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Whole Grilled Fish with Lime
- 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
Directions:View on Epicurious
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