Laura’s Marinated Striped Bass

Recipe

• 1 ½ pounds striped bass fillets, skinless, cut into serving-size pieces
• ¼ cup fresh parsley
• ¼ cup sherry
• 1 ½ tablespoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 teaspoons salt
• 2 tablespoons fresh rosemary
• ½ teaspoon sugar
• ½ teaspoon freshly ground black pepper
• 6 cloves garlic, rough chopped
• 3 tablespoons chopped shallots
• 1 cup olive oil

Add parsley, sherry, mustard, lemon juice, salt, rosemary, sugar, pepper, garlic and shallots to a food processor and blend finely while slowly adding olive oil. Blend until marinade emulsifies.

Place striped bass fillets into a plastic bag and add the marinade. Gentle shake to coat fillets. Refrigerator for 1 to 2 hours, turning the bag over halfway through.

Pre-heat grill to medium-high.

Place fish on the grill and cook for about 5 minutes, basting occasionally. Flip over and repeat, cooking until done.

Contributed by Eric Herbst, Coastal Aquaculture Specialist, North Carolina Sea Grant