Grilled Sea Bass with Parsley-Anchovy Sauce
Hugo Matheson and Kimbal Musk like grilling whole fish because it keeps the flesh moist and tender while also making the skin supercrispy—plus there's less waste. More Grilled Seafood Recipes
August 2006
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Recipe Summary
Ingredients
Directions
Make Ahead
The sauce can be refrigerated overnight.
Notes
One Serving 324 Calories, 18 gm Total Fat, 3 gm Saturated Fat, 2 gm Carbohydrates, 0.5 gm Fiber.
Suggested Pairing
A current trend in California wine is low- or no-oak Chardonnay, a retreat from buttery styles and perfect for this delicate, flavorful sea bass.