INGREDIENTS
Marinade
1/2 cup olive oil
Salt and pepper
1 TBSP basil, chopped
1 TBSP oregano, chopped
1 TBSP Italian parsley, chopped
1 TBSP dill, chopped
1 TBSP thyme, chopped
1 TBSP chives, chopped
Juice of 1/2 a lemon
1/2 tsp. lemon zest
2 striped bass fillets
A few extra herb sprigs and lemon wedges for garnish
DIRECTIONS
Combine marinade ingredients and marinate fillets in fridge for 30 minutes.
Use indirect grilling method by separating coals to make a space in the center with no coals under fish.
If using gas grill, use medium heat
Brush excess marinade off of fish and place skin side up on the grill for about 4 minutes.
Don’t touch the fillets. Let them firm up and develop nice grill lines.
Carefully flip the fillets grill for another 4 to 7 minutes or until fillets are barely opaque in the center.
Serve with herb garnish and lemon wedges.
