Whole Smoke-Roasted Striped Bass and Rocket Pesto Recipe | Food Network

Ingredients

• 1 whole striped bass or salmon, around 20 to 30 pounds (9 to 13.7 kg), scaled
• 2 cups (475 ml) olive oil
• 5 cloves garlic, roughly chopped
• 5 cups (300 g) fresh Italian parsley leaves, plus 1 whole bunch fresh Italian parsley
• 8 sprigs rosemary, needles removed and stems discarded
• 1 cup (235 ml) fresh lemon juice
• 1/4 cup (75 g) kosher salt
• 2 tablespoons (12 g) ground black pepper
• 2 cups (80 g) loosely packed basil leaves
• 10 tarragon sprigs
• 12 thyme sprigs
• Rocket Pesto (recipe follows)
• Cheesy Grilled Corn (recipe follows)
• 1 pound (455 g) arugula (also known as rocket)
• 1 1/2 cups (220 g) pistachios, shells removed, toasted
• 3 cloves garlic, chopped
• Kosher salt and freshly cracked black pepper, to taste
• 1/2 cup (50 g) grated Parmigiano-Reggiano
• 20 ears corn, shucked, snapped in half, and blanched for 30 seconds
• 4 cups (480 g) crumbled queso fresco (if you can't find queso fresco, feta works as well)
• 1/2 cup (64 g) chili powder
• 2 egg yolks
• 10 limes, cut into 6 wedges each
• 2 cloves garlic, chopped
• 2 tablespoons (30 ml) fresh lemon juice
• 2 cups (475 ml) vegetable oil