Grilled Striped Bass with Nono Moma Morgru Sauce
Recipe courtesy Louie Linquata
- 1 pound wild striped bass fillets
- 4 large fresh chopped tomatoes or 16 ounces whole peeled canned tomatoes
- 1 bunch chopped mint leaves
- 1 head garlic, cloves removed, chopped
- 1 cup olive oil
- Salt and pepper, to taste
In bowl mix all ingredients together. Let sit in bowl at room temperature for an hour.
Grill one side of fish and then flip fish and then apply sauce on top of fish and let
it cook until fish is cooked thoroughly.
