Seafood
Stuffed Fish with Fresh Herbs
Serves: 4
Preparation Time: 0:10
Per Serving: 218.6 Calories; 3.6g Fat (14.9% calories from fat); 41.2g Protein; 5.1g Carbohydrate; 103mg Cholesterol; 214mg Sodium
Nothing tastes better than freshly caught fish, grilled to perfection out in the open air. Perch, bass, pickerel or trout; whatever you have swimming in your lake or river.
Ingredients:
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1 whole fish (13/4-2lb) OR
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2 small whole fish (3/4-1lb each), cleaned
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1 lemon, cut in 1/8ths
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2 tablespoons fresh herbs (thyme, oregano, chives, dill), rinsed and chopped
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1/2 small onion, finely chopped
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1 small tomato, chopped
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1 clove garlic, minced
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2 teaspoons butter
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salt and pepper, to taste
Steps:
- Preheat barbecue on HIGH.
- Rinse fish and pat dry. Season lightly with salt and pepper. Fill the cavity of each fish with 2 pieces of lemon, herbs, onion, tomato, garlic and butter. Lightly brush the outside of the fish with olive oil. Place in fish basket.
- Place the fish in the fish basket on the grids, and reduce heat to MEDIUM-LOW. Cook, turning once, until fish turns opaque and starts to flake, approximately 8 minutes per side, depending on the thickness of the fish. (Rule of thumb when cooking fish is 10 minutes per inch of thickness).
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