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Grilled Mediterranean Sea Bass

Grilled Mediterranean Sea Bass

Jeffrey S. Merry | Corporate Executive Chef, Reinhart Boston Division


  • 1 ea whole bronzini or white fleshed fish
  • 1 ea lemon, cut into wheels
  • 2 oz extra virgin olive oil
  • 1/3 oz sea salt
  • 1/3 oz black pepper
  • 1 oz fresh thyme


  1. Preheat grill to 400 F. In the cavity of the fish, place six lemon slices and three sprigs of thyme. Rub outside of fish with olive oil and season with salt and pepper. Grill over high heat, turning once until browned, crisp and just cooked through. Do this for about seven minutes per side.

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