There’s something pretty special about being able to catch your own dinner. Fish is something that I didn’t love as a kid but forced myself to like as I got older, not only for the health benefits, but also because my husband catches a lot of fish in the summer, so we have the freezer stocked! Today, we took the two youngest kids out to go bass fishing and they got to catch, (help) filet their fish, and enjoy eating the fruits of their labor.
My mother-in-law introduced me to this striped bass recipe years ago and to this day, it’s my absolute all-time favorite way to eat fish.
Adapted from the William Sonoma “Fish” Cookbook
SERVING SIZE
- Serves 4
INGREDIENTS:
-
1/4 cup balsamic vinegar
- 1/2 cup dijon mustard
-
3/4 cup olive oil + 2 tbsp olive oil
- salt and pepper
- 8 cloves garlic, minced
- 1 1/2 lb striped bass fillets
- 4 leeks, white and tender green parts only
DIRECTIONS
- To make the vinaigrette, whisk together vinegar and mustard in a small bowl. Gradually whisk in olive oil to blend and add salt and pepper to taste. Set aside.
- Make a mixture of salt and garlic and rub on fish. Set aside.
- Turn on grill.
- Bring large saucepan of water to boil, cook the leeks until just tender ~10 minutes. Drain leeks and set aside.
- Brush fish and leeks with olive oil then place on grill (we used a fish basket, but you don’t have to) for 2-3 per side (or 5 minutes if you have a thick filet). Turn and cook on the other side for 2-5 minutes until fish and leeks are browned and fish is opaque on the inside.
- To serve, pour the vinaigrette on top of fish and place leeks on top.
