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Rinse teh fillets and remove all pin bones. Pat the fish dry with paper towels and place in a nonreactive dish or pan. Prpare the grill, allowing coals to burn for at least 20-30 minutes before cooking the fish. The coals should be covered in a uniform gray, ash color. While the grill is heating, combine the lemon juice, white wine, bay leaves, shallots and oil in small mixing bowl. Pour marinade over the fish and turn once. Refrigerate 15-20 minutes. Transfer fish fillets to a baking sheet ad drizzle each fillet lightly with oil. Salt and pepper each piece to taste. Before placing fish on teh grill, scrub the metal grate with a wire brush. Using a long pair fo tongs, oil the grate with a towel or rag that has been dipped in oil. Grill each fillet 4-6 minutes, then turn the fish over and grill another 4-6 minutes. Remove teh fish from teh grill. Serve with Chopped Olive Tapenade and garnish with citrus slices and bay leaves.
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