Grilled Black Bass Recipe

Grilling and Pilaf Preparation

1. 1

   Preparing the Black Bass

   Start by marinating the black bass fillets.

2. 2

   In a bowl, combine the olive oil, lemon juice, minced garlic, fresh thyme, salt, and black pepper. Mix well.

3. 3

   Add the black bass fillets to the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes.

4. 4

   Preparing the Pilaf

   While the fish is marinating, prepare the golden raisin and bay leaf pilaf.

5. 5

   In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the golden raisins and bay leaves, cooking for about 2 minutes until the raisins swell.

6. 6

   Add the jasmine rice to the saucepan and stir for 1-2 minutes until the rice is slightly toasted.

7. 7

   Pour in the vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes or until the rice is tender and liquid is absorbed.

8. 8

   Preparing the Parsnips

   While the pilaf is cooking, prepare the parsnips.

9. 9

   Peel and chop the parsnips into even-sized pieces. Boil in salted water for about 10-12 minutes until tender.

10. 10

    Drain and return to the pot. Add butter, salt, and black pepper to taste. Mash lightly and keep warm.

11. 11

    Grilling the Fish

    Preheat your grill to medium-high heat.

12. 12

    Remove the black bass from the marinade and grill for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

13. 13

    Serving

    Serve the grilled black bass alongside the golden raisin and bay leaf pilaf, and the mashed parsnips.