Before you start, be sure to grab the Chef’s Guide to Cooking Fish Perfectly every time.

Have your fish monger clean (scale, gut and trim the fins of the fish — or use a pair of kitchen sheers to remove the fins yourself). Place the fish in a shallow baking pan and set aside.

Mound the minced garlic, scotch bonnet pepper and kosher salt together on a cutting board. Use the side of a chef’s knife to flatten and grind the garlic, pepper and salt into a paste. Transfer to a small bowl and add the black pepper, scallions, shallots, lime juice and olive oil. Stir to combine and set aside.

Fill the cavity of the fish with thyme sprigs, sliced onions and a few lime wedges that have already been squeezed for the juice. Pour the marinade into and over the fish and cover with plastic wrap. Refrigerate for one hour.

In a small bowl, combine the egg yolk, dijon mustard, and garlic. Whisk to combine.

Slowly drizzle oil into the egg yolk mixture while whisking constantly until all the oil has been incorporated into the egg yolks and forms a thick mayonnaise. Add lime juice and whisk to combine. Taste for seasonings and adjust according to your tastes. Cover and refrigerate.

Set up your grill for direct heat grilling. Heat the grill to about 450°F. Spray a fish basket with vegetable spray.

Transfer the whole fish to the fish basket (no need to remove the vegetable and herbs). Secure the fish basket and set on the hot grill.

Grill the fish for about 10-12 minutes on each side, depending on the size of your fish, until the fish is cooked through but still moist.