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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 (3/4-inch-thick) striped bass steaks (about 2 pounds) |
1/2 cup butter or margarine, melted |
1/3 cup sherry |
1/3 cup lemon juice |
3 tablespoons soy sauce |
2 tablespoons dried dill weed, crushed |
1 clove garlic, minced |
1 teaspoon salt |
2 tablespoons butter, melted |
fresh parsley sprigs |
lemon slices |
Directions:
1. Rinse steaks thoroughly in cold water; pat dry, and place in a 13- x 9- x 2-inch baking dish.
2. Combine 1/2 cup butter, sherry, lemon juice, soy sauce, dill weed, garlic, and salt in a small bowl; stir well, and pour over steaks. Cover; marinate at room temperature 30 minutes, turning steaks once.
3. Remove steaks from marinade; reserve marinade. Grill steaks 4 inches from hot coals 10 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
4. Transfer steaks to a warm serving platter, and pour 2 tablespoons melted butter over fish. Garnish with parsley and lemon.
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