Grilled Branzino Fish with Lime and Herbs

Scrub your grill grates to clean them then generously oil them with olive oil. Heat to medium-high heat.

Generously rub the branzino with olive oil and liberally season with salt and pepper, both inside and out.

Place the branzino on a tray, and fill the inside with the herbs and lime slices. Fold the second side over on top of the herbs, so the fish are stuffed and back to their regular fish shape (see photographs on related blog post).

Gently lay the fish on the hot, well-oiled grill and cook without turning for about 5 minutes until the skin is crisp and the the flesh on the grill-side of the fish is flaky and opaque. Use a spatula to loosen the fish from the grill; there may be a spot or two that sticks. Flip the fish and continue grilling for about 3 to 4 minutes. Remove fish to a serving plate and let it rest for 5 minutes before serving.

Drizzle more olive oil and juice from 2 limes over the fish. Serve.