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Herb and Vegetable Stuffed Striped Bass


  • 2 medium leeks, white & green parts only

  • 1 medium zucchini

  • 1 stalk celery

  • 1 red bell pepper

  • 3 Tbsp white wine

  • 3 Tbsp extra virgin olive oil

  • salt & pepper

  • 6 whole, cleaned striped bass (about 12 oz each), or other small whole fish

  • 1 lemon, sliced thinly

  • 12 stems fresh thyme

  • 12 basil leaves

  • butcher’s twine


  • 1.

    Julienne leeks, zucchini, celery and red pepper (cut into thin strips). Toss together with wine and olive oil and season lightly.

  • 2.

    Preheat grill to medium-high and place on a fish rack to heat (or make sure grill is very clean). Rinse striped bass and fill cavity with julienne vegetables. Place a few lemon slices inside each and 2 sprigs of thyme and 2 basil leaves. Tie each fish at the center (or in 2 places if needed) to keep vegetables in. Brush outside of fish with any remaining oil/wine from the bowl and season lightly. Place fish on heated grill rack and grill without moving for about 8 minutes. Turn fish over and cook, without moving for another 8 minutes, or until fish has cooked through. Remove twine and serve.

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