This dish, rich with Moroccan spices, is adapted from a recipe by cookbook author Paula Wolfert.

2 whole farm-raised striped bass, 2 1⁄2–3 lbs. each,
   cleaned and scaled
2 tbsp. plus 3⁄4 tsp. coarse salt
4 tbsp. extra-virgin olive oil
4 tbsp. fresh lemon juice
3⁄4 tsp. freshly ground white pepper
1⁄4 tsp. cayenne
1⁄2 tsp. paprika
1 tsp. ground cumin
1⁄3 cup finely chopped fresh parsley
2 tbsp. finely diced celery
1⁄3 cup finely chopped fresh cilantro
10 cloves garlic, peeled and finely chopped
4 oz. raw swordfish, cut into 3⁄4" cubes
4 oz. raw small shrimp (about 12), peeled, deveined, and
   cut in half
1⁄4 tsp. ground ginger
Pinch ground turmeric

1. Rinse fish, then rub each one inside and out with 1 tbsp. of the salt. Let stand 20 minutes. Rinse again and pat dry with paper towels.

2. Preheat grill or broiler. Mix 1 tbsp. of the oil, 2 tsp. of the lemon juice, 1⁄2 tsp. of the salt, and 1⁄4 tsp. of the white pepper in a small bowl, then brush over fish inside and out. Score fish crosswise on each side, being careful not to cut through to the bone. Combine 2 tbsp. of the oil, 1 tbsp. of the lemon juice, cayenne, paprika, 1⁄4 tsp. of the cumin, parsley, celery, cilantro, garlic, swordfish, and shrimp in a medium bowl and mix well. Stuff the cavity of each fish with the swordfish mixture and brush the outsides with any remaining liquid.

3. Brush fish with remaining 1 tbsp. oil and place in an oiled fish rack to keep the stuffing inside when turning. Grill or broil until skin is crisp and flesh is firm, about 8 minutes each side.

4. Combine remaining 1⁄4 tsp. salt, 1⁄2 tsp. white pepper and 3⁄4 tsp. cumin, ginger, and turmeric in a small bowl. Sprinkle fish with the spices and drizzle remaining lemon juice on top. Serve with a cruet of olive oil.