Marjoram-Scented Black Bass, Grilled Over Wood Fire

1. 1

   Quickly rinse the two black bass under gently running cold water and pat dry with paper towels.

2. 2

   Season inside and out with a generous amount of salt and pepper.

3. 3

   Fill the cavity of each fish with 2 1/2 cloves garlic, half of the marjoram and half the lemon slices.

4. 4

   Drizzle half of the oil onto a very large platter, sprinkle each fish with salt and pepper and then with half of the remaining garlic, marjoram and lemon slices.

5. 5

   Place both fish on top of the garnish, drizzle with the remaining oil and top with the remaining garlic, marjoram and lemon slices.

6. 6

   Cover with plastic wrap and refrigerate 2 to 4 hours.

7. 7

   Brush a grill rack or grill basket generously with oil and place 5 inches away from medium coals on a charcoal or gas grill.

8. 8

   Cook the fish for about 10 minutes on each side, depending on its size, until done.

9. 9

   Remove from the grill to a large platter with the help of two large spatulas.

10. 10

    Filet and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.