Striped Bass Stuffed with Swordfish and Shrimp

Name: Striped Bass Stuffed with Swordfish and Shrimp
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

www.saveur.com

Stuffed with a generous amount of swordfish, shrimp, and a flurry of spices, this aromatic dish from Paula Wolfert is infused with exotic Moroccan flavor.

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

Share this recipe:

Cooking tools: