Whole Grilled Bass with Olives, Onion, and Artichoke

Name: Whole Grilled Bass with Olives, Onion, and Artichoke
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 177 milliliters pitted kalamata olives; 4 servings Kosher salt; 2 mediums lemons; 397 grams marinated artichoke halves, drained; 1 Tbsp olive oil; 5 mediums fresh oregano sprigs; 1 medium red onion, cut into quarters and the layers separated; 907 grams cleaned and gutted whole striped bass, black sea bass, snapper, or barramundi (from a 3- to 3-1/2-pound whole uncleaned fish); 7 fresh thyme sprigs; 4 servings Vegetable oil, for coating the grill, skewers, and lemon halves

Whole Grilled Bass with Olives, Onion, and Artichoke might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 549 calories, 43g of protein, and 36g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 1 hour. If you have onion, oregano sprigs, thyme sprigs, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat an outdoor grill to medium high (about 375°F to 425°F).While the grill is heating, prepare the skewers: Thread an equal number of the artichokes onto 2 skewers. Thread an equal amount of onion onto 2 more skewers, leaving about 1/4 inch of space in between the pieces. Thread an equal number of the olives onto the remaining 2 skewers.

Ingredients you will need

Artichoke

Olives

Onion

Equipment you will use

Skewers

Grill

Brush the skewers all over with vegetable oil; set aside. Slice the lemons in half, reserving one of the halves for the fish.When the grill is ready, rub the grill grates with a towel dipped in vegetable oil.

Ingredients you will need

Vegetable Oil

Lemon

Fish

Dry Seasoning Rub

Equipment you will use

Skewers

Grill

Brush the cut sides of the remaining 3 lemon halves with oil.

Ingredients you will need

Lemon

Cooking Oil

Place the lemons on the grill cut-side down, cover the grill, and cook until grill marks appear and the lemons are slightly softened, about 3 to 4 minutes.

Ingredients you will need

Lemon

Equipment you will use

Grill

Remove to a baking sheet or large dish and set aside.

Equipment you will use

Baking Sheet

Place all of the skewers on the grill, cover the grill, and cook, flipping once, until the olives are slightly shriveled and the artichokes have grill marks, about 6 minutes. Continue to cook the onions until they’re slightly charred and softened, about 3 minutes more.

Ingredients you will need

Artichoke

Olives

Onion

Equipment you will use

Skewers

Grill

Transfer to the baking sheet or large dish with the lemon halves and let cool slightly.When cool enough to handle, remove all of the olives, artichokes, and onions from the skewers, cut into medium dice, and transfer to a medium bowl. Squeeze the juice from 2 of the grilled lemon halves over the vegetables, add the oregano and thyme, and stir to combine. Taste and season with salt and pepper as needed.

Ingredients you will need

Salt And Pepper

Artichoke

Vegetable

Oregano

Olives

Onion

Juice

Lemon

Thyme

Equipment you will use

Baking Sheet

Skewers

Bowl

Cut the remaining grilled lemon half into 4 pieces.

Ingredients you will need

Lemon

Place the vegetable topping and the lemon pieces in a warm spot or cover with foil. Reduce the grill heat to medium (about 350°F to 400°F), and prepare the fish.For the fish:Thinly slice the reserved, ungrilled lemon half. Rinse the inside and outside of the fish in cold water and pat dry with paper towels. Generously season the inside of the fish with salt and pepper. Stuff the thyme and oregano sprigs and lemon slices inside. Rub the outside of the fish with the olive oil and season with salt and pepper.Rub the grill grates again with vegetable oil.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Olive Oil

Vegetable

Oregano

Lemon

Thyme

Water

Fish

Dry Seasoning Rub

Equipment you will use

Paper Towels

Grill

Aluminum Foil

Place the fish on the grill and cover the grill. Cook until the bottom half of the fish is opaque all the way through and the bottom skin is crispy, about 9 minutes. Using a pair of tongs to hold the fish closed, carefully flip the fish over using a flat spatula and cook until the second half is opaque all the way through and the skin is crispy, about 9 minutes more.

Ingredients you will need

Fish

Equipment you will use

Spatula