Executive Chef Todd Knoll brings a vibrant and refreshing touch when preparing fish for the grill. Try his quick fish marinade recipe with a crisp glass of Jordan Chardonnay for the ideal summer pairing.

Instructions

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Combine salt, sugar, zest, thyme, coriander, lemongrass and pepper. Liberally dust all surfaces. Place basil leaves, lovage leaves and lemon slices over the fish. Wrap fish tightly in plastic wrap and refrigerate for 15 minutes. Dunk each piece or the filet into ice water to remove the marinade, carefully pat dry. Brush with olive oil and reserve.