Grilled Striped Bass* Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced fennel and minced garlic, and sauté until softened, about 5 minutes. Add the cherry tomatoes and cook for another 3 minutes. Pour in the vegetable broth and bring to a simmer. Add the diced zucchini and yellow squash, and let cook for about 10 minutes. Season with salt and pepper to taste. Remove from heat and stir in half of the chopped parsley and chives.

2. 2

   Grill the Bass

   Preheat the grill to medium-high heat. Brush the striped bass fillets with the remaining olive oil and season with salt and pepper. Place the fillets on the grill and cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork.

3. 3

   Grill the Baguette

   While the fish is grilling, place the sliced baguette on the grill. Grill for about 2-3 minutes on each side until toasted.

4. 4

   Serve

   To serve, ladle the fennel tomato broth into bowls, place a grilled striped bass fillet on top, and garnish with the remaining parsley and chives. Serve with grilled baguette slices and a lemon wedge on the side.