Striped Bass With Lemon-Basil Marinade And Couscous Salad

By á-170456

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.