Grilled seabass
- Total Time
- 45 minutes
- Rating
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Ingredients
- 1large bass, 4 to 5 pounds, with head and tail intact
- 1lemon
- 1lime
- Salt and pepper
- 1bunch basil, with stems
- 1bunch oregano, with stems
- ÂĽcup olive oil
Nutritional analysis per serving (8 servings)
320 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 46 grams protein; 673 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice lemon and lime thinly, and place inside the fish. Sprinkle inside of fish with salt and pepper.
- Step 2
Tie the herbs to the body of the seabass and secure with string. Brush with olive oil.
- Step 3
Place on hot grill and cook for 20 to 25 minutes on each side, until the flesh of the fish is firm. Be careful not to break the fish when turning.
Private Notes