Summer Trends 2007

Serves 12

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.