Fish stuffed with loads of herbs and rubbed with a simple garlic butter are grilled whole over an open fire, leaves them with a smoky, charred flavor and tender meat.
Four 1-pound whole sea bass, cleaned
2 teaspoon crushed red chile flakes
Kosher salt, to taste
Freshly ground black pepper, to taste
1 bunch marjoram
1 bunch basil
1 bunch parsley
1 bunch thyme
4 Tablespoons unsalted butter, softened
6 cloves garlic, minced
Heat a charcoal or wood burning grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over high.) Season cavity of fish with chile flakes, salt, and pepper; stuff with lemons and herbs. Mix butter and garlic in a bowl; rub over outside of fish; grill, flipping once, until slightly charred and cooked through, 12 to 15 minutes. Serve with more lemon.
If sea bass is not available, sea bream or red snapper can be suitable substitutes.