1 5-pound, two 2 1/2-pound, or three 1 1/2-pound head-on fish, such as gray or pink snapper, black
sea bass, or branzino, scaled, gutted
Kosher salt
1/4 cup olive oil plus more for oiling and drizzling
2 limes or 5 Key limes (preferably from Mexico), thinly sliced, plus 1/4 cup fresh lime juice
1/2 bunch each basil and cilantro, stems and leaves separated
Instructions
Build a medium-hot fire in a charcoal grill, or heat a gas grill
to high. Score fish- Cut 1 slash lengthwise down to the bone, then
crosswise in 2 places, spacing apart; repeat on other side. Season
fish cavity and skin with salt; drizzle fish with 1/4 cup oil. Stuff
some of the lime slices (reserve a few for garnish) and herb stems
inside fish.
Clean and oil grill grate well. Grill fish, resisting the urge to
turn it, until skin is nicely crisp and charred and flesh is flaky and
opaque down to the bone. (This can take 6–15 minutes, depending on
size of fish. Don't mess around with it until it's ready.) Place a
metal spatula underneath fish (a pair of metal tongs on top of fish
also helps for support), then lift and gently roll over to the other
side.
Cook until flesh is flaky and opaque down to the bone, 6–15 minutes.
Use a small knife to check for doneness; if it slides easily through
the thickest part of flesh, fish is done. If not, finish cooking fish
on grill or in a 450° oven.
Place fish on a serving platter; drizzle oil and lime juice over.
Garnish with reserved lime slices, basil leaves, and cilantro.
