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Provençal Grilled Striped Bass

Yield Makes 6 servings


  • 1 teaspoon grated lemon rind
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons herbes de Provence
  • 1/2 cup olive oil
  • 6 (6- to 8-ounce) striped bass fillets, skin on
  • 1/2 teaspoon salt
  • Garnishes: lemon wedges, fresh herbs

How to Make It

  1. Combine lemon rind and next 4 ingredients in bottom of a large shallow dish; add fish fillets, turning to coat. Cover and chill 1 hour.

  2. Remove fish from marinade, discarding excess marinade. Grill over medium-high heat (350° to 400°) for 3 minutes; turn carefully, and grill for 2 minutes. Sprinkle fillets with salt before serving. Garnish, if desired.