June 7th: Grilled Hybrid Striped Bass with Wine Sauce
2 lbs. hybrid striped bass fillets
1 cup dry vermouth
3/4 cup vegetable oil
1/3 cup fresh lemon juice
1 clove garlic, pressed
1 tablespoon chopped chives
1 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon freshly ground pepper
1/8 teaspoon sage
1/8 teaspoon Tabasco sauce
In small bowl combine vermouth, oil, lemon juice, garlic, chives, salt, marjoram, pepper, thyme, sage and Tabasco. Reserve 1/2 cup sauce for basting. Place fillets in shallow dish and pour remaining sauce over them. Marinate in refrigerator for 30 minutes.
Grill fish over hot coals, basting occasionally until done, about 8 to 10 minutes. The marinade can be reduced and finished with a knob of butter for a nice serving sauce, if desire. Serves 6 to 8
1 cup dry vermouth
3/4 cup vegetable oil
1/3 cup fresh lemon juice
1 clove garlic, pressed
1 tablespoon chopped chives
1 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon freshly ground pepper
1/8 teaspoon sage
1/8 teaspoon Tabasco sauce
In small bowl combine vermouth, oil, lemon juice, garlic, chives, salt, marjoram, pepper, thyme, sage and Tabasco. Reserve 1/2 cup sauce for basting. Place fillets in shallow dish and pour remaining sauce over them. Marinate in refrigerator for 30 minutes.
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