Whole Grilled Sea Bass with Chimichurri Sauce

Yields Serves 4 to 6 Total Time 1 hr 10 mins
Rick Moonen, owner of RM Seafood in Las Vegas and author of Fish Without a Doubt (Houghton Mifflin Company, 2008; $35), gave us his peppery version of chimichurri, a flavorful herb sauce from Argentina. It works as both a seasoning for the fish and a lubricant for grilling it.

Ingredients

 2 large garlic cloves, chopped
 2 teaspoons kosher salt
 1 to 2 tbsp. pepper
 1 teaspoon red chile flakes
  Juice and zest of 2 lemons
 1 bunch flat-leaf parsley, chopped
 1 bunch cilantro, chopped
 1/3 cup extra-virgin olive oil
 1 whole, cleaned, and scaled striped bass (about 2 lbs.)
Nutrition Facts

Servings 0

Amount Per Serving
Calories 271Calories from Fat 50
% Daily Value *
Total Fat 16g25%
Saturated Fat 2.6g13%
Cholesterol 66mg22%
Sodium 752mg32%
Total Carbohydrate 3.1g2%
Dietary Fiber 0.8g4%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Blend garlic with salt in a mortar with a pestle to make a thick paste. Add pepper, chile flakes, and lemon juice and zest, mixing to blend. Stir in herbs. Drizzle in oil, whisking, until mixture becomes a loose pesto. Makes about 1 cup sauce.

Step 2
2

Rinse fish, pat dry, then cut a few slashes into its sides, parallel to the gills. Set on a rimmed baking sheet. Rub inside and out with 1/4 cup sauce. Cover loosely with plastic wrap and let marinate at least 30 minutes and not more than 1 hour.

Step 3
3

Brush cooking grates with an oil-soaked paper towel. Heat grill to medium heat (350° to 450°). Transfer fish to an oiled grill basket and close basket. Cook fish, turning once halfway through, until fish is opaque, about 12 minutes. Insert a thin knife or metal skewer into the thickest part of the fish and leave it for 30 seconds. Remove skewer and hold it against the inside of your wrist; it should feel warm. If it's still cool, grill fish another 2 to 5 minutes. Serve with extra sauce on the side.

Ingredients

 2 large garlic cloves, chopped
 2 teaspoons kosher salt
 1 to 2 tbsp. pepper
 1 teaspoon red chile flakes
  Juice and zest of 2 lemons
 1 bunch flat-leaf parsley, chopped
 1 bunch cilantro, chopped
 1/3 cup extra-virgin olive oil
 1 whole, cleaned, and scaled striped bass (about 2 lbs.)

Directions

Step 1
1

Blend garlic with salt in a mortar with a pestle to make a thick paste. Add pepper, chile flakes, and lemon juice and zest, mixing to blend. Stir in herbs. Drizzle in oil, whisking, until mixture becomes a loose pesto. Makes about 1 cup sauce.

Step 2
2

Rinse fish, pat dry, then cut a few slashes into its sides, parallel to the gills. Set on a rimmed baking sheet. Rub inside and out with 1/4 cup sauce. Cover loosely with plastic wrap and let marinate at least 30 minutes and not more than 1 hour.

Step 3
3

Brush cooking grates with an oil-soaked paper towel. Heat grill to medium heat (350° to 450°). Transfer fish to an oiled grill basket and close basket. Cook fish, turning once halfway through, until fish is opaque, about 12 minutes. Insert a thin knife or metal skewer into the thickest part of the fish and leave it for 30 seconds. Remove skewer and hold it against the inside of your wrist; it should feel warm. If it's still cool, grill fish another 2 to 5 minutes. Serve with extra sauce on the side.

Whole Grilled Sea Bass with Chimichurri Sauce
IngredientsDirections

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