Striped Bass
1, 3-4lb. whole striped bass, cleaned
1 tbsp. dried tarragon leaves
Salt and fresh ground black pepper to taste
1 cup celery leaves
1 lemon, cut into thick slices
Olive oil
Fresh lemon slices
Chopped flat-leaf parsley

Prepare a barbecue grill.

Rinse the bass with cold water and pat dry. Season the cavity of the fish with the dried tarragon and salt and black pepper.

Stuff the cavity of the fish with the celery leaves and lemon slices.

Using cotton string, tie the fish so that the cavity is closed and so that the celery leaves and lemon slices won’t fall out during grilling.

Rub the fish with some olive oil.

Push the hot coals to one side of the barbecue.

Place the whole striped bass on the barbecue grill on the side away from the coals. Place the lid over the barbecue with the vents open. Let the bass grill for about 8-10 minutes and then turn the fish and grill on the other side for another 8-10 minutes or until the fish is firm when pressed.

Remove the striped bass from the barbecue and let place it on a serving platter. Remove the string and discard the lemon slices and celery leaves.

Pour some of the Lemon Buerre Blanc over the top of the fish. Garnish the fish with fresh lemon slices and chopped parsley.

Lemon Buerre Blanc
1/2 cup dry white wine
2 tbsp. chopped green onions
3 tablespoons lemon juice
2 teaspoons minced garlic
1 tablespoon minced shallots
10 tablespoons unsalted butter, cut into chunks
Salt and white pepper to taste
1 tablespoon chopped fresh parsley

Heat a saucepan over medium-high heat.

Add the wine, green onions, lemon juice, garlic, and shallots. Cook the mixture for 8 to 10 minutes or until the liquid is reduced by at least half.

Reduce the heat to low and whisk in 6 tablespoons of the butter.

Remove the saucepan from the heat and whisk in the remaining 4 tablespoons of the butter. Continue whisking the sauce until it is silky and smooth. Season the sauce with salt and white pepper to taste.

Pour the sauce through a fine mesh strainer to strain out all of the solids.

Stir in the parsley while the sauce is still warm and serve immediately with the Grilled Striped Bass and Asparagus.