Grilled Stuffed Colorado Striped Bass 

From Marczyk Fine Foods co-founder Pete Marczyk (recipe makes 1 serving)
Pete Marczyk gets this flavorful and slightly fatty fish—a hybrid between striped and white bass—from a small family-owned aquaculture operation in Alamosa. The only real trick to this recipe is the grilling: Bass should be cooked hot and fast so the skin gets nice and crispy and doesn’t stick to the grill.  

You’ll Need (per person)

1 whole Colorado striped bass, scaled and gutted (ask your fishmonger to do this)
Neutral oil (such as grapeseed)
Salt and pepper
A few slices onion or chives
3 to 5 lemon slices
A few fennel fronds
Butcher’s twine
High-quality olive oil (Marczyk likes San Damiano from Liguria)

Make It

1) Clean the fish thoroughly inside and out. Then make three to five diagonal cuts on both sides of the fish, each one about a quarter to a third of the width of the bass; this will help keep the fish flat. 
2) Lightly oil the fish inside and out with neutral oil; then salt and pepper the inside. Stuff the bass with onion, lemon, and fennel fronds. Tie the fish closed with butcher’s twine. (This can be done up to 8 hours in advance and refrigerated until ready to cook.) 
3) Once you’re ready to cook, prepare your fire. (Marczyk likes mesquite or hardwood lump charcoal because it produces the best heat and flavor.) No matter what you use, you want red-hot coals and a hot, lightly oiled grill. If you’re using a gas grill, set it to high. 
4) Place the fish directly on the grill and cook, uncovered, until the bass becomes firm to the touch and the flesh is opaque, about 4 to 5 minutes per side. 
5) Let the fish rest for 5 minutes before removing the twine, drizzling it liberally with high-quality olive oil, and serving.


Ah, There’s The Rub

Three seasonings from Savory Spice Shop that will perk up any grilled meat.

Red Rocks Hickory Smoke Seasoning

Incorporate smoky flavors into barbecue dishes such as pork ribs, beef, or burgers—minus the usual pitmaster’s equipment (and the hassle)—with this blend of hickory smoke salt and flavoring, paprika, roasted garlic, toasted onion, black pepper, and Greek oregano.

Jamaican Jerk Seasoning

A customer favorite, Savory’s Jamaican Jerk adds spicy, tropical notes to chicken and pork dishes and pairs well with grilled pineapple. Be warned, however: This seasoning features crushed habanero peppers that register 10 times hotter than jalapeños on the Scoville scale. Mouths (and stomachs) of steel can request an extra-hot version. 

Coastal California Fennel Pollen Rub

Instead of defaulting to dill for fish, try something with fennel, which imparts a bold, earthy, and licoricelike flavor profile. This sweet, bright rub also incorporates orange peel, coriander, paprika, and aji amarillo chiles and works with grilled vegetables just as well.

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