Grilled Black Bass with Celery Salsa Verde – Moveable Feast

Ingredients

• 1 small shallot, finely chopped (about 1 cup)
• 1/4 cup fresh lemon juice
• Kosher salt
• 2 whole striped or black bass (about 1-1/4 lb. each), scaled and gutted, heads, tails, and fins left intact
• 1/4 cup olive oil; more for the grill
• Freshly ground black pepper
• 1 lemon, sliced into 6 thin slices
• Cooking spray
• 1/2 cup coarsely chopped mixed herbs, such as parsley, dill, chives, tarragon, and lovage
• 3 stalks celery, from the heart, with leaves, chopped (about 1 cup)
• 2 Tbs. white wine vinegar
• 1/2 tsp. granulated sugar
• 1/2 cup extra-virgin olive oil