Grilled Whole Perch w/ Basil Oil

Gather all the ingredients.

Marinate the whole pan-dressed fish in vinaigrette.

Place the whole fish on the grill, directly over coals, and cook 4 to 5 minutes. Rotate the grill grate so the fish is opposite the coals. Flip the fish gently using tongs and a spatula. Cover the grill and cook for 10 to 15 minutes until the fillet flakes under gentle pressure from your thumb. Transfer the fish to a platter.

Stack half of the basil leaves and then roll them into a cigar-like tube. Using a very sharp knife, cut the rolled leaves crosswise into very thin strips. As you cut, keep the strips neatly in order. Gently turn these strips 90° and cut the rolled leaves lengthwise. (By doing so you will produce a very finely minced basil, but it will not be bruised or tired, its flavors surrendered to the cutting board.) Gently warm the olive oil in a small saucepan over moderate heat for just a minute. Remove from the heat and add the lemon zest, salt, and chopped basil. Stir to combine, then transfer to a small jar or ramekin for serving. Place the jar in the refrigerator for at least 3 hours and up to 1 week. Just prior to serving, allow the oil to thaw slightly, but do not let it melt.

Arrange the fish on the platter. Serve with Vibrant Basil Oil.