If you're heading to Governor's Ball, Bonnaroo, or one of the other exceptional opportunities to day-drink and dance like no one is watching...odds are pretty good you'll hear one of the bands utter the words that they're "Here to kick ass and take names"! Or maybe that's just our recollection...since the last time we saw a band live may have been when the White Stripes were still a duo before Jack White brought the fire back to Detroit with Third Man Pressing. Seriously, so cool. #kickinbass
Recipe by chef Ty Hatfield
8-10 pound whole striped bass
7-10 fresh bay leaves
1 lemon, sliced in 1/4 inch slices
Rinse fish and dry completely, making sure to remove any remaining scales. Place bay leaves and lemons in the cavity of the fish. Using butcher's string, tie the fish's body every 3 inches to keep the cavity closed and improve the integrity of the fish after it has cooked. Rub the fish with olive oil and season liberally with salt and pepper.
Place on a very hot and clean grill, and leave the fish to grill for 10-12 minutes. Carefully flip the fish to the other side to finish cooking. (Hint: if the fish is sticking to the grill, let it continue cooking until the skin releases).
Serve whole with additional lemon wedges and olive oil. Chimichurri also goes well with this dish. And so does a crisp white wine from Lenz Winery.