Description
A simple, flavorful way to grill a whole fish. Bright herbs and lemon complement the flaky white flesh.
Ingredients
Units
Scale
- 3 lbs (1361 g) whole striped bass
- Extra virgin olive oil
- Kosher salt
- Black pepper
- Dried oregano
- 2 whole lemons
- 5 cloves of garlic
- 1/2 a small bunch of Italian flat-leaf parsley
- 1-2 stalks of scallions
- A few sprigs of mint
- A few sprigs of dill
- A few sprigs of fresh thyme
- 1 tablespoon of small capers
- Kitchen twine
Instructions
- Lay the fish on a clean cutting board. Pat dry all over with paper towels and inside the cavity. Make 2 to 3 deep incisions along the body on each side with a sharp knife.
- Season the fish with 1 tablespoon kosher salt, rubbing it evenly all over, into the incisions and cavity. Do the same with 1 teaspoon black pepper and 1 teaspoon dried oregano.
- Chop 1 clove of garlic and rub it all over the fish, including the incisions and cavity.
- Slice one lemon thinly into half-moons. Slice another garlic clove. Layer the lemon, garlic, and a few sprigs of fresh thyme inside the fish cavity. Tie the fish closed with kitchen twine.
- Coat the fish with olive oil and massage it on both sides. Set aside.
- Chop the remaining garlic, parsley, scallions, mint, and dill. Put them in a small bowl with ½ teaspoon dried oregano and 1 tablespoon capers.
- Slowly pour olive oil into the bowl, stirring until it has the consistency of a loose sauce. Grate the zest of the remaining lemon into the sauce and add the juice of half the lemon. Stir and season to taste with salt and pepper. Set aside.
- Place the fish on the hot grill. Let it cook for 6 to 8 minutes before carefully flipping it with tongs and a spatula.
- Let it cook for an additional 6 to 8 minutes. Check the doneness by inspecting the incisions; the flesh should be opaque white. If not, lower the heat, close the lid for a minute or two, and check again.
- Lift the fish onto a serving platter. Remove the charred skin (optional) and spoon the herbed dressing over the fish or let everyone serve themselves.
Notes
- For even cooking, make sure your grill is hot and consistently heated.
- Substitute other firm white fish like snapper or sea bass for the striped bass.
- Serve immediately for the best flavor and texture; leftovers can be refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 100