Dry Riesling and Grilled Striped Bass with Lemon & Capers
Recipe Date:
June 24, 2019
Serving Size:
4
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 4 tbsps olive oil, divided
- 4 striped bass fillets, can substitute Halibut or Cod
- 2 tbsps fresh lemon juice
- 2 tbsps capers
- 1 tbsp minced fresh Italian parsley
- 2 tbsps minced sun-dried tomatoes
- 1/2 tbsp sugar
- 1/4 tbsp crushed red pepper flakes
- 1/4 tsp kosher salt
- 2 tbsps minced parsley
- 1 tsp lemon zest
- freshly ground pepper
Directions
Whisk together ingredients and rub over fillets on all sides. Cover with plastic wrap and refrigerate until ready to grill. In a small bowl whisk together the sauce ingredients. Set aside at room temperature. Grill the fillets over direct high heat until the fish is just opaque at the center and slightly firm to the touch, 8-10 minutes, turning once. Remove and serve warm with the sauce spooned on top. Serve with your favorite sautéed vegetables and Ravines Dry Riesling.