Marjoram-Scented Black Bass, Grilled Over Wood Fire

By William Norwich

Total Time
25 minutes, plus 2 hours' refrigeration
Rating
3(5)
Notes
Read community notes

Grilling has become my favorite way to cook fish, especially when it's still whole. This way the meat is protected by the skin and bones, which allows for gentle cooking, even over low heat. Here, I use relatively strong flavorings and seasongs which, in combination with the mild wood smoke, produces a delicious result.''

Featured in: Style & Entertaining; Salad Days

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Ingredients

Yield:4 servings
  • 2whole black bass, 3 to 4 pounds each, scaled and gutted
  • Kosher salt and ground white pepper
  • 10cloves garlic, peeled, crushed
  • ¼pound fresh marjoram
  • 2lemons, thinly sliced
  • ½cup olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1105 calories; 48 grams fat; 8 grams saturated fat; 25 grams monounsaturated fat; 10 grams polyunsaturated fat; 22 grams carbohydrates; 12 grams dietary fiber; 2 grams sugars; 145 grams protein; 2060 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Quickly rinse the two black bass under gently running cold water and pat dry with paper towels. Season inside and out with a generous amount of salt and pepper. Fill the cavity of each fish with 2½ cloves garlic, half of the marjoram and half the lemon slices. Drizzle half of the oil onto a very large platter, sprinkle each fish with salt and pepper and then with half of the remaining garlic, marjoram and lemon slices. Place both fish on top of the garnish, drizzle with the remaining oil and top with the remaining garlic, marjoram and lemon slices. Cover with plastic wrap and refrigerate 2 to 4 hours.

  2. Step 2

    Brush a grill rack or grill basket generously with oil and place 5 inches away from medium coals on a charcoal or gas grill. Cook the fish for about 10 minutes on each side, depending on its size, until done. Remove from the grill to a large platter with the help of two large spatulas. Filet and serve.

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