Grilled seabass
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Eight servings
- 1large bass, 4 to 5 pounds, with head and tail intact
- 1lemon
- 1lime
- Salt and pepper
- 1bunch basil, with stems
- 1bunch oregano, with stems
- ¼cup olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
319 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 46 grams protein; 665 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.
Powered byPreparation
- 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.
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