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Grilled Stripe bass with grilled vegetables and Chimichiurri sauce

Lemon-Stuffed Fish and Vegetable Grill

Mia Estolano-Levert
Make this part of your special spring menu: whole fish stuffed with lemons. The grilled vegetables and chimichurri sauce are the perfect complement to this grilled seafood.
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Prep Time 15 minutes
40 minutes
Total Time 55 minutes
Course Main Course
Cuisine greek, Mediterranean
Servings 4
Calories 426 kcal

Equipment

  • gas grill

Ingredients
  

  • 2 lbs striped bass
  • 4 sprigs rosemary
  • 3 garlic cloves
  • 1 whole lemon
  • 1/2 teaspoon sea salt
  • 2 zucchini
  • 2 winter squash
  • 4 jalapeno
  • 3 bell pepper
  • 1 whole lemon

Instructions
 

  • Set gas grill to 375 - 400 C.

Fish

  • Slice lemons in thin discs.
  • Salt the fish's cavity. Snug the lemons, garlic, and rosemary sprigs in the cavity.
  • Set the fish on the grill on the hottest part of the grill for 20 minutes on each side.

Vegetables

  • Slice the zucchini and winter squash in half longways.
  • Cut the peppers and multi-color bell peppers in quarters long wats, remove pitch and seeds.
  • Slice the lemon in half.
  • Salt and drizzle the vegetables with olive oil.
  • Cook in the grill for about 30 minutes until it chars.
  • Serve with Chimichurri sauce.

Notes

1. Get fresh fish, skin-on. Let your fish guy clean it up for you, so you need not worry about it later on.   
2. Cooking fish: 20 minutes per pound of fish in a 375-400F grill.
2. Get the freshest produce you can find. 
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