Grilled whole seabass
This has a Porto Rican Latin flavor but use your imagiation. 0ne 2-5 lb seabass, bunch of cilantro, 1-2 limes sliced thin depending on size of bass and a packet of Goya or other sa-son. Clean and gut bass and remove fins. No need to scale. Make slits in side to bone. Sprinkle in sa-son to slits and gut cavity. Press in cilantro and lime slices. Sprinkle liberally with oil just before putting on a very hot grill. Don't mess with it until one side is crisp and done or it might stick. Sprinkle other side with oil and flip. Cook til done. The crisp skin just peels right of. That's why there's no need to scale. The oil also creates a flare which crisps the skin so use plenty.
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