Whole Sea Bass with Charred Serrano-Basil Vinaigrette

Ingredients

• 1 tablespoon balsamic vinegar 
• 3 tablespoons basil leaves finely chopped
• 1 teaspoon pepper black freshly ground
• 2 teaspoons pepper black freshly ground
• 2 tablespoons dijon mustard 
• 1 bunch basil fresh
• 2 cloves garlic finely chopped
• 1 teaspoon kosher salt 
• 2 teaspoons kosher salt 
• 0.5 cup olive oil 
• 2 tablespoons olive oil 
• 3 tablespoons onions diced red
• 4 pound sea bass whole
• 2  serrano chiles chopped

Equipment

• bowl
• blender
• grill
• spatula

Directions

1. Place chiles, onion, garlic, mustard, vinegar and salt and pepper in a blender and blend until combined. With the motor running, slowly add the oil and blend until emulsified.
2. Pour into a bowl and stir in the chopped basil.
3. Heat grill to medium-high heat.
4. Brush both sides of the fish with the oil and season each with 1 teaspoon of the salt and the pepper, including the cavity. Stuff the cavity of each fish with some of the basil. Grill each fish until slightly charred on 1 side, about 4 to 5 minutes. Using a heavy duty spatula, carefully turn the fish over, close the cover and continue grilling until just cooked through, about 6 to 7 minutes.
5. Remove from the grill and immediately drizzle each fish with 2 tablespoons of vinaigrette.