Grilled Striped Bass Stuffed with Preserved Lemons
by Caryn Broitman
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.