Chris Hart and Andy Husbands, authors of Wicked Good Barbecue and members of team iQUE, the first group of Northerners in barbecue history to win a World Championship.
"Summer is prime striped bass fishing season in New England," explain Chris and Andy. "So, each year when chef Chris Schlesinger, our friend and fellow barbecue fanatic, throws a big Fourth of July party, a freshly caught 30-50 pound striper is usually one of the centerpieces. We like to slather it with a lemon and herb mixture and stuff the cavity with big bunches of basil, tarragon and thyme before setting it over hickory wood. If you're on the West Coast you could do the same with a Pacific salmon or a big black bass, or if you're down south, a redfish would work fine. But there's nothing better than smoky whole fish just off the fire."
Serve it with: A drizzling of green, spicy rocket pesto and grilled corn dressed with cheese and chili powder.
Pro tip: "It's actually easier to gauge freshness when you're buying a whole fish than it is with fillets," says Andy. "Just remember three things: The eyes should be clear, not cloudy; the gills should be bright red; and, of course, it should have zero odor."