Whole Sea Bass with Charred Serrano-Basil Vinaigrette

• 2 serrano chiles, grilled and chopped
• 3 tablespoons diced red onions
• 2 cloves finely chopped garlic
• 2 tablespoons Dijon Mustard
• 1 tablespoon balsamic vinegar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• 3 tablespoons finely chopped basil leaves
• 4 whole sea bass (1 pound each), scaled and gutted, head and tail intact
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 bunch fresh basil

1. Place chiles, onion, garlic, mustard, vinegar and salt and pepper in a blender and blend until combined.
2. With the motor running, slowly add the oil and blend until emulsified.
3. Pour into a bowl and stir in the chopped basil.
4. Heat grill to medium-high heat.
5. Brush both sides of the fish with the oil and season each with 1 teaspoon of the salt and the pepper, including the cavity.
6. Stuff the cavity of each fish with some of the basil.
7. Grill each fish until slightly charred on 1 side, about 4 to 5 minutes.
8. 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.
9. Remove from the grill and immediately drizzle each fish with 2 tablespoons of vinaigrette.

serrano chiles, red onions, garlic, dijon mustard, balsamic vinegar, kosher salt, freshly ground black pepper, olive oil, basil leaves, bass, olive oil, kosher salt, freshly ground black pepper, fresh basil

Taken from www.foodnetwork.com/recipes/bobby-flay/whole-sea-bass-with-charred-serrano-basil-vinaigrette-recipe.html (may not work)