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Saturday, May 16 2015

1    pound   fresh or frozen striped bass fillets
2    teaspoons   olive oil
2    tablespoons   snipped fresh Italian (flat-leaf) parsley
1    tablespoon   snipped fresh basil and/or chives
2    teaspoons   finely shredded lemon peel
1    teaspoon   snipped fresh rosemary
Thaw fish, if frozen. Rinse; pat dry with paper towels. Cut in 4 serving-size pieces. Brush with oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Measure thickness of fish.
For charcoal grill, place fish on greased rack of uncovered grill directly over medium coals. Grill 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with fork; carefully turn once halfway through grilling. (For gas grill, preheat. Reduce heat to medium. Place fish on greased grill rack over heat; cover. Grill as above.)
In bowl combine parsley, basil, lemon peel, and rosemary. Sprinkle on fish. Makes 4 servings.

Per Serving: cal. (kcal) 131, Fat, total (g) 5, chol. (mg) 90, sat. fat (g) 1, carb. (g) 0, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 0, pro. (g) 20, vit. A (IU) 291.54, vit. C (mg) 4.13, Thiamin (mg) 0.1, Riboflavin (mg) 0.04, Niacin (mg) 2.37, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 4.21, sodium (mg) 225, Potassium (mg) 306, calcium (mg) 20.19, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:42 am   |  Permalink   |  0 Comments  |  Email

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