Grilled Stuffed Mississippi Bass
Whether you caught a fresh fish from the river or went to the store to buy it, you won't need a fancy grill to cook it. You only need a few ingredients and a bed of hot coals in an open grill or fire pit. The BBQ Ninja and BBQ Princess show you how.
3 gutted and cleaned Bass, whole
Townsend Jalapeno Greek Seasoning
1 tablespoon miso
3 stalks lemongrass
3 tablespoons butter
1 lemon, sliced (6 slices)
Juice of 1 lemon
Royal Oak Hardwood Lump Charcoal
2 tablespoons lemon juice
2 tablespoons olive oil
1. Prepare grill or smoker to 500° F using Royal Oak Lump charcoal.
2. Using a sharp knife, partially filet the fish. First cut up along the fin to the head, then cut from the stomach down to the tail and open fish meat side up (body should still be intact).
3. Sprinkle bass with Townsend Jalapeno Greek seasoning, then stuff with miso, lemongrass, butter and lemon slices.
4. For herb wash: mix lemon juice and olive oil, using the bushel of Thai basil as a brush.
5. Place stuffed bass directly on hot charcoal for 2 to 3 minutes per side until skin looks crisp and flaky. Brush herb wash on each side of the bass while cooking. Once finished, let rest for 5 minutes and serve.