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List of ingredients:

  • 100 g finely chopped fresh parsley
  • 15 g ground cumin
  • 10 g paprika
  • 5 g cayenne
  • 5 g freshly ground white pepper
  • 60ml fresh lemon juice
  • 60ml extra-virgin olive oil
  • 40 g coarse salt
  • Two whole farm-raised striped bass
  • Pinch ground turmeric
  • 6 g ground ginger
  • 115g raw small shrimp, peeled, deveined, and cut in half
  • 10 cloves garlic, peeled and finely chopped
  • 100 g nicely chopped fresh cilantro
  • 70 g finely diced celery
    Preparation process:
  1. Use one tablespoon of the salt to rub the fish inside and out after you rinse them. Leave them on the table for twenty minutes.
  2. Take a grill or broiler and heat it to high. Combine one tablespoon of the oil, two tablespoons of the lemon juice, half tablespoon of the salt, and one-quarter tablespoon of the white pepper in a tiny bowl, and then put the mixture over the fish inside and out. Cut fish crosswise on both sides, but be careful not to slice through the bones. Mix two tablespoons of the oil, one tablespoon of the lemon juice, cayenne, and paprika, one-quarter tablespoon of the cumin, parsley, celery, cilantro, garlic, swordfish, and shrimp in a medium bowl and mix properly. Use the swordfish mixture to stuff the cavity and then brush the outsides with any remaining liquid.
  3. Use the remaining tablespoon oil to brush fish and position it in an oiled fish rack to maintain the stuffing inside when turning. Take eight minutes to grill or broil the fish on each side.
  4. Take another tiny bowl and mix the remaining one quarter teaspoon of salt, half teaspoon white pepper and three quarters teaspoon cumin, ginger, and turmeric. Use spices to sprinkle fish and the remaining lemon juice to drizzle on top. Serve with olive oil on the side.

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