My recipe for grilling this seasonal fish is quite simple. In a small jar, mix olive oil, finely minced shallots, the zest and juice of one lemon or lime, salt, black pepper, and a few minced summer herbs – marjoram or thyme work well. Shake the mixture vigorously. Brush the bass generously with the olive oil mixture and set aside for fifteen minutes while you heat the grill.
Preparation
I then cut a variety of summer herbs from my garden, lay them on the grill pan, place the fillet skin side down on top of the herbs, and grill. To test for doneness, insert a fork and twist at the thickest point; it should flake. Alternatively, use a thermometer, which should read 140 to 145 degrees F.
