1filetwhole branzino , (about a 1 pound, make sure it is gutted and cleaned)
2tablespoons or soolive oil or grapeseed oil
1/2watermelon, , sliced in large wedges that are 1'' thick
optional: 1 additionallime, , sliced in half and to be served on side (to squeeze directly onto fish if people want)
Instructions
Preheat grill to medium-high (about 400-500 degrees).
Remove outer peel of lemongrass and only use tender stalk. Cut off fibrous top part (about 1/3 of the top part). Then chop up the rest of the tender stalk roughly and toss this in a small food processor.
Add in cilantro, basil, fresh lime juice, and 1/2 teaspoon kosher salt. Chop in food processor until fine. Set aside.
Pat fish (both outside and inside cavity) dry with a paper towel. Then generously rub oil on the outside and inside of the cavity and season with the remaining teaspoon of kosher salt.
Stuff the cavity with 3/4 of the lime-herb mix (reserve 1/4 for the watermelon).
Make sure the grill is also well oiled/sprayed before placing fish directly on grill grates. Gently place fish on grill. Grill until you have slight grill marks on the bottom, about 6 minutes, and then flip. Continue to grill until internal temperature reaches 145 degrees.
Meanwhile, grill the watermelon: Spoon rest of lime-herb mix over the watermelon and then place watermelon directly over the grill (again, well sprayed/oiled before putting watermelon on).
Grill watermelon about 5 minutes per side, until you have char marks. You can't really mess this one up and it's quite forgiving.