3 cups packed mint leaves 1 cup packed flat-leaf parsley leaves 4 large cloves garlic 1/4 cup fresh lemon juice 2 tsp salt 2/3 cup olive oil 12 striped or sea bass fillets, 6 oz. each Salt and pepper to taste
In food processor or bowl, finely chop mint, parsley, garlic, lemon juice and salt. With machine running, pour in oil. Reserve 3/4 cup pesto; spread remaining pesto on both sides of fish. Cover with plastic wrap; refrigerate 2 hours.
Heat grill or broiler. Season fish with salt and pepper; place on grill or
broiler pan. Cook 5" from heat, turning once, 3-4 min. per side until fish begins to flake when tested with a fork. Serve with reserved pesto.Read MoreLess