This grilled Black Bass with ceviche verde comes from James London of Chubby Fish in Charleston. The bass is topped with ginger-scallion sauce combines powerful flavors and crispy textures. Black Bass is a lean flaky white fish absorbs flavor and heat quickly for a buttery, smooth final product. Note, when buying a whole bass, a fishmonger can clip the fins, scale the fish, and gut it if you’re buying whole fish.
For the ginger scallion sauce, London says, “This is a tough recipe for me to put on paper because so much depends on the ingredients in the bowl. Sometimes you will need more soy and/or vinegar, so after the initial marination period, come back to taste and refine with more soy, vinegar, and/or grapeseed oil.” You can find seafood soy sauce at Asian markets.
Serves 4 to 6
4-6 (2-pound) whole black bass
Neutral cooking oil
Makes about 3 cups
3 cups thinly sliced scallion, green and white parts
¼ cup peeled, finely minced ginger
¼ cup grapeseed oil
3 teaspoons seafood soy sauce
2 teaspoons sherry vinegar
For the Ginger-Scallion Sauce
- Combine all ingredients in a mixing bowl, stir thoroughly, and allow to marinate for 15 minutes. Taste and adjust ingredients as needed.
For the Black Bass
- Clip fins and scale fish. Use a boning knife to gut fish and remove gills.
- Lightly oil fish on both sides and salt inside belly cavity and over skin.
- Place fish on grill until skin is crispy and flesh is cooked through, 6 to 8 minutes per side. Serve with Ginger-Scallion Sauce.
Recipe ByJames London, chef-owner of Chubby Fish, Charleston, SC