Striped Bass With Lemon-Basil Marinade And Couscous Salad

Recipe Ingredients

1/4 cup	59ml	Freshly-squeezed lemon juice
1/4 cup	59ml	Olive oil
2 teaspoons	10ml	Crushed fennel seeds
2 teaspoons	10ml	Freshly-cracked black pepper
1/2 teaspoon	2.5ml	Crushed red pepper flakes
2		Garlic cloves - minced
1		Fresh basil leaves - minced
4		Bass or rockfish - (abt 2 lbs ea)
		= (may substitute trout, perch or sole)
		Coarse salt - for seasoning
		Olive oil - for brushing grate
2		Lemons - halved
		Couscous Salad - (see recipe)

Recipe Instructions

In a medium bowl, whisk together the lemon juice, oil, fennel, pepper, red pepper flakes, garlic and basil.

Add the fish, one at a time, and turn to coat each fish, inside and out, with the marinade. Transfer the fish to a shallow baking dish, pour the remaining marinade over the top, cover and refrigerate for 4 hours.

Preheat the grill on medium. Remove the fish from the marinade and pat dry; discard the marinade.

Lightly brush the grill rack with oil. Grill the fish over medium heat for 5 to 6 minutes. Lightly brush the fish with oil. Using long-handled tongs, carefully turn the fish. Grill until cooked through, 5 to 6 minutes.

The fish should flake easily all the way through. If the fish is not done, close the top of the grill and heat for a few more minutes.

To serve, transfer an entire fish to individual plates with lemon. Serve with Couscous Salad.

This recipe yields 4 servings.

Source:
The Washington Post, 06-27-2001

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