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Whole Grilled Bass with Olives, Onion, and Artichoke
http://www.chow.com/recipes/29785-whole-grilled-bass-with-olives-o...
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Ingredients
categorized
original
6 (10-inch) metal or wooden skewers (soak wooden skewers in warm water for 30 minutes to avoid burning on the grill)
1 (14-ounce) jar marinated artichoke halves, drained
1 medium red onion, cut into quarters and the layers separated
3/4 cup pitted kalamata olives
Vegetable oil, for coating the grill, skewers, and lemon halves
2 medium lemons
1 teaspoon finely chopped fresh oregano leaves
1 teaspoon finely chopped fresh thyme leaves
Kosher salt
Freshly ground black pepper
1 (2- to 2-1/2-pound) cleaned and gutted whole striped bass, black sea bass, snapper, or barramundi (from a 3- to 3-1/2-pound whole uncleaned fish)
Kosher salt
Freshly ground black pepper
7 fresh thyme sprigs
5 medium fresh oregano sprigs
1 tablespoon olive oil
Ingredients
categorized
original
Produce
Artichoke, halves
(
1
(14-ounce) jar
)
Lemons, medium
(
2
)
Oregano, fresh leaves
(
1
teaspoon
)
Oregano, medium fresh sprigs
(
5
)
Red onion, medium
(
1
)
Thyme, fresh leaves
(
1
teaspoon
)
Thyme, fresh sprigs
(
7
)
Seafood
(2- to 2-1/2-pound) cleaned and gutted whole striped bass, whole
(
1
)
Condiments
Kalamata olives, pitted
(
3/4
cup
)
Cooking & Baking
Black pepper, Freshly ground
(
2
)
Kosher salt
(
2
)
Olive oil
(
1
tablespoon
)
Vegetable oil
(
1
)
Other
6 (10-inch) metal or wooden skewers (soak wooden skewers in warm water for 30 minutes to avoid burning on the grill)
Preparation
Read recipe preparation on
chow.com
Chow
www.chow.com
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Social Stats
42.6
Rating
1-100
6
Tweets
26
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Likes
1
StumbleUpon
Views
113
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Recipe Stats
Published July 19, 2011 (1 year ago).
3 people saved this recipe.
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