Name: Grilled Salt-and-Pepper Black Bass
Yield: 4 servings
Ingredients: 1 cup grapeseed or other neutral oil, divided, plus more for grill; 1 Tbsp. vadouvan or other curry powder; 1 green chile (such as serrano or jalapeño), finely chopped; 1 1" piece ginger, peeled, finely grated; 1 garlic clove, finely grated; 1½ cups finely chopped cilantro, plus 1 cup leaves with tender stems; 3 Tbsp. fresh lime juice, divided; Kosher salt; 2 1½–2-lb. head-on black sea bass or other whole fish, cleaned; 8 scallions, 4 whole, 4 very thinly sliced on a diagonal; Freshly ground black pepper; Lemon wedges (for serving); Flaky sea salt

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Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson

Learn how to cook a whole fish and you'll have summer's most impressive dinner in your back pocket. Two tips for grilling whole fish like a pro: Use two large metal spatulas to make turning it a lot easier, and season the entire fish—we’re talking head to tail and inside and out.

Grilled Salt-and-Pepper Black Bass with Curry Verde

Recipe notes