Sea Bass on the Grill

This grilled seabass is tender and flaky. The fish remains moist throughout the grilling process, thanks to its natural oils and care taken in cooking. Pairs well with a drizzle of olive oil or a buttery sauce, like a lemon-butter sauce, to complement its mild flavor.

Ingredients

1 (3-pound) whole sea bass, butterflied
4 to 6 tsp olive oil
Salt and freshly ground black pepper
1/2 medium-size red onion, thinly sliced
3 garlic cloves, thinly sliced
5 sprigs rosemary
10 sprigs thyme
10 sprigs oregano
Additional herbs, for garnish
6 lemon wedges, for garnish

Cooking Steps:

Wash and pat dry fish.
Open fish. Spread interior with 2 to 3 tsp of olive oil and season with salt and pepper.
Evenly spread out onion, garlic, rosemary, thyme, and oregano sprigs inside fish. Close fish.
Spread 2 to 3 tsp of olive oil on the skin of the fish, top and bottom, and season with salt and pepper.
Wrap fish in foil, leaving an accessible opening at the top so you can check for doneness.
Heat a grill to medium heat, then place wrapped fish on grill. After 10 minutes, open foil and check fish with a fork. When fish is solid white throughout, remove from the grill. Depending on grill temperature, and thickness of fish, cooking time will vary from 10 to 15 minutes.
Open foil. With large, flat spatula, remove fish from foil and place on a platter. Place lemon wedges and extra herbs around fish, for garnish.

**Omit completely or remove the onions after cooking, and mince fish to alter recipe for IDDSI Level 5 (Minced & Moist).

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Sea Bass on the Grill