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Grilled Bass with Lemon and Herbs
Ingredients
-
1
pound fresh or frozen striped bass fillets
-
2
teaspoons olive oil
-
2
tablespoons snipped fresh Italian (flat-leaf) parsley
-
1
tablespoon snipped fresh basil and/or chives
-
2
teaspoons finely shredded lemon peel
-
1
teaspoon snipped fresh rosemary
Directions
1. Thaw fish, if frozen. Rinse; pat dry with paper towels. Cut in 4 serving-size pieces. Brush with oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Measure thickness of fish.
2. For charcoal grill, place fish on greased rack of uncovered grill directly over medium coals. Grill 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with fork; carefully turn once halfway through grilling. (For gas grill, preheat. Reduce heat to medium. Place fish on greased grill rack over heat; cover. Grill as above.)
3. In bowl combine parsley, basil, lemon peel, and rosemary. Sprinkle on fish. Makes 4 servings.
Nutrition Facts
(Grilled Bass with Lemon and Herbs)
- Servings Per Recipe 4,
- Calories 131,
- Protein (gm) 20,
- Fat, total (gm) 5,
- Cholesterol (mg) 90,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Vitamin A (IU) 292,
- Vitamin C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 4,
- Sodium (mg) 225,
- Potassium (mg) 306,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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