Grilled Striped Bass with Corn Succotash - Andrew Zimmern
Grilled Striped Bass topped with herb-packed butter, served with smoky corn succotash. Perfect summer meal from Andrew Zimmern's Wild Game Kitchen.
Ingredients
- Two 6-to-8-ounce portions striped bass filet, skin removed
- Neutral oil
- Salt
- Pepper
- Corn succotash (recipe below)
- Grill butter (recipe below)
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