I've been breaking out of my seafood-averse shell and trying out different ways of cooking fish on the grill. Direct grilling and planking have both turned out well, but this latest venture of stuffing a fish and wrapping it up was truly outstanding.

It was for a Vietnamese-inspired cookout menu. I stuffed two fresh black sea bass with lemongrass, cilantro, mint, ginger, and lime, then wrapped the entire thing in a banana leaf and tied it shut with butcher twine.

After a 20-minute cook over medium-high heat, the aroma that came from the banana leaf upon cutting it open was intoxicating. The distinct smells of the herbs and ginger gets your mouth watering, and luckily the fish doesn't disappoint.

The aromatics imparted a faint flavor on the light meat, which was incredibly tender and moist. For one of the first times, I was really enjoying fish just by itself, but I did like it even better with some nuoc cham, which really completed the whole thing.