Grilled Sea Bass
Summer is here and we're eating all the seafood! Whole fish on the grill is one of our favorite summer meals because it's so simple. This is a very quick recipe, but the end result is bound to impress even the most discerning dinner guest.
Makes 4 servings
- 4-5 lb whole Sea Bass
- 3 tablespoons SKORDO Lemon Herb Fish Seasoning
- 3 cloves fresh garlic
- 1/4 cup + 1 tablespoon olive oil
- 1/4 teaspoon SKORDO Maine Sea Salt
- Tellicherry Pepper to taste
- garden fresh herbs. We recommend thyme, basil and sage.
- 1/2 orange, sliced
- 1 lemon, juiced
- Combine 1/4 cup of olive oil, SKORDO Lemon Herb Fish Seasoning and garlic in a small bowl and let sit while you prep the fish.
- Gut and descale the fish (see directions below) and rinse in ocean water or very salty water. Pat the fish dry and coat interior cavity with oil, seasoning and garlic combination, salt and pepper to taste.
- Stuff the cavity with the herbs and sliced orange and place in a fish grilling basket. If you don have a grilling basket, close the fish using cooking twine or stitch closed with a wooden skewer. We didn't have our grilling basket when we last made this recipe and really missed it!
- Coat the exterior of the fish with remaining olive oil before grilling. Grill for 10-15 minutes at medium to high heat.
- Remove from heat and squeeze with fresh lemon juice. Enjoy!
Most seafood markets will gut and descale the fish for you, upon request. If they don't, here are some tips!
To prepare the fish:
- To gut the fish, slice from the dorsal fin to just below the base of the gills (along the belly) to expose the cavity and remove the innards. One cut with a sharp knife should do the job and you'll use your hands to ensure all the innards are properly removed.
- To descale the fish, take a sharp, stiff knife and run it along the exterior of the fish, holding the knife at a 45 - 90 degree angle from the body and working from the tale towards the head. You're not slicing the fish, just lifting the scales by pushing against the body. You'll need to have a firm grip on both the fish and knife. As the scales lift from the fish, you'll notice the soft skin below is exposed. Be sure to rinse the fish and knife as you work. This will help you see which areas of the fish still need to be descaled.