
Whole Striped Bass in Moroccan Marinade

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Choosing the perfect fish: Several whole fish lend themselves to grilling, and every professional chef knows a larger piece of fish is more likely to retain its juiciness, though the really big ones are a little cumbersome to turn, so I recommend looking for those that are smaller than two pounds. You can grill almost any kind of shellfish. Shrimp and scallops top the list in popularity, but one day you must try grilled lobster tails bathed in butter. And if oysters are your thing, buy the largest ones you can. They will be the most succulent hot off the grill.
ingredients
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serves: 4-6
2 whole striped bass (1 1/2-2 pounds each, scaled, cleaned, fins removed)
Kosher salt
6 lemon wedges
MARINADE:
3 large garlic cloves
1 large shallot, roughly chopped
1 one-inch section fresh ginger, peeled and roughly chopped
1/2 cup loosely packed fresh Italian parsley leaves and tender stems
1/2 cup loosely packed fresh basil leaves and tender stems
6 tablespoons extra virgin olive oil
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice
1 1/2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 545
- Total Fat: 28.7 g
- Saturated Fat: 4.6 g
- Trans Fat: 0 g
- Cholesterol: 272.4 mg
- Sodium: 1136 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 1.5 g
- Sugars: 1.1 g
- Protein: 61.7 g
preparation

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