Mediterranean Grilled Sea Bass

Grilled whole fish is a summer favorite in the Mediterranean. Sea bass is lovely on the grill; its firm white flesh holds up very well. If you can’t get sea bass, substitute red snapper or striped bass.

PREP: 10 minutes plus marinating

GRILL: 12 to 14 minutes

MAKES: 4 main-dish servings

2 lemons

3 tablespoons olive oil

1 tablespoon chopped fresh oregano

1 teaspoon ground coriander

1 ¼ teaspoons salt

2 whole sea bass, cleaned and scaled

(about 1 ½ pounds each)

¼ teaspoon ground black pepper

2 large oregano sprigs

1. Prepare outdoor grill for covered direct grilling over medium heat.

2. Meanwhile, from 1 lemon, grate 1 tablespoon peel and squeeze 2 tablespoons juice. Cut one half of remaining lemon into slices; cut the remaining half into wedges to use for serving. In small bowl, stir lemon juice and peel, oil, chopped oregano, coriander, and ¼ teaspoon salt.

3. Rinse fish and pat dry with paper towels. Make 3 diagonal slashes in both sides of each fish. Sprinkle inside and out with pepper and remaining 1 teaspoon salt. Place lemon slices and oregano sprigs inside fish cavities. Place fish in 13" by 9" glass baking dish. Set aside half of oil mixture. Rub remaining half of oil mixture on outside of both fish. Let stand 15 minutes at room temperature.

4. Place fish on hot grill rack. Cover grill and cook fish until just opaque throughout, 12 to 14 minutes, turning over once.

5. To serve, place fish on cutting board. Working with one fish at a time, with knife, cut along backbone from head to tail. Slide wide metal spatula or cake server under front section of top fillet and lift off from backbone; transfer to platter. Gently pull out backbone and rib bones from bottom fillet and discard. Transfer bottom fillet to platter. Repeat with second fish. Drizzle fillets with remaining oil mixture. Serve with reserved lemon wedges.

EACH SERVING: About 305 calories, 40g protein, 1g carbohydrate, 15g total fat (3g saturated), 90mg cholesterol, 730mg sodium