Grilled Striped Bass with Lemon and Fennel

Grilled Striped Bass with Lemon and Fennel
Photo by Wyatt Counts


  • ¼ cup olive oil
  • 2 garlic cloves
  • Coarse salt
  • 5 1/8-inch-thick lemon slices
  • 2 1 1/2-pound whole striped bass
  • 2 tablespoons fresh lemon juice
  • ½ cup fresh fennel fronds

Prepare barbecue (medium-high heat). Whisk first 3 ingredients in medium bowl. Season with salt and pepper. Set aside. Make three 1/2-inch-deep diagonal slits in skin on each side of fish. Brush fish generously inside and out with garlic oil. Sprinkle fish inside and out with coarse salt. Stuff s...

View full recipe at Epicurious


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