Lime-and-Coriander-Stuffed Black Bass

Ingredients for Lime-and-Coriander-Stuffed Black Bass

• 1 tablespoon vegetable oil, plus more for grill

• 1 (1 1/2–2-pounds) whole black bass or branzino, cleaned

• Kosher salt, freshly ground pepper

• 1 bunch coriander, divided

• 1 lime, thinly sliced, seeds removed, divided

How to make Lime-and-Coriander-Stuffed Black Bass

Prepare grill for medium-high heat; oil grate. Season bass inside and out with salt and pepper. Stuff bass with half of coriander 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 coriander and lime slices. Place bass on top and remove twine. (Or transfer to a cutting board if you want to fillet first.)

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.