Striped Bass With Fresh Herbs
2 striped bass fillets, 3/4-1 lb. each
1/2 cup olive oil
Salt and pepper
2 T mixed chopped herbs; we used basil oregano Italian parsley, dill, thyme and chives
A few extra herb sprigs for garnish
Juice of 1/2 a lemon
1/2 t lemon zest
Combine marinade ingredients and marinate fillets in fridge for 30 min.
Use indirect grilling method by separating coals to make a space in the center with no coals under fish (because of thickness of fish, direct grilling would overcook fish on the outside before the inside is cooked). If using gas grill, use med. heat.
Brush excess marinade off of fish and place skin side up on the grill for about 4 min. Don’t touch the fillet, let it firm up and get those nice grill lines.
Carefully flip (I use two spatulas) and grill for another 4-7 min. or until fillet is barely opaque in the center (carefully cut into center of fillet to check without marring appearance then hide slice mark with garnish).
Serve with herb garnish and lemon wedge. Enjoy!