temperature, turning and basting the fish from time to time.
3. Preheat grill and place fish 4-5 inches from the heat. Grill on both sides until done, turning the fish once. Depending on the thickness of the fish steaks, or the size of the whole fish, it may take between 5-15 minutes. While cooking, baste the top with any leftover marinate. Serve hot from the grill.