- 4
Ingredients
- 1/4 cup freshly-squeezed lemon juice
- 1/4 cup olive oil
- 2 teaspoons crushed fennel seeds
- 2 teaspoons freshly-cracked black pepper
- 1/2 teaspoon crushed red pepper flakes
- 2 garlic cloves minced
- 1 bunch fresh basil leaves minced
- 4 whole bass or rockfish - (abt 2 lbs ea) (may substitute trout, perch or sole)
- Coarse salt for seasoning
- Olive oil for brushing grate
- 2 lemons halved
- Couscous Salad (see recipe)
Preparation
Step 1
In a medium bowl, whisk together the lemon juice, oil, fennel, pepper, red pepper flakes, garlic and basil.
Add the fish, one at a time, and turn to coat each fish, inside and out, with the marinade. Transfer the fish to a shallow baking dish, pour the remaining marinade over the top, cover and refrigerate for 4 hours.
Preheat the grill on medium. Remove the fish from the marinade and pat dry; discard the marinade.
Lightly brush the grill rack with oil. Grill the fish over medium heat for 5 to 6 minutes. Lightly brush the fish with oil. Using long-handled tongs, carefully turn the fish. Grill until cooked through, 5 to 6 minutes.
The fish should flake easily all the way through. If the fish is not done, close the top of the grill and heat for a few more minutes.
To serve, transfer an entire fish to individual plates with lemon. Serve with Couscous Salad.
This recipe yields 4 servings.
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