Whole Fish with Mint


Mint is no longer for sweet dishes -- try this bright herb in a fish dish for a dinner that feels special.


  • 1 striped bass (2 pounds), cleaned

  • ½ ounce ginger, peeled and julienned, about 2 tablespoons

  • 2 scallions, cut into thin strips

  • 1 serrano or jalapeno pepper, cut into thin strips

  • 1 clove garlic, thinly sliced

  • 4 sprigs fresh mint plus 1 cup fresh mint leaves

  • Kosher salt and ground pepper

  • ½ teaspoon fresh lime juice

  • 1 teaspoon vegetable oil

  • ½ cup fresh basil leaves, torn if large


  1. Place a wire rack in the bottom of a roasting pan and add an inch of water to the pan. Place pan on the stove over two burners and bring water to a boil.

  2. Meanwhile, rinse and dry the fish inside and out. Place on a heat-safe platter and stuff the cavity with half the ginger, scallions, and chile pepper, all the garlic, and 4 sprigs mint. Season with 1/4 teaspoon salt. Top fish with remaining ginger, scallions, and chile pepper, and season with 1/4 teaspoon salt.

  3. Transfer platter to preparedpan. Cover tightly with foil and steamuntil opaque throughout, about15 minutes. Carefully lift platterfrom pan, retaining the juices.

  4. Meanwhile, combine lime juice and oil in a medium-size bowl. Season with 1/4 teaspoon salt and pepper to taste, and add remaining mint and the basil leaves. Toss to coat the herbs.

  5. Place herb mixture on top of the fish and serve immediately.

Cook's Notes

Have your fishmonger clean and gut the fish so that the cavity is ready to be stuffed. We used striped bass, but trout would work well, too.

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