Grilled Striped Bass Stuffed with Preserved Lemons

by Caryn Broitman

Grilled Striped Bass Stuffed with Preserved Lemons

Jocelyn Filley

Drizzling a freshly caught striped bass with olive oil.

Season cavity of fish with salt and pepper and stuff with preserved lemons and fresh herbs such as thyme, rosemary and parsley. Make 3 to 4-inch diagonal slits in the fish. Brush with extra virgin olive oil mixed with salt and pepper and stuff with more herbs and preserved lemons. Barbecue fish on both sides on a well oiled grill until just done. Depending on thickness of fish, grill 6 to 10 minutes on each side.

Adapted from Fresh Flavors from Israel, Ruth Oliver, Orly Pely-Bronshtein, Shaily Lipa- Angel; Edited by Janna Gur, Inspiration from Meggi Bibi, Meggi and Tuly Catering