Striped Bass Stuffed with Swordfish and Shrimp | Saveur

Ingredients

• 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
• ³⁄₄ tsp. freshly ground white pepper
• ¹⁄₄ tsp. cayenne
• ¹⁄₂ tsp. paprika
• 1 tsp. cumin
• ¹⁄₃ cup finely chopped fresh parsley
• 2 tbsp. finely diced celery
• ¹⁄₃ 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
• ¹⁄₄ tsp. ground ginger
• 1 pinch ground turmeric