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Nutrition Facts
Serving Size 1 (276g) Recipe makes 4 servings The following items or measurements are not included below: 2 limes, zest of
Calories 466
Calories from Fat 290		(62%)
Amount Per Serving		%DV
	Total Fat 32.3g	49%
	Saturated Fat 4.9g	24%
	Monounsaturated Fat 21.2g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.0g
Cholesterol 181mg		60%
Sodium 158mg		6%
Potassium 619mg		17%
Total Carbohydrate 2.2g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.4g
Protein 40.4g		80%
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Menu from New Hampshire

~Laury~

Marinated Grilled Striped Bass

Recipe #100329 | 25 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: mermaidmagic
Sep 22, 2004

Nice mix of flavors. This recipe is from The Boston Globe, Leigh Belanger. Prep/cook time does not include marinating time.

SERVES 4 (change servings and units)

Ingredients

1/2 cup extra-virgin olive oil
2 limes, juice of
2 limes, zest of
1/2 cup cilantro, chopped
2 cloves garlic, chopped
salt
cracked black pepper, to taste
4 (8 ounce) striped bass, filets

Directions

1
Combine olive oil, lime juice, lime zest, cilantro and garlic in a large shallow bowl.
2
Add salt and pepper to taste.
3
With the tip of a paring knife, make three diagonal slits through the skin of each filet.
4
Place the fish in the marinade and turn to coat the fish.
5
Cover and refrigerate at least one hour.
6
Light a charcoal grill or turn a gas grill to medium high.
7
Place the bass on the grill and cook for about 8 minutes on each side, or until the fish flakes easy.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Seafood > Fish > Freshwater > Bass
Preparation > Time to Make > < 30 mins

Featured Reviews for This Recipe

From: Jaben

On Feb 26, 2009

This recipe ROCKS! I used it to marinate some fresh caught Lake Cumberland striper that I brought home from a recent trip and fixed it for the family and it was a hit even with my 2 kids. I didn't use whole skin on filets because the fish were too big so I cut my filets into 8 ounce pieces first but that was the only thing I changed.

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From: Chef Booshman

On Oct 9, 2007

Restaurant quality. Not only was it easy to prepare, it was downright simple — even a caveman could do it. I didn't think 1 hour marinating time would be enough, but that was all the time I could afford. It was outstanding. But, next time I'll cook it in a BBQ basket. My fish fell apart on the grill. That's why there isn't a picture! I heated up the leftover fish for 1 minute in the microwave the next day. It still tasted like restaurant quality. I never had rock fish this good.

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