1 Whole large fish (like red snapper), scaled and gutted, gills removed
Aromatics (like cilantro, shallot, lemongrass, and citrus wheels)
Coat the grill grates with oil and pre-heat to medium high. Cover the fish with oil and season well with salt and pepper, including inside the cavity. Stuff cavity with aromatics -- I like sliced lemongrass, shallots, lime, and cilantro stems.
Grill fish on one side until skin is crisp and charred and flesh is flaky (10-15 minutes depending on the size of your fish). Using two fish spatulas or your grill basket, flip the fish carefully and grill other side just until flesh is flaky all the way through, another 10-15 minutes. (If a knife slides easily through the thickest part of the fish to the bone, it's done).
Serve with your favorite sauce, a drizzle of olive oil, a squeeze of citrus, and/or fresh herbs like mint and cilantro.