Please turn off your ad blocker to properly view this site. Thank you!
Donate
✉
▹
🔎
JOIN
Protecting Our Food, Farms & Environment
toggle menu
About Us
About Us
Victories
Ways to Give
Testimonials
Cy Pres Awards
Staff
Board of Directors
Financials
Jobs
Privacy Policy
Contact Us
Our Work
Campaigns
COVID-19
Genetic Engineering
GE Foods
GE Food Labeling
GE Fish
GE Animals
GE Insects
GE Trees
Pesticides
Pollinator Protection
Extinction Crisis
Food & Climate
Water
Soil
Seeds
Hemp CBD Products
Animal Factories
Organic & Beyond
Animal Cloning
Aquaculture
Food Safety
Food Safety
Food Irradiation
rbGH
Mad Cow Disease
Sewage Sludge
Nanotechnology
California
Pacific Northwest
Hawai'i CFS
Take Action
Media
Press Releases
Blog
The Hero's Journey Podcast
Video
News
Resources
COVID-19
Healthy Home
Fact Sheets
Reports
Legal Actions
Policy Comments
Testimony
About Us
Victories
Ways to Give
Matching Gift
Testimonials
Cy Pres Awards
Staff
Board of Directors
Financials
Jobs
Privacy Policy
Contact Us
Our Work
Campaigns
COVID-19
Genetic Engineering
GE Foods
GE Food Labeling
GE Fish
GE Animals
GE Insects
GE Trees
Pesticides
Pollinator Protection
Extinction Crisis
Food & Climate
Water
Soil
Seeds
Hemp CBD Products
Animal Factories
Organic & Beyond
Animal Cloning
Aquaculture
Food Safety
Food Safety
Food Irradiation
rbGH
Mad Cow Disease
Sewage Sludge
Nanotechnology
Campaigns
California
Pacific Northwest
Hawai'i CFS
Take Action
Media
Press Releases
Blog
The Hero's Journey Podcast
Video
News
Resources
COVID-19
Healthy Home
Fact Sheets
Reports
Legal Actions
Policy Comments
Testimony
Healthy Home
Healthy Home
Join the Food Movement!
Help us grow the food movement and reclaim our food.

Best Sustainable Summer Seafood Recipe: Grilled Striped Bass

July 11th, 2014
Center for Food Safety

Total time: 45 minutes
Servings: 4

INGREDIENTS

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • Few sprigs thyme or marjoram
  • 2 smashed garlic cloves
  • Pinch of freshly ground pepper
  • 4 fillets wild striped bass with skin on, about 6 oz. each (wild-caught using hook and line method)
  • Coarse sea salt
  • Fresh chopped chives
  • Lemon wedges

DIRECTIONS

Combine oil, juice, herbs, garlic, and pepper in a large shallow bowl. Add fish to marinate and coat; cover with plastic wrap, and refrigerate for 30 minutes.

Heat a grill over medium-high heat. Place bass on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fish, and cook until well browned and cooked through, 5 to 6 minutes. Garnish with chives and lemon wedges and serve hot.

Home
About Us
Contact Us
Campaigns
Take Action
Resources
Site By LK
© Center for Food Safety 2024.

 

Center for Food Safety is a tax-exempt 501(c)3 organization. All donations to CFS are tax-deductible, Federal Tax ID (EIN) #52-2165893.

ALL RIGHTS RESERVED. This material is protected under International and Federal Copyright Laws and Treaties. Any unauthorized reprint or use of this material is prohibited. No text may be reproduced or transmitted in any form or by any means without express written permission or proper citation. Please credit any and all use of our work product to: Center for Food Safety, www.centerforfoodsafety.org.