Pepper Lemon Cured Striped Bass
|Striped bass/Sea bass||3 1⁄2 Pound (dressed)|
|Lemon peel||1 Tablespoon, grated|
|Seasoned pepper||1 Teaspoon|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
1. With vegetable peeler or fish scaler, remove any scales from fish. With knife, cut 3 or 4 slashes, about 1/2 inch deep, on each side of fish. Rinse fish; pat dry with paper towels.
2. In small bowl, mix lemon peel, salt, and seasoned pepper. With hands, rub mixture evenly over outside and in body cavity of fish. Place fish on large platter; cover with plastic wrap and refrigerate at least 3 hours.
3. About 1 hour before serving, prepare outdoor grill for barbecuing.
4. Meanwhile, in small bowl, mix salad oil and lemon juice. Place fish in wire barbecue basket on grill. Cook over medium heat about 25 minutes, brushing fish frequently with lemon-juice mixture and turning occasionally, until fish flakes easily when tested with fork.
Serving size: Complete recipe
Calories 2230 Calories from Fat 994
% Daily Value*
Total Fat 112 g171.8%
Saturated Fat 11.5 g57.5%
Trans Fat 1.3 g
Cholesterol 1270 mg423.3%
Sodium 8892.8 mg370.5%
Total Carbohydrates 10 g3.3%
Dietary Fiber 2.1 g8.3%
Sugars 2.7 g
Protein 282 g564.4%
Vitamin A 29.1% Vitamin C 94.6%
Calcium 26.9% Iron 75.3%
*Based on a 2000 Calorie diet