Loews Grilled-Fish Tacos

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2 whole striped bass or rockfish (1 1/2 to 2 lbs. each), cleaned and scaled

16 thyme sprigs

12 dill sprigs

2 dried or fresh bay leaves

8 cloves garlic, sliced

4 teaspoons olive oil

Salt and pepper

12 warm corn tortillas

Tomatillo salsa

About 1 cup shredded iceberg lettuce

About 1/2 cup chopped Roma tomatoes

About 1/3 cup chopped fresh cilantro

Lime wedges

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