Whole Striped Bass with Avocado Salsa Verde

• (Serves 4)

• 10 tablespoons extra-virgin olive oil
• 1 bunch green onions, chopped (about 2/3 cup)
• 1/3 cup chopped fresh cilantro plus 4 sprigs
• 2 tablespoons fresh lime juice
• 1 serrano chile, seeded and minced
• Coarse kosher salt and freshly ground pepper
• 1 large avocado, pitted, peeled, cut into 1/3-inch pieces
• 1 lime, thinly sliced
• 2, 1 1/2-pound whole striped bass, cleaned, scales removed

Mix the oil, green onions, chopped cilantro, lime juice and chile in a medium bowl. Season to taste with salt and pepper. Transfer 2 tablespoons of the sauce to a small bowl and gently fold the avocado into the remaining sauce.

Arrange a rack 6 inches below the broiler and preheat the broiler. Line a rimmed baking sheet with foil. Make 4 diagonal slices on each side of the fish, cutting to the bone, and place the fish on the foil. Sprinkle inside and out with salt and pepper. Place the cilantro sprigs and lime slices in the cavity. Spread the 2 tablespoons of sauce in the small bowl over both sides of the fish, rubbing into the cuts.

Broil the fish, turning once, until the skin is crisp and the flesh is opaque when cut into with a small knife, about 4 minutes per side. Remove the top fillet from each fish by cutting along the top edge of the backbone and along the belly. Carefully slide a spatula between the bone and the fillets and invert onto plates. Starting from the tail, gently pull out the backbone and discard. Transfer the bottom fillets to plates. Spoon the sauce over and serve.