Grilled seabass

• 1 large bass, 4 to 5 pounds, with head and tail intact
• 1 lemon
• 1 lime
• Salt and pepper
• 1 bunch basil, with stems
• 1 bunch oregano, with stems
• 1/4 cup olive oil

1. Slice lemon and lime thinly, and place inside the fish.
2. Sprinkle inside of fish with salt and pepper.
3. Tie the herbs to the body of the seabass and secure with string.
4. Brush with olive oil.
5. Place on hot grill and cook for 20 to 25 minutes on each side, until the flesh of the fish is firm.
6. Be careful not to break the fish when turning.

bass, lemon, lime, salt, basil, oregano, olive oil

Taken from cooking.nytimes.com/recipes/6119 (may not work)