With the possible exception of the god Neptune, no one has authority over the fishes of the sea like Eric Ripert, the chef at Le Bernardin. Taking over the big grill last week at Harry's at Water Taxi Beach, the Ripper showed us how to cook black bass on a piece of slate. It was a new method to us, but after tasting the results, we'll never grill fish another way again.

Related: What a Grill Wants [NYM]