Grilled Whole Striped Bass

Marco Borghese, Castello di Borghese Winery, Cutchogue

Long Island’s fishing culture makes grilled striped bass a no-brainer for the late summer months. Stuffed and simply seasoned, this recipe from Marco Borghese of Castello di Borghese Winery in Cutchogue lets the fresh, distinctively sweet flavors of striped bass sing. –Susan Kostzrewa

Wine Recommendations: With its mild, sweet flavor and moderately fat flesh, striped bass calls for a white wine with freshness as well as a fuller body, such as the Onabay Vineyards 2007 Chardonnay or the Pindar 2008 Viognier.

  • 1 whole, cleaned striped bass (3 pounds)
  • Salt and pepper to season
  • 10 sprigs thyme
  • 10 sprigs parsley
  • 1 lemon, sliced
  • ¼ cup extra virgin olive oil, divided

Preheat grill to medium-hot. Salt and pepper fish inside and out. Stuff fish cavity with fresh thyme, parsley and lemon slices. Brush fish with half of olive oil. Place fish on aluminum foil on grill. Grill 8-10 minutes each side. Drizzle remaining oil over fish prior to serving.

Published on July 8, 2010
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