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