Whole Grilled Sea Bass with Chimichurri Sauce

Name: Whole Grilled Sea Bass with Chimichurri Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 1 bunch cilantro, chopped; 1 bunch flat-leaf parsley, chopped; 2 larges garlic cloves, chopped; 2 Juice and zest of lemons; 2 teaspoons kosher salt; 79 milliliters extra-virgin olive oil; 1 Tbsp pepper; 1 teaspoon red chile flakes; 907 grams whole, cleaned, and scaled striped bass (about

Whole Grilled Sea Bass with Chimichurri Sauce is a gluten free, dairy free, and primal main course. One serving contains 391 calories, 41g of protein, and 23g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up olive oil, pepper, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a pricey recipe for fans of South American food.

Instructions

Blend garlic with salt in a mortar with a pestle to make a thick paste.

Ingredients you will need

Garlic

Salt

Equipment you will use

Mortar And Pestle

Add pepper, chile flakes, and lemon juice and zest, mixing to blend. Stir in herbs.

Ingredients you will need

Red Pepper Flakes

Lemon Juice

Pepper

Herbs

Drizzle in oil, whisking, until mixture becomes a loose pesto. Makes about 1 cup sauce.

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Pesto

Sauce

Cooking Oil

Equipment you will use

Whisk

Rinse fish, pat dry, then cut a few slashes into its sides, parallel to the gills. Set on a rimmed baking sheet. Rub inside and out with 1/4 cup sauce. Cover loosely with plastic wrap and let marinate at least 30 minutes and not more than 1 hour.

Ingredients you will need

Sauce

Fish

Wrap

Dry Seasoning Rub

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Baking Sheet

Plastic Wrap

Brush cooking grates with an oil-soaked paper towel.

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Cooking Oil

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Paper Towels

Heat grill to medium heat (350 to 450).

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Grill

Transfer fish to an oiled grill basket and close basket. Cook fish, turning once halfway through, until fish is opaque, about 12 minutes. Insert a thin knife or metal skewer into the thickest part of the fish and leave it for 30 seconds.

Ingredients you will need

Fish

Equipment you will use

Metal Skewers

Grill

Knife

Remove skewer and hold it against the inside of your wrist; it should feel warm. If it's still cool, grill fish another 2 to 5 minutes.

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Fish

Equipment you will use

Skewers

Grill

Serve with extra sauce on the side.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

1bunch

cilantro, chopped 1bunch

flat-leaf parsley, chopped 2larges

garlic cloves, chopped 2

Juice and zest of lemons 2teaspoons

kosher salt 79milliliters

extra-virgin olive oil 1Tbsp

pepper 1teaspoon

red chile flakes 907grams

whole, cleaned, and scaled striped bass (about

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.