Grilled Sea Bass
Two 3 to 4 pound bass cleaned with head remaining for presentation only (have head removed if preferred, but fish is more moist when cooked with head on)
Lemon zest
Salt and Pepper
Vegetable oil
Rinse fish and coat with vegetable oil, salt and pepper, inside and out. Place on hot grill and roast for 10 minutes to the inch of thickness, turn once.
Remove from heat and keep warm until serving.
Garnish with salsa, orange wedges and orange zest