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. 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-inch cubes
- 4 oz. raw small shrimp (about 12), peeled, deveined, and cut in half
- 1⁄4 tsp. ground ginger
- 1 pinch ground turmeric
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.
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.
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.
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.