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1
Heat grill, preferably with hardwood charcoal fuel.
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2
Brush grates with a tablespoon of olive oil.
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3
Place fillets on a platter, brush each on both sides with 1 1/2 tablespoons olive oil and season with salt and pepper.
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4
Set aside.
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5
Remove 1/4 cup basil leaves from bunches and chop very fine.
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6
Mince garlic.
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7
Mix chopped basil and garlic with remaining oil, season with salt and pepper and set aside.
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8
When grill is hot, place grates about four inches above heat.
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9
Pile remaining basil across grates, covering just enough area to hold fish.
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10
Place fillets, skin side up, on bed of basil.
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11
Allow to cook until most of basil is shriveled and burned, 5 to 7 minutes, and fillets are cooked at least halfway through at thickest point.
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12
Use one or two large spatulas to flip fish fillets off basil, onto their skin side and directly on grill.
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13
Scrape most of burned basil out of the way.
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14
Continue grilling until fish is just cooked through and skin is crisp, 8 to 10 minutes longer.
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15
Lift fillets off grill and transfer them, skin side down, to a serving platter.
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16
Remove any burned bits of basil.
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17
Add vinegar to basil and oil mixture and drizzle over fish, then serve.
