2 lbs striped bass fillets, skinned and boned
2 Tbs butter, cut into bits
2 lemons juiced
7 Tbs unsalted butter
4 cloves garlic, crushed
¼ cup dijon mustard
2 tsp lemon zest
1. Preheat grill to medium-high heat. Make a “dish” from double layered or heavy-duty foil- just large enough to contain the fillets. Place fish in foil dish and spread butter bits evenly over top of fish. Juice two lemons atop fish, catching seeds through a small sieve.
2. Grill fish until done. Leave grill lid open, or close for quick grilling.
3. While fish is grilling, prepare sauce. Melt butter in saucepan. Add garlic, mustard and lemon zest. Whisk in the pan until blended and continue stirring for about 2 minutes over medium heat.
4. Serve each fillet with a generous dollop of sauce.
Recipe Source: Sauce recipe from: The Black Dog Summer on the Vineyard Cookbook
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“Wonderful, light-tasting recipe. Loved the firm fish and the mustard-lemon flavor.”
-Green Harbor, MA