GRILLED WHOLE BASS with CHIMICHURRI

 INGREDIENTS – GRILLED WHOLE BASS
4pc Whole Bass (1lb/450g each) – cleaned and scaled
2pc Lemons – sliced and seeded
1bunch Fresh Tarragon – rinsed and leaves stripped
2pc Red Chili Pepper – finely sliced
Flaked Sea Salt - to taste
Fresh Ground Black Pepper - to taste
Garnish Lemons – sliced into wedges and seeded

TECHNIQUE
1. Position rack in center of barbecue, preheat gas or charcoal barbecue to 350°F (176°C)
2. Season the cavity of the bass with salt and pepper
3. Divide ingredients evenly, stuffing the cavity with lemon, tarragon, and chili pepper
4. Brush the outside of the bass with chimichurri, season with salt and pepper
5. Place bass on the seasoned grill, flipping just once, allow skin to crisp and fish to slightly char on both sides
6. Gently remove from grill, serve with lemon wedges and chimichurri sauce


INGREDIENTS - CHIMICHURRI
2 bunches Flat Leaf Parsley – rinsed and leaves stripped
1pc Garlic Bulb – trimmed, peeled and crushed
1pc Lemon Zest and Juice - rinsed
1pc Lime Zest and Juice - rinsed
250ml Extra Virgin Olive Oil – plus more for grilling
Flaked Sea Salt - to taste
Fresh Ground Black Pepper - to taste

TECHNIQUE
1. Combine parsley, garlic, olive oil, lemon and lime zest and juice in the bowl of a food processor, pulse until smooth
2. Season chimichurri sauce with salt and pepper