Grilled Whole Bass

Grilled Whole Bass

Ingredients:

• 2 whole freshwater bass, gutted and scaled

• 3 garlic cloves, minced

• Handful of fresh herbs: thyme, parsley, chives

• 4 limes

• Sea Salt

• Pepper

• Oil

1. Heat a gas grill on high.

2. Wash fish and squeeze juice of one lime inside and outside of fish. Let rest for 5 minutes.

3. Wash fish and pat dry.

4. Slice 2 limes. If limes are big, use just one and cut slices in half.

5. Rub garlic inside of the fish cavity. Sprinkle salt and pepper inside cavity.

6. Stuff fish cavity with a few sprigs of thyme, parsley and chives. Add a few slices of lime in cavity, making sure that all stuffing are kept inside the fish.

7. Brush oil generously on the skin of the fish. Season with more salt and pepper.

8. Brush grill grates with oil to prevent fish from sticking.

9. Lower grill heat to medium. Place fish on grill and cook for 10 minutes. Do not attempt to move fish or it will stick to the grill.

10. Carefully flip fish with two long handled spatulas and cook for another 10 minutes.

11. Remove to serving platter and allow to cool for 5 minutes.

12. Remove stuffing and discard.

13. Drizzle some olive oil on both sides of fish.

14. Juice the last lime and sprinkle fish with some of the juice.

15. Garnish with green onion.

Serves: 4

Notes&Tips:

• When I was presented with these freshly caught bass, I knew immediately what I wanted to do with them. I love grilling whole fish. I prefer to cook simply in order to appreciate and enjoy fish, meat and vegetables that the earth produce.

• I served these grilled fish on a bed of wilted spinach and with some boiled small Yukon Gold baby potatoes. It was not an elaborate meal but it was delicious in its simpleness! And much appreciated.

• I also did not fillet the fish as there is some enjoyment in actually working around the bones. I cut each fish in half and served. However if you want to fillet the fish before serving, do so.

• Any combination of herbs can be used for stuffing the fish. Or if you just have one kind, that's well and good. This is really a no-fuss dish.

• With fresh ingredients, you sometimes don't have to do a whole lot to make them taste great.

• Throughout the preparation of the dish, I was sent down memory lane to a time when I used to go to the weekly open market for my mother as a teenager. I would have to procure vegetables, fruit, fish and meat. I always enjoyed moving from stall to stall in the market to ensure that I would get the freshest of ingredients to take home. I do not remember ever having taken home something that my mother was not pleased with. She was an excellent teacher and taught me well, when I shopped with her as a young girl.