Slice two slits into the fish, parallel to the fish’s head on each side, making four cuts per fish.

In a glass container large enough to fit the two fish, add salt, cumin, flaked red pepper, garlic, thyme, and vegetable oil, and mix until it becomes a paste-like texture.

Take the first fish and pour the garlic and oil mixture all over it, ensuring both sides and insides are fully covered. Make sure to get some of the mixture in the slits.

Repeat this step with the second fish.

Rest your fish in the garlic and oil mixture in the refrigerator for at least one hour. This seasoning process can be extended for up to a day. The longer it sits with this mixture, the better your whole grilled branzino will taste.

Prepare your charcoal grill or gas grill and heat it to medium-high.

Transfer the fish from our mixture to the grill and cook for 30 minutes on each side using a spatula to flip. Do not move the fish before the 30 minutes are up. That way, nothing gets stuck.

Prepare your platter with arugula and transfer your grilled branzino fish to the platter. Cut some fresh limes and garnish your plate. Bon Appétit!