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Ingredients
| striped bass: 1 lb |
| olive oil: 2 tsp |
| Italian parsley: 2 tsp |
| fresh basil (chopped): 1 tsp |
| fresh rosemary: 1 tsp (& lemon peel) |
Grilled bass with lemon and herbs
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. Thaw fish, if frozen. Rinse; pat dry with paper towels. Cut in 4 serving-size pieces. Brush with oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Measure thickness of fish.
2. For charcoal grill, place fish on greased rack of uncovered grill directly over medium coals. Grill 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with fork; carefully turn once halfway through grilling. (For gas grill, preheat. Reduce heat to medium. Place fish on greased grill rack over heat; cover. Grill as above.)
3. In bowl combine parsley, basil, lemon peel, and rosemary. Sprinkle on fish. Makes 4 servings.