Striped Bass With Lemon-Basil Marinade And Couscous Salad

By kiwill

Ingredients

• 1/4 cup freshly-squeezed lemon juice
• 1/4 cup olive oil
• 2 teaspoons crushed fennel seeds
• 2 teaspoons freshly-cracked black pepper
• 1/2 teaspoon crushed red pepper flakes
• 2 garlic cloves -- minced
• 1 bunch fresh basil leaves -- minced
• 4 whole bass or rockfish - (abt 2 lbs ea)
• = (may substitute trout, perch or sole)
• Coarse salt -- for seasoning
• Olive oil -- for brushing grate
• 2 lemons -- halved
• Couscous Salad -- (see recipe)

Details

Servings 4

Preparation

Step 1

In a medium bowl, whisk together the lemon juice, oil, fennel, pepper, red pepper flakes, garlic and basil.

Add the fish, one at a time, and turn to coat each fish, inside and out, with the marinade. Transfer the fish to a shallow baking dish, pour the remaining marinade over the top, cover and refrigerate for 4 hours.

Preheat the grill on medium. Remove the fish from the marinade and pat dry; discard the marinade.

Lightly brush the grill rack with oil. Grill the fish over medium heat for 5 to 6 minutes. Lightly brush the fish with oil. Using long-handled tongs, carefully turn the fish. Grill until cooked through, 5 to 6 minutes.

The fish should flake easily all the way through. If the fish is not done, close the top of the grill and heat for a few more minutes.

To serve, transfer an entire fish to individual plates with lemon. Serve with Couscous Salad.

This recipe yields 4 servings.

Comments: Rockfish are never sold whole at less than 2 pounds each, so if you choose this recipe, which uses whole fish, not fillets, remember that it will provide an ample serving for each diner. The natural combination of lemon and basil imparts a subtle flavor to just about any seafood. I serve this with a simple, Moroccan-inspired Couscous Salad.