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Grilled Bass with Lemon and Herbs

Makes: 4 servings

Prep 15 mins Grill 4 mins

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,
cal. (kcal) 131,
Fat, total (g) 5,
chol. (mg) 90,
sat. fat (g) 1,
Monosaturated fat (g) 2,
Polyunsaturated fat (g) 1,
pro. (g) 20,
vit. A (IU) 292,
vit. C (mg) 4,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 12,
Cobalamin (Vit. B12) (�g) 4,
sodium (mg) 225,
Potassium (mg) 306,
calcium (mg) 20,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet

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