Zesty Curry Verde Grilled Black Bass

Ingredients

Estimated total cost: €20.42 · €3.40/serving

• 1 cup premium grapeseed or other mild oil, divided, plus extra for greasing the grill (helps prevent sticking)Est. price €0.35–€0.65
• 1 green chile (like serrano or jalapeño), finely minced (adjust based on spice preference)Est. price €0.15–€0.40
• Kosher salt (to season to taste)Est. price €0.01–€0.03
• Freshly ground black pepper (adds a touch of heat)Est. price €0.02–€0.05
• Flaky sea salt (for a finishing touch)Est. price €0.01–€0.03
• 1 garlic clove, finely grated (enhances the garlic flavor)Est. price €0.10–€0.25
• 2 (1 1/2-lb.) whole black sea bass with head-on, or another whole fish, cleaned (ensure all scales and innards are removed)Est. price €18.00–€28.00
• 8 scallions, 4 whole, 4 thinly sliced on a bias (provides a mild onion flavor)Est. price €0.40–€0.80
• 1 Tbsp. vadouvan or alternative curry powder of choice (for a flavorful kick)Est. price €0.50–€1.20
• 1 (1") segment ginger, peeled and finely grated (use a microplane for best results)Est. price €0.15–€0.30

Steps

1. 1

   Begin by preheating a grill to medium heat. In a small skillet over medium heat, warm up half a cup of oil until it starts to shimmer. Add vadouvan spice blend into the oil and stir well. Remove the skillet from the heat as soon as it begins to foam slightly. Allow the mixture to cool down in the pan before using.

2. 2

   In a small bowl, mix together the curry oil, chile, ginger, garlic, chopped cilantro, and 2 tablespoons of lime juice. Add kosher salt to season the curry verde and set it aside for later use.

3. 3

   Begin by placing the fish on a cutting board and thoroughly drying it with paper towels, both inside and out. With a sharp knife, create diagonal slashes every 2 inches along the body on both sides, ensuring to cut through to the bones for even cooking. Next, lay the fish and 4 whole scallions on a rimmed baking sheet. Season the fish generously inside and out with kosher salt and pepper. Finally, drizzle the fish and scallions with the remaining 1/2 cup of oil to prevent sticking during grilling, despite it appearing like a large amount.

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• Cultural note

  The dish combines flavors from different culinary traditions, such as the zesty curry verde sauce inspired by Indian and Latin American cuisines. Black bass is a popular and versatile seafood choice in many cultures, known for its delicate flavor and firm texture when grilled. The use of vadouvan, a French spice blend…

• Seasonal note

  This dish is best enjoyed in the summer when fresh herbs like cilantro are abundant. Black bass is typically in season during late spring to early fall, making it a great choice for this recipe.

• Health note

  Zesty Curry Verde Grilled Black Bass is a nutritious dish, high in protein and healthy fats from the black bass and grapeseed oil. It is also a good source of vitamins A and C, essential for immune function and skin health. However, it is important to watch the sodium content due to the use of kosher salt and flaky sea…