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
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