- 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.