Traditional recipes

Lime-and-Cilantro-Stuffed Black Bass

Lime-and-Cilantro-Stuffed Black Bass

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The stuffing can be varied easily. Try lemon with tarragon, or orange with rosemary.


  • 1 tablespoon vegetable oil, plus more for grill
  • 1 1½–2-pound whole black bass or branzino, cleaned
  • Kosher salt and freshly ground black pepper
  • 1 bunch cilantro, divided
  • 1 lime, thinly sliced, seeds removed, divided

Recipe Preparation

  • Prepare grill for medium-high heat; oil grate. Season bass inside and out with salt and pepper. Stuff bass with half of cilantro and half of lime slices; tie closed with kitchen twine, spacing 2" apart (this will hold the stuffing in and make it easier to turn fish on the grill).

  • Grill bass undisturbed until skin is charred and crisp and flesh of bottom fillet is flaky and opaque, 6–10 minutes, depending on size of fish.

  • Place a metal spatula underneath bass and brace with tongs on top for support, then lift and gently roll it over onto the other side. Cook until flesh of other fillet is flaky and opaque, 6–10 minutes. If a small knife or a tester slides easily into the thickest part of flesh, fish is done.

  • Line a platter with remaining cilantro and lime slices. Place bass on top and remove twine. (Or transfer to a cutting board if you want to fillet first.)

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 490 Fat (g) 16 Saturated Fat (g) 3 Cholesterol (mg) 180 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 81 Sodium (mg) 300Reviews Section

Watch the video: Hed Chef: Thai-style steamed sea bass with lime and chilli dressing (June 2022).


  1. Johnston

    I have not heard of this yet

  2. Beretun

    Certainly, it is not right

  3. Moogutaur

    Done you do not come back. What is done is done.

  4. Hotuaekhaashtait

    Please tell more in detail.

  5. Tarique

    true helpful post, thanks.

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