Striped Bass Stuffed with Swordfish and Shrimp

Striped Bass Stuffed with Swordfish and Shrimp

Rich Moroccan spices marry the flavors of all three seafood ingredients. Surprisingly easy to prepare, the bass can be grilled or broiled for a beautifully crisped skin and moist interior. See the recipe for Striped Bass Stuffed with Swordfish and Shrimp »Melanie Acevedo

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

Striped Bass Stuffed with Swordfish and Shrimp
Stuffed with a generous amount of swordfish, shrimp, and a flurry of spices, this aromatic dish from Paula Wolfert is infused with exotic Moroccan flavor.
Yield: serves 4


  • 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
  • 34 tsp. freshly ground white pepper
  • 14 tsp. cayenne
  • 12 tsp. paprika
  • 1 tsp. cumin
  • 13 cup finely chopped fresh parsley
  • 2 tbsp. finely diced celery
  • 13 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
  • 14 tsp. ground ginger
  • 1 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.