Grilled seabass

Ingredients

• 1 large bass, 4 to 5 pounds, with head and tail intact
• 1 lemon
• 1 lime
• Salt and pepper
• 1 bunch basil, with stems
• 1 bunch oregano, with stems
• ¼ cup olive oil

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    318 calories; 12 grams fat; 2 grams saturated fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 45 grams protein; 204 milligrams cholesterol; 264 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight servings

Preparation

1. Slice lemon and lime thinly, and place inside the fish. Sprinkle inside of fish with salt and pepper.
2. Tie the herbs to the body of the seabass and secure with string. Brush with olive oil.
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.

45 minutes