6 (6-ounce) striped bass fillets or other firm white fish
Instructions
In a medium bowl, blend together egg yolk, lemon juice, pepper and salt. Slowly add both oils, whisking constantly as sauce thickens. Stir in leeks and garlic, cover and refrigerate.
Heat grill at medium-low. Brush fillets with chilled sauce, coating well. Place fillets, skin-sides down on grill, cook 6 minutes. Turn fillets and grill until fillets are cooked thru, 2 to 3 minutes more.
Serving
Suggestions
Spoon Corn and Cherry-Tomato Salsa onto center of plate and top with fillets.
Originally Submitted
1/8/2011
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