Grilled Whole Fish

Make 3 to 4 parallel cuts (1 1/2 inches apart) into fish, slicing into the flesh at a 45-degree angle, down to the bone. Combine shallot, garlic, herbs, lemon zest and juice, salt, and 2 tablespoons olive oil in a blender. Process until combined. (Marinade should still have a chunky texture.) Place fish in a shallow dish; pour marinade over fish, turning to coat both sides and pressing into cuts. Cover and refrigerate 30 minutes.

Meanwhile, light one side of grill, heating to medium-high heat (350° to 400°) heat; leave other side unlit.

Wipe excess marinade from fish; brush fish with remaining 2 tablespoons olive oil. Place fish on well-oiled grates directly over heat; grill 5 to 7 minutes. Carefully turn fish using 2 oiled metal spatulas, and place on unlit side; grill, covered with grill lid, 15 to 20 minutes or until fish flakes easily when tested with a knife.

How to Spot a Fresh Fish: Look for scales that are firmly attached and glistening with moisture. The eyes should be bright and clear; the gills should be vibrant and show no sign of drying out. Does the fish smell like fish? If so, then it’s a no-go. Good, pristine-quality seafood smells only of the sea, violets, and scents of melon and cucumber.