Grilled Whole Branzino with Chermoula

Take advantage of the summer sun and prepare a grilled dinner.
Prepare the fish: Make 3 diagonal incisions (1/4-inch deep) on each side of the fish. Place the mint sprigs and lemon zest strips in the fish cavity. Refrigerate for 1 to 2 hours. Rub the fish with olive oil and sprinkle with salt and pepper.Prepare the chermula: Chop the coriander, parsley, mint, cumin, paprika, coriander, and garlic in a food processor until smooth, 8-10 times. Add the olive oil, lemon juice and salt; cook until it is finely chopped, 5-10 seconds.Prepare a wood-fired or charcoal grill. (See the "Baked in the Oven" section below.) Cover the vents on the grill cover completely. (This is important; by closing the air vents, you will block the oxygen supply to the fire, so that no flames will burn to the fish.) Place the fish on a greased wire rack and place on a direct fire. Close the grill lid immediately. Saute, undisturbed, until the skin is crisp and charred, 3-4 minutes. Using a spatula to avoid tearing the skin, carefully turn the fish over, charred side up; place on indirect fire. Sprinkle each fish with 1 1/2 tablespoons of chermula. Open the vents on the grill lid; close the lid and grill until the fish is easily separated with a fork and the thermometer inserted in the thickest part reads 140 ° F, 7 to 9 minutes.Place the remaining chermula on a platter. Top with the fish. Serve with lemon wedges and drizzle with olive oil if desired.