Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean and score 2 medium whole sea bass, approximately 400 grams each, making sure to remove scales and guts, then pat them completely dry with a paper towel.

2. 2

   Create the marinade by finely mincing 2 stalks of lemongrass, 4 cloves of garlic, and 0.5 cup of fresh coriander, then combine them in a bowl with 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of black pepper, 1 teaspoon of salt, the juice of 1 large lemon, and 2 tablespoons of olive oil.

3. 3

   Thoroughly coat both sea bass, inside and out, with the prepared marinade, ensuring to rub it into the scored cuts, then cover and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to penetrate.

4. 4

   Preheat a charcoal grill to medium-high heat, approximately 375-400°F or 190-200°C, and lightly oil the grill grates to prevent the fish from sticking.

5. 5

   Place the marinated sea bass directly onto the hot grill grates and grill for 8 to 10 minutes per side, or until the fish is opaque throughout and flakes easily with a fork.

6. 6

   Carefully transfer the grilled fish to a serving platter and serve immediately with fresh lemon wedges.