Lime-and-Cilantro-Stuffed Black Bass
Lime-and-Cilantro-Stuffed Black Bass is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Prepare grill for medium-high heat; oil grate.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare grill for medium-high heat; oil grate.
Season bass inside and out with salt and pepper.
Stuff bass with half of cilantro and half of lime slices; tie closed with kitchen twine, spacing 2" apart (this will hold the stuffing in and make it easier to turn fish on the grill).
Grill bass undisturbed until skin is charred and crisp and flesh of bottom fillet is flaky and opaque, 6–10 minutes, depending on size of fish.
Place a metal spatula underneath bass and brace with tongs on top for support, then lift and gently roll it over onto the other side.
Cook until flesh of other fillet is flaky and opaque, 6–10 minutes.
If a small knife or a tester slides easily into the thickest part of flesh, fish is done.
Line a platter with remaining cilantro and lime slices.
Place bass on top and remove twine. (Or transfer to a cutting board if you want to fillet first.).
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.