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Grilled Stripped Bass Fillets With Roasted Garlic Cream

2 pounds boneless striped bass (skin intact)
2 tablespoons Dijon mustard
1/2 cup roasted garlic cream (see recipe)
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil (for sprinkling)

Light a charcoal grill. Divide the fish into 4 even-sized pieces. Set them in a large dish.

In a bowl, combine the mustard, garlic cream, thyme, salt, and pepper. Rub the mixture on the fish, then drizzle with oil.

When the coals turn gray, brush the grill lightly with oil. Place the fish, skin side down, on the grill. Cover the grill and open the vents. Cook the fish for 5 minutes. Remove the cover and move the fish to release it from the grill rack. If the fish does not flake easily, cook it for another 3 to 5 minutes or until it is cooked through.

Serves 4

By Sheryl Julian and Julie Riven

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