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Ingredients
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General
Charcoal-Grilled Black Bass
Salsa Verde
Method
Preparing the Fish
- 1
Clean and Score the Fish
Rinse the whole black bass under cold water, pat dry with paper towels, and use a sharp knife to make 2-3 diagonal slashes on each side of the fish. This helps the marinade penetrate the flesh and ensures even cooking.
- 2
Season with Moroccan Spices
In a small bowl, mix Moroccan spice blend (such as ground cumin, coriander, paprika, cinnamon, and cayenne) with salt, pepper, and a few tablespoons of olive oil to form a paste. Rub the spice mixture generously all over the fish, including inside the cavity and into the scored cuts. Let marinate for at least 30 minutes in the refrigerator.
Grilling the Black Bass
- 3
- 4
Grill the Fish
Place the marinated black bass on the grill directly over the hot coals to sear, about 2-3 minutes per side, until grill marks form. Then move the fish to the cooler side of the grill, close the lid, and cook for 8–10 more minutes, or until the flesh is opaque and flakes easily with a fork.
Making the Salsa Verde
- 5
Prepare the Salsa Verde
In a food processor or blender, combine chopped fresh parsley, cilantro, mint, garlic, capers, lemon juice, olive oil, salt, and pepper. Pulse until the sauce is blended but still slightly chunky. Taste and adjust seasoning as desired.
Serving
- 6
Serve the Grilled Bass with Salsa Verde
Transfer the grilled black bass to a serving platter. Spoon the salsa verde over the top and serve immediately with lemon wedges on the side.
