Grilled Bass with Lemon and Herbs
pound fresh or frozen striped bass fillets
teaspoons olive oil
tablespoons snipped fresh Italian (flat-leaf) parsley
tablespoon snipped fresh basil and/or chives
teaspoons finely shredded lemon peel
teaspoon snipped fresh rosemary
- 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.
- 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.)
- In bowl combine parsley, basil, lemon peel, and rosemary. Sprinkle on fish. Makes 4 servings.
Nutrition Facts(Grilled Bass with Lemon and Herbs)
- Per serving:
- 131 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 90 mg chol.,
- 225 mg sodium,
- 0 g carb.,
- 0 g fiber,
- 0 g sugar,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet