Serves: 4
Total Calories: 66
TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.
Brush the bass fillets all over with the marinade. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.
Remove the fillets from the marinade. Lightly brush or spray with olive oil. Grill over Direct High heat until the flesh is opaque throughout, 5 to 7 minutes, turning once halfway through grilling time. Remove from the grill and serve warm, garnished with cilantro sprigs and lime wedges, with jasmine rice, if desired.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Sea Bass With Indian Spices recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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