Grilled Bass with Lemon and Herbs

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Grilled Bass with Lemon and Herbs
Makes: 4 servings
Prep: 15 mins Grill: 4 mins
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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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