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Whole Striped Bass in Moroccan Marinade
Prep time: 15 minutes
Marinating time: 2 to 3 hours
Grilling time: 12 to 15 minutes
Marinade
3 large garlic cloves
1 large shallot, roughly chopped
1 one-inch section fresh ginger, peeled and roughly chopped
1/2 cup loosely packed fresh Italian parsley leaves and tender stems
1/2 cup loosely packed fresh basil leaves and tender stems
6 tablespoons extra virgin olive oil
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice
1-1/2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 whole striped bass, each 1-1/2 to 2 pounds, scaled, cleaned, fins removed
Kosher salt
6 lemon wedges
1. In a food processor, mince the garlic, shallot, and ginger. Add the parsley and basil, and process until finely chopped. Add the remaining marinade ingredients. Process until smooth.
2. Cut 3 or 4 slashes about 1/2-inch deep on each side of the fish about 1 inch apart.
3. Spread the marinade over the fish, inside and out, working it well into the cuts. Place the fish on a baking sheet, cover with plastic wrap, and refrigerate for 2 to 3 hours.
4. Grill over direct medium heat (350°F to 450°F) until the flesh is opaque near the bone but still juicy, 12 to 15 minutes, carefully turning once. Keep the lid closed as much as possible during grilling. Transfer to a cutting board and cut off the heads and tails. Cut along the backbone of each fish and use the side of the knife to push the fillets off the bones. Season with salt to taste and serve warm with the lemon wedges.
Makes 4 to 6 servings
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