Ingredients Jump to Instructions ↓

  1. 1 large egg yolk

  2. 1 tablespoon(s) lemon juice

  3. 1/4 teaspoon(s) ground black pepper

  4. 1/4 teaspoon(s) salt

  5. 1/2 cup(s) olive oil

  6. 1/2 cup(s) sunflower or vegetable oil

  7. 1/4 cup(s) thinly sliced leeks

  8. 3 clove(s) garlic , finely chopped 6 (6-ounce) fillets striped bass or other firm white-fleshed fish

  9. Corn and Cherry-Tomato Salsa

  10. Lime wedges

  11. Fresh thyme sprigs

Instructions Jump to Ingredients ↑

  1. In a medium bowl, blend together egg yolk, lemon juice, pepper, and salt. Slowly add both oils, whisking constantly as sauce thickens. Stir in the leeks and garlic. Cover and refrigerate.

  2. Heat coals in grill to medium low. Place rack 4 inches above heat source. Brush fillets with chilled sauce, coating well. Place fillets, skin-sides down, on rack. Cook 6 minutes. Turn fillets and grill until fillets are cooked through, 2 to 3 minutes more.

  3. To serve, spoon Corn and Cherry-Tomato Salsa into centers of six plates. Top with fillets; garnish with lime wedges and thyme, if desired.


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