Wipe fish with damp cloth.
If using fillets, cut them into pieces about 4 inches long.
Combine oil, lemon juice, parsley, and basil.
Pour over fish; cover and chill for 1 hour, turning once or twice.
Lift fish from marinade and drain briefly (reserve marinade).
On a piece of wax paper or in a shallow pan, combine cheese and garlic salt.
Thickly coat fish in cheese mixture; pat lightly.
Arrange in single layer on wax paper until ready to grill.
Drizzle fish with reserved marinade and place on a well-greased grill 4 to 6 inches above a solid bed of medium-glowing coals.
Cook, turning once and drizzling often with reserved marinade, until fish is browned and flakes readily when prodded in thickest portion with a fork.
For a 1 inch-thick piece offish (measured in thickest portion), allow 10 minutes.