Striped Bass Grilled

Ingredients:

6 (1/2.” thick) striped bass or
1/3 cup lemon juice other fresh ftsh steaks or
1 clo, c minced garlic fillets (about
2 lbs.)
3 Tbsp. soy sauce
1⁄2 cup butter or margarine
3 Tbsp. dill weed melted
1 tsp. salt
1/3 cup sherry
2 Tbsp. butter melted

Instructions:

Rinse fish thoroughly in cold water. pat dry, and place in large shallow container. Baste with one of the Sauces below, or: Combine 1/2 cup melte. d butter and next 6 ingredients, stirring well; pour over fish. Cover and refrigerate 30 minutes. turning fish once. Remove fish from marinade, reserving marinade. Grill over hot coals 10 minutes per side or until fish flakes easily. Baste frequently with marinade. Transfer to serving platter, and pour 2 T. melted butter evenly over fish. Yields 6 servings.

Notes:

These are some of the best bass around at LBJ Lake where we live. Grilled this fish is ex. cellent because it is larger than most and marinates very well. niour JU1ANDINE 4 trout, cleaned and wiped dry 2 Tbsp. lemon juice 1 cup unsalted almonds, skins 1/2 to 3/-1cup all-purpose flour removed 1/2 tsp. salt 1/-1pound butter 1/-1cup olive oil or vegetable oil Before cooking the trout, chop the almonds coarsely. In skille saute the almonds over low heat in 1/3 of the butter until they are golden Stir frequently. Add the lemon juice to the almonds as they begin to tum brown. Drain the almonds from the pan and set aside. Combine the flour and salt and rub on trout. Heat the remaining butter and oil tilJ it froths; poach the trout about 5 minutes per side. Shake the skillet occasionally to keep the fish from sticking. When the fish are done, pour the almonds over them and stir just long enough for chem to reheat. Serve at once. Tbsp. is great served with a rice dish of your choosing and Pecan Broccoli or Asparagus with Mustard Sauce. A light Rhine or lloselle wine goes well with this di!, h. TROUT AltIAlVDThT_E nlv

Servings Yield:

Yields 6 servings