- 2 five-pound striped bass fillets, skin still on, unscaled vegetable oil or extra virgin olive oil
- salt and pepper to taste
- 2-3 Tbsp herbs to suit—basil, thyme or your favorite, cleaned and minced
- 3 Tbsp Italian flat-leaf parsley, cleaned and minced
- Lemon wedges
Lightly coat the striped bass fillets with vegetable or olive oil. Season with salt and pepper to taste. Place the prepared fillets, skin-side down, on hot grill. Close the cover and grill for 8- 10 minutes. Flesh should be white, flaky and tender. Remove from grill. Cut into serving pieces and garnish with parsley and lemon slices.
By Ken Abrames
Other Striped Bass Recipes: