Serves 2
69 min
Whole Grilled Fiesta Fish
Recipe GLPR2a3730a7d77ed1
A vibrant, citrus-marinated whole striped bass grilled to perfection with a bright blend of orange, lime, lemon, and grapefruit juices, fresh herbs, and zest. The fish is stuffed with lemon slices and grilled until tender and flaky, then served with charred lemon halves for squeezing over the top. This restaurant-quality dish is simple, elegant, and full of fresh flavor.
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Ingredients
½ cup Fresh cilantro leaves, chopped
1 tablespoon Jalapeno, minced
3 cloves Garlic cloves, minced
1 tablespoon Fresh orange zest
1 tablespoon Fresh lime zest
1 tablespoon Fresh lemon zest
1 teaspoon Fresh grapefruit zest
½ cup Fresh orange juice
3 tablespoons Olive oil
2 tablespoons Fresh lime juice
2 tablespoons Fresh lemon juice
2 tablespoons Fresh grapefruit juice
1½ tablespoons Agave nectar
2 teaspoons Sea salt
1 tablespoon Fresh cracked black pepper
1¾ pounds Whole striped bass, scales removed and gutted (1 1/2 to 2 pounds)
2 Lemons, halved crossways
1 Lemon slices, 1/4-inch thick (optional)
2 tablespoons Canola oil, for oiling grill grate
Directions
In a large resealable plastic bag, combine the chopped cilantro, minced jalapeno, garlic, orange zest, lime zest, lemon zest, and grapefruit zest with the orange juice, olive oil, lime juice, lemon juice, and grapefruit juice. Add the agave nectar, sea salt, and black pepper to the bag. Seal and shake vigorously to mix all ingredients well.
Place the cleaned striped bass into the marinade bag, turning the fish to coat all sides thoroughly, including inside the cavity. Seal the bag and refrigerate for 15 minutes. Flip the fish over in the marinade and continue refrigerating for another 15 minutes.
Preheat your grill to low heat. Using a folded paper towel, rub the grill grates generously with canola oil 7 to 10 times to prevent sticking and ensure even cooking.
Remove the fish from the marinade. If using lemon slices, stuff the fish cavity with several slices and 2 tablespoons of the remaining marinade. Place the fish on the preheated grill and cook for 10 to 12 minutes until the skin crisps slightly.
Carefully turn the fish over using a fish spatula, being gentle to keep the flesh intact. Cook for another 10 to 12 minutes until the fish is opaque throughout and flakes easily when gently pressed with a fork (internal temperature 145°F).
While the fish is cooking during the last few minutes, place the lemon halves cut-side down on a cooler section of the grill. Grill until lightly charred, approximately 2 to 3 minutes.
Transfer the grilled fish to a serving platter. Carefully remove the meat from the bones using a serving spatula, discarding the skin and skeletal structure. Serve the fish fillets with the charred lemon halves on the side for squeezing fresh juice over the top just before eating.
