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CATEGORY CUISINE TAG YIELD
Seafood Fish, New 6 Servings

INGREDIENTS

6 Individual, 175-200g sea
bass fillets …or…
1 Sea bass, scaled and
cleaned 3.2 to 3.5 kg
Salt and freshly ground
black pepper
2 T Fresh marjoram
2 T Fresh basil or mint
2 T Fresh green herb fennel or
dill roughly chopped
3 Lemons
100 Extra virgin olive oil

INSTRUCTIONS

Preheat the grill or griddle; it must be very hot and clean. Slash  the
skin side of the fillets by making 1cm deep slashes at 6cm  intervals.
Make slashes across the width of the whole sea bass in the  same way.
Season the fish with salt and pepper. Mix the herbs  together, then
push as much of this mixture into the slashes as you  can, reserving
the remainder. Grill the fillets, skin side down  first, until done to
your liking. Alternatively, place the whole fish  carefully on the
preheated grill and do not turn over until it is  completely sealed -
when the fish comes away from the grill easily.  When the fish is
sealed on both sides, reduce the heat and continue  grilling until the
fish is done, or cooked to your liking. Mix the  juice of 1 of the
lemons with the olive oil, and pour over the  grilled fish, then
scatter remaining herbs over. Serve with lemon  wedges.  NOTES : You
can use individual fillets for this recipe, as in the  picture, or a
whole fish which looks splendid brought to table just  as it is. Recipe
by: You Magazine, Mail on Sunday, 25 May 1997 Posted  to MC-Recipe
Digest V1 #635 by Kerry Erwin <kerry@north.org> on Jun  04, 1997

A Message from our Provider:

“When you get to your wit’s end, you’ll find God lives there.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 49mg
Potassium: 20.6mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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