Grilled Striped Bass
¼ cup extra virgin olive oil
3 tablespoons lemon juice
a few springs of thyme OR oregano
2 garlic cloves, smashed
1/8 teaspoon ground black pepper
4 fillets striped bass, skin on (about 6-8 ounces each)
Fresh chives, cut into ¾” lengths for garnish (optional)
Lemon wedges, for garnish (optional)
Combine oil, lemon juice, thyme OR oregano, garlic and black pepper in a large shallow bowl. Add fish to marinade, turn to coat; cover with plastic wrap and refrigerate 30 minutes.
Lightly oil grill grates to prevent sticking.
Preheat grill to medium-high heat.
Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp.
Carefully turn fillets, cook until well browned and cooked through (center will be opaque), 5 to 6 minutes.
Garnish with chives and lemon wedges (optional).
Serve hot or at room temperature.
From prep to table including marinade time 1 hour+