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Add a photoServings: 4
Ingredients
- 1/4 c. extra virgin olive oil
- 2 Tbsp. fresh lemon juice
- 2 x garlic cloves crushed Salt to taste Freshly-grnd black pepper to taste
- 2 whl striped bass - (1 1/2 lbs ea) cleaned Coarse salt as needed
- 1/2 c. coarsely-minced fresh fennel fronds (packed)
- 5 x lemon slices, 1/8" thick
Directions
- Prepare barbecue (medium-high heat). Whisk first 3 ingredients in medium bowl. Season with salt and pepper. Set aside.
- Make three 1/2-inch-deep diagonal slits in skin on each side of fish. Brush fish generously inside and out with garlic oil. Sprinkle fish inside and out with coarse salt. Stuff slits with half of fennel fronds. Place remaining fennel fronds inside fish.
- Place fish in grilling basket. Top fish with lemon slices, overlapping slightly. Close grilling basket (fish and lemon slices should be secured by basket). Grill fish till cooked through, about 10 min per side.
- Remove fish with lemon slices from basket and carefully transfer to platter. Serve.
- This recipe yields 4 servings.
- Comments: For best results, use a grill basket. It should be big sufficient for the fish but snug sufficient to keep the fish and lemon slices from moving around. The one we used in the Bon Appetit test kitchen was 17 by 6 inches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 211 | |
| Calories from Fat 137 | 65% |
| Total Fat 15.47g | 19% |
| Saturated Fat 2.29g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 56mg | 2% |
| Potassium 271mg | 8% |
| Total Carbs 4.67g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.16g | 1% |
| Protein 14.63g | 23% |
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