Whole Grilled Black Bass Recipe

By: The Local Palate

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.

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Serves 4 to 6

  • 4-6 (2-pound) whole black bass
  • Neutral cooking oil 
  • Salt 
  • Ginger-Scallion Sauce
  • Ginger-Scallion Sauce
  • 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

  1. 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

  1. Clip fins and scale fish. Use a boning knife to gut fish and remove gills. 
  2. Lightly oil fish on both sides and salt inside belly cavity and over skin. 
  3. 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 By
    James London, chef-owner of Chubby Fish, Charleston, SC
  • Contributing City

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