Rick’s Grilled Striped Bass

The key here is that you have to go catch the fish first… then cook it.

Ingredients

• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
• 3 or 4 sprigs thyme or oregano
• 2 garlic cloves, smashed
• Coarse salt and freshly ground pepper
• 4 fillets striped bass, skin on (about 6 oz each)
• Fresh chives, cut into 3/4 inch lengths, for garnish (optional)
• Lemon wedges, for garnish (optional)

The Method

Head’s Up! – Be sure to marinate the fish no longer than 30 minutes, or the citrus juice can start to "cook" the flesh. The fillets can be served on their own, hot, or at room temperature.

Combine oil, lemon juice, thyme, garlic and 1/8 teaspoon pepper in a large, shallow, non-reactive bowl. Add fish to marinade, and turn to coat; cover with plastic wrap and place in the refrigerator for 30 minutes.

Meanwhile, heat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp, 1 to 2 minutes. Carefully turn fillets, and cook until well browned and cooked through, (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Enjoy with plenty of white wine… Or any wine for that matter!

What to learn more about Rick?

Visit his bio here.