Whole Grilled Sea Bass With Chimichurri Sauce

• 2 large garlic cloves, chopped
• 2 teaspoons kosher salt
• 1 to 2 tbsp. pepper
• 1 teaspoon red chile flakes
• Juice and zest of 2 lemons
• 1 bunch flat-leaf parsley, chopped
• 1 bunch cilantro, chopped
• 1/3 cup extra-virgin olive oil
• 1 whole, cleaned, and scaled striped bass (about 2 lbs.)

1. Blend garlic with salt in a mortar with a pestle to make a thick paste. Add pepper, chile flakes, and lemon juice and zest, mixing to blend. Stir in herbs. Drizzle in oil, whisking, until mixture becomes a loose pesto. Makes about 1 cup sauce.
2. Rinse fish, pat dry, then cut a few slashes into its sides, parallel to the gills. Set on a rimmed baking sheet. Rub inside and out with 1/4 cup sauce. Cover loosely with plastic wrap and let marinate at least 30 minutes and not more than 1 hour.
3. Brush cooking grates with an oil-soaked paper towel. Heat grill to medium heat (350u0b0 to 450u0b0). Transfer fish to an oiled grill basket and close basket. Cook fish, turning once halfway through, until fish is opaque, about 12 minutes. Insert a thin knife or metal skewer into the thickest part of the fish and leave it for 30 seconds. Remove skewer and hold it against the inside of your wrist; it should feel warm. If it's still cool, grill fish another 2 to 5 minutes. Serve with extra sauce on the side.

garlic, kosher salt, pepper, red chile flakes, lemons, flatleaf parsley, cilantro, extravirgin olive oil, bass

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