Grilled Wild Striped Bass with Fresh Herbs and Sparkling Wine
- SERVINGS: 12
Most North Fork locals buy their wild striped bass from the Southold Fish Market. Its owner, Charlie "The Tuna" Manwaring, pulls his daily catch from the Atlantic off the tip of Long Island.
- Twelve 6-ounce (1-inch-thick) wild striped bass or red snapper fillets
- 1 1/2 cups extra-virgin olive oil
- 1 cup sparkling wine
- 2 medium shallots, minced
- 3 tablespoons minced chives
- 2 tablespoons minced flat-leaf parsley
- 1 tablespoon minced thyme
- 1 tablespoon minced lemon zest
- Kosher salt and freshly ground pepper
- Vegetable oil, for the grill
- Lay the fish fillets in a large, shallow glass baking dish. In a medium bowl, combine the olive oil, wine, shallots, chives, parsley, thyme and lemon zest. Pour two-thirds of the marinade over the fish and turn to coat. Cover and refrigerate for 30 minutes.
- Light a grill. Let the fish stand at room temperature for 10 minutes, then season with salt and pepper. Oil the grate. Grill the fish over a medium-hot fire for 4 minutes per side, or until cooked through. Transfer to plates and serve with the remaining reserved marinade.
A light, lemony Chardonnay with little oak won't overwhelm this delicate fish. Look for one from Long Island's North Fork or New Zealand.
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Congratulations to Mei Lin, winner of Top Chef Season 12.