Grilled Whole Fish with Chile and Lime

This is made with a sea bass - you can also use 8 - 6 oz. firm fish fillets:
(8-10 servings)

1 6 lb. cleaned sea bass
1/3 cup Sambal Oelek or other Asian chile sauce
Coarse* sea* salt
15 cilantro sprigs
5 large lemon*, lime*, or Thai* basil sprigs
5 cloves of garlic, minced
4 Thai or serrano chiles, halved lengthwise, seeded and white pith removed (wear gloves!!)
1 lime, thinly sliced crosswise, plus lime wedges for garnish

Set the grill to med. Set the fish on 2 large sheets of heavy-duty foil. Rub the Sambal Oelek inside and all over the fish. Season with salt. Stuff the fish with cilantro, basil, garlic, chiles, and lime slices. Wrap the foil around the fish and seal to form a packet. Grill, covered, over indirect heat for about 1 hour until an instant-read thermometer reads 135. Turn once. Carefully transfer the packet to a baking sheet, and let rest for about 5 mins. Open the packet and fillet the fish. Garnish with lime wedges. Serve with a limey Australian Riesling.

"Hope is a kite for the soul."  My thoughts are with Brenda today who - VERY sadly - is in Hospice.

Love,

MM