Whole Striped Bass in Moroccan Marinade


by: Jasmina

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.


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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


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

Nutrition Facts
Whole Striped Bass in Moroccan Marinade

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

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1.  To make the marinade: In a food processor, mince the garlic, shallot, and ginger. Add the parsley and basil, and process until finely chopped. Add the remaining marinade ingredients. Process until

2.  Smooth.

3.  Cut 3 or 4 slashes about 1/2 inch deep on each side of the fish about 1 inch apart.

4.  Spread the marinade over the fish, inside and out, working it well into the cuts. Place the fish on a baking sheet, cover with plastic wrap, and refrigerate for 2 to 3 hours.

5.  Grill over Direct Medium heat until the flesh is opaque near the bone but still juicy, 12 to 15 minutes, carefully turning once. Transfer to a cutting board and cut off the heads and tails. Cut along the backbone of each fish and use the side of the knife to push the fillets off the bones. Season with salt to taste and serve warm with the lemon wedges.

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