Nice simple recipe for bass. Inspired by a fancier recipe in Floyd on Fish.
Ingredients:Bass (sea ...or large mouth)
Garlic
Butter
Fresh ginger (or powder)
Fresh, whole herbs (e.g. parsley/cillantro, bay leaf - we also used rosemary but might better not to.)
Lemon
Making the butter
Chop & press garlic to taste -- we used a lot, about 2/3 of a head.
Peel a thumb size piece of ginger & finely grate (or use powdered ginger).
Mix with butter to produce (we ended up using about a small about twice the volume of a golf ball). Squeeze a section of lemon into the butter & grate the zest in too.
Fish Prep.
Gut & de-scale the bass, leaving the head on. Remove gill rakers.
Slash each side of the fish 5 or 6 times.
Rub the garlic butter inside the body cavity & used whole, raw leaf herbs to hold it in (careful, their flavour really gets into the meat - & it can overpower the garlic & ginger). Rub most of the butter into the slashes on the sides of the fish.
Cooking
Grill for about 15min either size, depending on size of fish. I was aiming to get the fish really bubbling like BBQ'd sardines -- but didn't quite achieve it. I rubbed a little sunflower oil on the skin & squeezed a little more lemon on -- probably unnecessary tho'. That's it.
[We had melon & grapes with vanilla ice cream for dessert. Yum
]
Shelley Rudman was Britain's only medal-winner at the 2006 Winter Olympics.