2 lb. striped sea bass, whole, bone in, fins removed and cavity cleaned
1-tablespoon olive oil
1 small onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 pieces bacon, chopped or crumbled
Sauté the onion, celery, rosemary and garlic in oil until tender. Add in the bacon and then stuff the fish cavity with the mixture. Keeping the fish whole and intact, grill the fish for 10 minutes per side. Fish should slide right off the bone.