It's always exciting to find a cooking method that has a dramatic effect on the flavor of your food, and this technique certainly fits the bill. Black bass, liberally seasoned with garlic, olive oil, and lime, is wrapped in layers of water-soaked paper, then buried under hot coals. Ingredients 10 pounds hardwood charcoal 4 large brown-paper grocery bags opened flat (at least 37 by 17 inches) 3 each sheets unglazed butcher paper (38- by 18-inch) 1/2 tablespoon salt 1 teaspoon black pepper 1/2 cup fresh cilantro chopped 4 large garlic cloves thinly sliced 4 each scallions (white and pale green parts only), finely chopped 3 tablespoons extra virgin olive oil 2 each (2- to 2 1/2-lb) whole black bass or sea bass cleaned and scales removed 1 each lime, halved garnish Lime wedges

Instructions
Special equipment: a 22-inch-wide kettle grill; a chimney starter; grilling mitts; 2 long sturdy metal grilling spatulas

PREPARE CHARCOAL GRILL:
Remove top grill rack from grill (leaving bottom rack for coals) and open vents on bottom of grill. Light charcoal in chimney starter and let burn 10 minutes. Carefully pour hot coals evenly over 2 opposite sides of bottom rack, leaving free of coals a trough down middle of bottom rack. Carefully pour remaining (unlit) charcoal over lit coals, banking them to the sides to maintain trough in middle. Let coals burn, uncovered, until smoldering (coals will turn from white to gray), about 1 hour.

Stack opened paper bags on a work surface, then stack butcher-paper sheets on top. Turn stack so a long side of paper is nearest you.

MEANWHILE, PREPARE FISH:
Stir together salt, pepper, cilantro, garlic, scallions, and oil in a small bowl.

Rinse fish and pat dry, then cut 3 diagonal slashes on both sides of each fish. If necessary, trim tails so that each fish is no more than 13 inches long.

Arrange fish flat lengthwise, side by side (head to tail) in middle of top sheet of stacked butcher paper.

Squeeze lime juice over both sides of fish, then rub fish all over with cilantro mixture, being sure to rub mixture into slashes and all over inner cavities.

Wrap fish in top sheet of butcher paper, overlapping long edges, then folding ends over fish. Turn package upside down to help keep closed, then wrap in second sheet of butcher paper in same manner. Turn package over again. Continue to wrap and turn fish in butcher paper and then brown bag sheets, 1 sheet at a time. Tuck short end of last few sheets inside ends of package to close.

When coals are ready, fill a sink with water and immerse fish package for 1 minute to soak completely, then transfer to a shallow baking pan. Wearing protective mitts, transfer fish package to trough in coals, setting pan aside. Shovel smoldering coals from sides over package using spatulas, burying it as well as possible.

Cook fish 30 minutes. (Some of paper will burn. If paper flames, cover grill briefly.)

Wearing mitts and using both spatulas, carefully uncover package (douse any flames with water if necessary) and transfer to baking pan. Open package (use scissors if necessary) and fillet fish onto a warm platter. Serve with lime wedges.


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Yields: 8 Servings
     Gourmet magazine, May 2006, page 102

notes:  * If you can't find butcher paper, you can substitute 2 large brown-paper bags, opened flat (at least 37 by 17 inches).
* You can also make this recipe with 1 (4- to 5-lb) whole black bass or sea bass. Cook package 10 minutes per inch of total package thickness.

1. The concept was intriguing, but it was impossible to tell when the fish was done wrapped in all that paper. I removed the bundle from the grill at the designated time, but had to finish the undercooked fish in the oven. However, the marinade was delicious. Next time, I will cook the fish in a basket directly on the grill and prepare additional marinade to serve as a condiment at the table.

2. We made this last night with black cod as bass was unavailable. Since there was just two of us, we didn't make the whole fish, just a fillet. Wrapped it in 6 bags, no butcher paper and smoked it for 20 minutes. It came out delicious. The fish was moist and smokey, had a really rich flavor. Can't wait to try this again!

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