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Prepare a grill for medium-high heat cooking.
Cut 3 deep slits crosswise on each side of fish.
Rub all over with 2 1/2 tablespoons of the oil, and then sprinkle all over (including inside belly cavity) with 3/4 teaspoon of the salt.
Rub garlic bulb all over with remaining 1/2 tablespoon oil.
Grill fish until skin is blistered on the first side and not sticking to the grates, 6 to 8 minutes for branzino, 12 to 14 minutes for red snapper.
Using a large, long spatula, carefully flip fish. (If you like, use a small baking sheet as a second tool to guide the flip.)
Continue to grill until skin is blistered on the second side and flesh is opaque and easily flakes with a fork, about 5 minutes more for branzino, 10 minutes more for red snapper.
Meanwhile, place garlic, cut side down, on the grill and cook, flipping halfway through, until just charred and tender, 6 to 8 minutes.
Remove from the grill, wrap tightly in foil and let steam.
Grill lemon halves, cut side down, until just charred and juicy, about 5 minutes.
When fish is done, use 2 spatulas to carefully transfer it to a large platter and let rest for 5 minutes.
Meanwhile, squeeze cooked garlic cloves into a small bowl, discarding skins, and mash with a fork.
Squeeze grilled lemon halves over the top, discarding any seeds.
Stir in remaining 1/4 teaspoon salt to make a thick sauce.
Serve fish whole at the table, spooning lemon-garlic sauce over each portion.