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Grilled Salt-and-Pepper Whole Black Bass with Curry Verde Recipe

Ingredients

  1. Step 1
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Grilled Salt-and-Pepper Whole Black Bass with Curry Verde Recipe
Calories: 449 Carbohydrate: 5 g Protein: 61 g Fat: 19 g
Cook time: minutes Prep time: minutes Total time: 0 minutes Servings: 4

TAGS

wheat/gluten-free web dairy free tree nut free soy free bon appétit Seafood Curry Green Onion/Scallion Fish Dinner cilantro bass chile pepper ginger Fish Dinner Curry wheat/gluten-free soy free web dairy free tree nut free bon appétit Seafood bass cilantro chile pepper ginger Green Onion/Scallion Fish Dinner Curry wheat/gluten-free soy free web dairy free tree nut free bon appétit Seafood bass cilantro chile pepper ginger Green Onion/Scallion Fish Dinner Curry wheat/gluten-free soy free web dairy free tree nut free bon appétit Seafood bass cilantro chile pepper ginger Green Onion/Scallion

Directions

  1. Step 1 Prepare a grill for medium heat. Heat 1/2 cup oil in a small skillet over medium. Once oil is shimmering, stir in vadouvan and remove skillet from heat (it should foam a little). Let cool in pan.
  2. Step 2 Combine curry oil, chile, ginger, garlic, chopped cilantro, and 2 Tbsp. lime juice in a small bowl. Season curry verde with kosher salt and set aside.
  3. Step 3 Place fish on a cutting board and pat dry thoroughly with paper towels (inside and out). Using a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones (this will help the fish cook evenly). Place fish and 4 whole scallions on a rimmed baking sheet; season fish generously inside and out with kosher salt and pepper. Drizzle fish and scallions with remaining 1/2 cup oil (this may seem like a lot, but it's the best way to prevent the fish from sticking to the grate).
  4. Step 4 Clean and oil grate, then immediately place fish and whole scallions on grill. Grill, turning scallions occasionally, until lightly charred all over, about 4 minutes. Transfer to a cutting board. Continue to grill fish, undisturbed, 8-10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If fish is not ready, let it grill another minute or so, then try again. Once it releases easily, gently slide 2 large metal spatulas underneath and turn onto second side. Grill until the other side is lightly charred and skin is puffed, 8-10 minutes, depending on size of fish.
  5. Step 5 Finely chop grilled scallions and add to reserved curry verde.
  6. Step 6 Toss sliced scallions, cilantro leaves, and remaining 1 Tbsp. lime juice with a pinch of kosher salt in a medium bowl.
  7. Step 7 Spoon curry verde on a platter and set fish on top. Scatter scallion mixture over and sprinkle with sea salt.