Thoroughly pat fish dry with paper towels. Season inside and out with salt and pepper. Rub fish all over with olive oil.
Set fish over hot side of grill and cook until bottom sides are browned, about 5 minutes. Using a carving fork (the tines of which can slide down between the grill grate) or a thin metal spatula, carefully attempt to lift fish from below; if it resists, allow to cook for 1 more minute and try again. When fish lifts easily from grill, turn onto other side and cook until an instant-read thermometer inserted in the thickest part registers 135°F (57°C), about 5 minutes longer; if skin begins to char before fish is cooked through, transfer fish to cooler side of grill to finish cooking. Let rest 5 minutes.
Serve fish, spooning molho on top. (If you want to serve the fish off the bone, follow our article and video on carving a whole cooked fish.)
Special equipment
Fine-mesh strainer, grill, thin metal spatula or carving fork
