Name: Whole Grilled Fish with Lime
Yield: Makes 8 servings
Ingredients: 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; 1/4 cup fresh lime juice; 1/2 bunch each basil and cilantro, stems and leaves separated

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Whole Grilled Fish with LimeChris Gentile

With a dish this simple, you need the freshest possible fish—and good technique. Score the flesh down to the bone to encourage even cooking, and be patient when making the first turn: If you oil the grill grate well and give the fish time to cook through, the skin won't stick.

Recipe notes

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