An easy recipe with a little zest!
Prep Time: 10 min
Cook Time: 6 min
Serving Size: 4
- 1 lb. fresh or frozen striped bass fillets
- 2 tsp. olive oil
- 2 Tbsp. Italian parsley
- 1 Tbsp. basil and/or chives
- 2 tsp. finely shredded lemon peel
- 1 tsp. rosemary
- 1/4 tsp. salt
- 1/8 tsp. black pepper
Thaw fish, if frozen. Rinse and pat dry with paper towels. Cut in 4 serving-size pieces.
Brush with oil and sprinkle with 1/4 tsp. salt and 1/8 tsp. black pepper. Measure thickness of fish.
For gas grill, place fish on greased grill rack over medium heat and cover.
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.
In bowl combine parsley, basil, lemon peel, and rosemary. Sprinkle on fish.