Park Meadows Blog

Ingredients:
1 whole 3 to 4 lb. fish (we prefer striped bass or salmon)
2 lemons
white wine (Sauvignon Blanc works well)
salt
fresh ground pepper

Have your fishmonger scale the fish and remove the head and tail. (Note: you may want to save the head & tail to make fish stock).

Preheat your grill to medium.

Rinse the fish well under cold water. Spread two large pieces of aluminum foil (one stacked on the other so you have a double layer) on a countertop. Open the fish, skin side down, on the foil and squeeze the juice of half a lemon over the flesh. Pour a third of a cup of wine over the fish. Salt and pepper to taste.

Slice one of the lemons in thin slices and arrange a single layer of lemon slices over the flesh of the fish. "Close" the fish and center it on the foil. Add another 1/2 lemon's worth of juice and another 1/3 of a cup of wine.

Fold the foil into a loose envelope around the fish -- be sure to fold over the edges so it's airtight.

Cook on the grill with the lid down until fish is white and flaky -- 20 to 30 minutes. Remove the spine and bones. Enjoy!