Whole Grilled Sea Bass with Chimichurri Sauce

Ingredients

• 1 whole sea bass (3 pounds), gutted and cleaned
• 1 lemon, sliced
• 1 bunch parsley
• 2 tbsp olive oil
• salt, pepper

For the Chimichurri Sauce:

• 1 cups fresh parsley
• 2 tbsp fresh cilantro
• 1 tbsp fresh oregano
• 3 garlic cloves
• 1/4 small red onion, chopped
• 1/2 tbsp apple cider vinegar
• 1 tbsp lime juice
• 1 tsp lime zest
• 5 tbsp olive oil
• 1/2 red chili, chopped
• salt to taste

Directions

1. Heat a griddle pan or set a gas grill to medium high.

2. To make the chimichurri sauce place all the ingredients in a blender or food processor and process until chopped and combined. Season to taste and set aside.

3. Wash the sea bass inside and out, and pat dry with kitchen paper. Score across the fish and through the skin 3-4 times on each side.

4. Season cavity of fish with salt and pepper and stuff with lemon slices and parsley. Brush the fish with olive oil and grill for 7-10 minutes on each side or until cooked through.

5. Use the Chef Remi Cooking Thermometer to test doneness. Insert it horizontally into the fish. Remove the fish from the grill when it reaches an internal temperature of 140 °F.

6. Serve the fish with chimichurri sauce.