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Grilled Largemouth Bass Recipe

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This recipe for Grilled Largemouth Bass, by , is from Ferguson's Healthy Living Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ben Rathke
Added: Monday, November 14, 2011


1 LB Whole largemouth bass or fresh water fish;
6 Tablespoons olive oil;
1/2 teaspoon sea salt;
1/2 teaspoon ground black pepper;
1/2 teaspoon minced garlic;
1/2 teaspoon ground parsley flakes;
1 Tablespoon fresh lemon juice or lemon slices;
Fresh Parsley or cilantro

This recipe works for most freshwater whole fish species including trout. Prepare grill with medium-high heat (400F). Results are best if you have a fish grill basket to use. I prefer to leave the skin on during grilling as it protects the meat and keeps it moist. Lightly coat the whole fish inside and outside with olive oil. Season cavity and any exposed meat with garlic, sea salt, pepper, and parsley (mixed together). Stuff the cavity of the fish with fresh cilantro or parsley depending on your preference. For a one pound fish, grill approximately 8-10 minutes per side turning only once. The fish is fully cooked if the skin peals easily away with a fork and the meat should be flakey. Serve lemon slices for flavor if desired.

Number Of Servings:
Preparation Time:
15 minutes
Personal Notes:
Nutritional information per serving:

150 calories, 4 (g) Fat; 25 (g) protein




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