Grilled Sea Bass

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Fish stuffed with loads of herbs and rubbed with a simple garlic butter are grilled whole over an open fire, leaves them with a smoky, charred flavor and tender meat.

Serves 4

Ingredients:
Four 1-pound whole sea bass, cleaned
2 teaspoon crushed red chile flakes
Kosher salt, to taste
Freshly ground black pepper, to taste
3 lemons
1 bunch marjoram
1 bunch basil
1 bunch parsley
1 bunch thyme
4 Tablespoons unsalted butter, softened
6 cloves garlic, minced

Directions:
Heat a charcoal or wood burning grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over high.) Season cavity of fish with chile flakes, salt, and pepper; stuff with lemons and herbs. Mix butter and garlic in a bowl; rub over outside of fish; grill, flipping once, until slightly charred and cooked through, 12 to 15 minutes. Serve with more lemon.

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Cook’s Notes:
If sea bass is not available, sea bream or red snapper can be suitable substitutes.

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