Speaker: Grilling a whole fish like Sea Bass or Red Snapper is festive and keeps the fish really moist. We prepared our fish with Mediterranean flavors. First preheat the grill to medium heat. Now to a baking dish add three tablespoons of extra virgin olive oil. One teaspoon of chopped Oregano. The zest from one lemon and the juice of half a lemon. One teaspoon of ground coriander and a quarter teaspoon of salt and then mix.

Now using a pair of kitchen shears cut off the top, side and bottom fins of the Sea Bass. Make three diagonal slashes on both sides of the fish and season it inside and out with salt. Next place lemon slices and fresh oregano sprigs into the fish cavity. Put the fish in the baking dish and brush it on both the sides. Let it stand for 15 minutes. Coat the grill with oil to keep the fish from sticking. Place the fish on a hot rack over medium heat and grill cover for 12 to 14 minutes or until opaque. Whole grilled Sea Bass brings the flavor of the Mediterranean to your outdoor table. Serve it with a side of our eggplant salad.

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