• 1 lemon
  • 1 orange
  • 1 grapefruit
  • 1/2 cup olive oil
  • 1 tsp. fresh or 1/2 tsp. dried thyme
  • 1 clove garlic, minced
  • 1 small onion, minced
  • Salt and freshly ground black pepper to taste
  • 2 black sea bass, about 1 lb. each, scaled and gutted, with heads on


Preheat the grill or the broiler; heat should be medium-hot.
Zest the lemon and mince the zest.
Section the lemon, orange and grapefruit.
Place the sections and the zest in a small saucepan.
Stir in the olive oil, thyme, garlic, onion, salt and a fair amount of pepper.
Season the fish with salt and pepper, too.
Grill or broil the fish until nicely charred on each side, about 8 to 10 minutes total.
If you grill, use a fish basket or move the fish around on the grill to keep it from sticking.
While the fish is cooking, warm the citrus mixture gently; do not boil.
When the fish is done, serve immediately with the citrus sauce.

Serves 2.

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Submitted 6/13/05.
Source: FISH by Mark Bittman
Submitted By: Carolina