Grilled Whole Striped Bass

Even though it’s winter in Syracuse, there are still treasures to be found at the Farmers’ Market. David bought a beautiful whole striped bass that had been gutted and scaled. It weighed about 1 1/2 pounds which was plenty for the two of us. The gentleman he purchased it from farms his own bass buying them when they are very young. This recipe doesn’t take long, broiling the fish fast and the sauce gives it a robust taste.

Ingredients

1 whole striped bass head on, gutted and scaled
2 lemons
6 tablespoons extra virgin olive oil
1/2 cup chopped green onions
3 tablespoon chopped mint plus 4 sprigs
2 teaspoons oregano
1 large clove garlic chopped finely
1 tablespoon chopped fennel

Directions

Preheat the broiler with the oven rack 6 inches down from broiler.
Wash the fish inside and out and pat dry with a paper towel. Cut 4 slashes down to the bone on one side of the fish.
Sprinkle salt and pepper in cavity of fish.
Combine 6 tablespoons extra virgin olive oil, the juice of 1 lemon, 1/2 cup chopped green onions, 3 tablespoons chopped mint leaves, 2 teaspoons oregano, 1 large clove garlic chopped finely and 1 tablespoon chopped fennel. At this point you can blend it all in a processor, but when I made it I forgot this step and it was delicious without blending! Reserve 3 tablespoons of the sauce in a small bowl to serve with the fish. Spread sauce in cavity and over both sides of the fish, rubbing into cuts in flesh. Slice the other lemon in half, make 3 large circular slices and place the lemons inside the cavity and 2 of the mint sprigs.
Line a baking sheet with silver foil, place the fish on the silver foil.
Have the oven rack 6 inches away from the broiler, broil for approximately 6-8 minutes each side, or until crispy brown and the fish is flaky, the length of time depends on the heat of the broiler. Test to make sure the fish is flaky. The recipe I was following said 5 minutes on each side but it wasn’t done at all, the flesh still clinging to the bones, so I had to put it back in the oven.
Serve with lemon wedges and mint sprigs.