Cumin-Crusted Sea Bass with Lime-Cilantro Butter

Whole fish grilled over an open flame develops a crackled skin and concentrated moisture that is the essence of succulence. Unfortunately, the increased popularity of fish has not translated into an increase in the availability of whole fish. Almost everything you see is already filleted. This is a shame because the flesh of fish cooked whole has more flavor (from contact with the bone) and hangs on to its moisture better. If you don’t want to serve the fish with its head on, remove it afte