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Grilled Sea Bass

Fish on the grill — an easy dinner and a great idea for a family gathering! Sea bass is simple to grill, and its flavor can rival that of pricier fish. Because it's so easy, you can make it any time — just clean it, marinate it, and enjoy the grilling, along with the incredible aroma that will wow your guests.

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Sea bass on the grill on the grill
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 % 13 g
Fats 53 % 16 g
Carbohydrates 3 % 1 g
108 kcal
GI: 100 / 0 / 0
  • The longest, most labor-intensive part of grilling sea bass is the prep. First, scale the fish. With sea bass this goes easily, but the scales can fly everywhere. To prevent that, use the "scale it in a bag" trick: put the fish in a large bag, hold it by the tail, and scale it inside the bag so the scales stay contained. Once the fish is scaled, move on to cleaning it. Cut off the head, but leave the fins and tail; then gut the fish and rinse it under cold running water. After that, it's a good idea to set the fish on a rack or dish drainer for about 15 minutes so the excess water drains off and doesn't interfere with cooking. Once it's drained, transfer the fish to a deep bowl and season with coarse salt (non-iodized is best). Add pepper, ground ginger, coriander, a dried herb blend for fish, or any other spices you like. Rub the spices into the fish well with your hands so every piece is coated — don't forget the cavity. Transfer the seasoned fish to an enameled, glass, or plastic container; never use a reactive metal surface. Pour in dry white wine, add lemon juice, and refrigerate the fish for an hour. When the time is up, drain off the marinade and pat each fish dry inside and out with paper towels. Brush the fish with olive oil (or any vegetable oil) and start grilling. Set a grill grate over the prepared coals and lay the fish on it in a single layer, not touching. Grill the fish for 5–7 minutes per side, until golden. Flip carefully so you don't tear the delicate skin. Transfer the finished fish to a plate, squeeze lemon juice over it, and serve hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • White wine - 78  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Herb mixture - 259  kcal/100g
  • Sea bass - 79  kcal/100g

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