DIRECTIONS

With a sharp knife, slash 2-3 deep slashes in the side of the fish to ensure quick and even cooking. Stuff the cavity of the fish with grape clusters, citrus slices and mint. Secure the belly of the fish closed with a toothpick or wooden skewer. The fish can be held like this for up to 24 hours before cooking.

Preheat a grill to medium-high heat. Clean the grill grate well. Rub or brush the outside of the fish with vegetable oil and season with plenty of salt and pepper. Grill the whole fish on each side for 4-5 minutes or until the skin has crisped and the flesh is white and tender. Remove from the heat. Discard the toothpicks or skewer and serve with Grape and Mint Relish.

Ingredients

1 small (1-1/2 lbs.) striped bass, cleaned and scaled*
2 small clusters seedless California grapes
2 thin slices lemon
2 thin slices orange
2 stems fresh mint
Toothpicks or wooden skewers, soaked in water
1 tablespoon vegetable oil
As desired salt
As desired freshly ground black pepper

Grape and Mint Relish:

1/2 cup chopped seedless California grapes
1 tablespoon shredded fresh mint
1 teaspoon finely grated lemon zest
Tiny pinch salt

DIRECTIONS

With a sharp knife, slash 2-3 deep slashes in the side of the fish to ensure quick and even cooking. Stuff the cavity of the fish with grape clusters, citrus slices and mint. Secure the belly of the fish closed with a toothpick or wooden skewer. The fish can be held like this for up to 24 hours before cooking.

Preheat a grill to medium-high heat. Clean the grill grate well. Rub or brush the outside of the fish with vegetable oil and season with plenty of salt and pepper. Grill the whole fish on each side for 4-5 minutes or until the skin has crisped and the flesh is white and tender. Remove from the heat. Discard the toothpicks or skewer and serve with Grape and Mint Relish.

Notes

This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Paleo recipe
This is a Dairy-free recipe

Servings

2 servings

Nutritional Information

Calories 262; Protein 39 g; Carbohydrate 8 g; Fat 8 g (26% Calories from Fat); Cholesterol 175 mg; Sodium 587 mg; Potassium 645 mg; Fiber .7 g.