Grilled Whole Branzino With Chermoula

• FISH
• 3 (1-lb.) whole branzino, cleaned and scaled, fins removed
• 6 large mint sprigs
• 12 (2-in.) lemon peel strips (from 2 lemons)
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1 1/2 teaspoons black pepper
• CHERMOULA
• 2 cups loosely packed fresh cilantro leaves
• 2 cups loosely packed fresh flat-leaf parsley leaves
• 1/2 cup loosely packed fresh mint leaves
• 2 teaspoons ground cumin
• 1 teaspoon hot smoked paprika
• 1/2 teaspoon ground coriander
• 4 garlic cloves
• 3/4 cup extra-virgin olive oil, plus more for serving
• 3 tablespoons fresh lemon juice (from 1 large lemon)
• 1 teaspoon kosher salt
• ADDITIONAL INGREDIENT
• 6 lemon wedges

1. Prepare the fish: Cut 3 (1/4-inch-deep) diagonal slits on each side of fish. Place mint sprigs and lemon peel strips in cavity of fish. Chill 1 to 2 hours. Rub fish with olive oil, and sprinkle with salt and pepper.
2. Prepare the chermoula: Pulse cilantro, parsley, mint, cumin, paprika, coriander, and garlic in a food processor until roughly chopped, 8 to 10 times. Add olive oil, lemon juice, and salt; process until finely chopped, 5 to 10 seconds.
3. Prepare a wood or charcoal grill. (See "Hearth-fired Hack," below.) Close vent holes on grill lid completely. (This is important; closing the vent holes will cut off oxygen to the fire so there are no flames coming up to burn the oil on the fish.) Place fish on oiled grate over direct heat. Immediately close grill lid. Grill, undisturbed, until skin is crispy and starting to char, 3 to 4 minutes. Using a spatula so you don't tear the skin, carefully turn fish charred side up; transfer to indirect heat. Top each fish with 1 1/2 tablespoons of the chermoula. Open vent holes on grill lid; close lid, and grill until fish flakes easily with a fork and a thermometer inserted in thickest portion registers 140u0b0F, 7 to 9 minutes.
4. Spread remaining chermoula on a platter. Top with fish. Serve with lemon wedges and, if desired, a drizzle of olive oil.
5. HEARTH-FIRED HACK
6. With any charcoal grill, you can achieve the same smoky results preferred by chefs such as Charleston's Sean Brock. Just follow these steps.
7. 1. Choose your wood. Heavier hardwoods (oak, hickory) work better for spicy dishes and rich meats (beef or pork). For this menu, you'll want something lighter (fruit, nut, alder).
8. 2. Use a 50/50 ratio when combining the charcoal and hardwood.
9. 3. Light wood and charcoal in a chimney starter, and cluster toward one side of the grill.
10. 4. Maintain an internal temp-erature between 500u0b0 and 550u0b0 by adjusting the grill vents.

fish, branzino, mint sprigs, lemons, olive oil, kosher salt, black pepper, cilantro, parsley, mint leaves, ground cumin, paprika, ground coriander, garlic, extravirgin olive oil, lemon juice, kosher salt, additional, lemon wedges

Taken from www.myrecipes.com/recipe/grilled-whole-branzino-chermoula (may not work)