Wash hands with soap and water for 20 seconds.
Pat fillets dry with a paper towel.
Place fillets on a large piece of aluminum foil. The foil should be large enough to fold it up and cover all the fish.
Evenly squeeze lemon juice over the fillets.
Sprinkle lemon pepper on top of fillets. Place sliced lemons on top, then sprinkle with capers.
Wrap the foil up and cover the fish. Crimp the sides so the fish doesn’t fall out.
Wash the counter and utensils that touched the raw fish. Wash hands with soap and water after handling raw fish.
Grill on medium heat until the fish internaltemperature reaches 145°F on a food thermometer and flakes apart with a fork. Do not overcook the fish. For a 1" thick fillet it should take about 9-10 minutes.