Grilled Whole Sea Bass with Lemon and Herbs
Instructions:
The firm white flesh of sea bass holds up well on the grill. If you can’t get whole sea bass, substitute red snapper or striped bass. 2 whole sea bass (11â„2 pounds each), cleaned and scaled 11â„2 teaspoons salt 4 thin lemon slices, each cut in half 8 oregano or rosemary sprigs 1 tablespoon olive oil
Makes 4 main-dish servings Prep: 5 minutes Grill: 16 minutes
- Prepare outdoor grill for covered direct grilling over medium heat.
- Rinse bass inside and out with cold running water; pat dry with paper towels. Make three diagonal slashes on each side of fish, cutting almost to bone. Sprinkle fish inside and out with salt. Place lemon slices and oregano sprigs in fish cavities. Rub oil all over bass.
- Place bass on grill, cover and cook until just opaque when knife is inserted at backbone, about 8 minutes per side.
- To serve, slide cake server under front section of top fillet of each fish and lift off fillet; transfer to platter. Slide server under backbone and lift it away from bottom fillet; discard. Slide cake server between bottom fillet and skin and transfer fillet to platter.