OLS Week #5 – Grilled Striped Bass with Basil, Garlic Butter Sauce, Grilled Zucchini and Green Beans

It is hard to resist striped bass when it is in season. While fishermen are always willing to part with a few extra bluefish or fluke, the striper is held close in the family freezer. So I purchased mine this week, and it was divine. I made a simple butter garlic basil sauce for it. Melt butter on low and add 3 sliced cloves of garlic. While it is warming in the butter bat go out and get about 10 basil leaves and slice them chiffonade style. The basil should be added at the very last minute before pouring the butter sauce over the fish. Yum. To this week’s plate I added fresh green beans and grilled zucchini.

Striped Bass – Local waters

Basil, garlic, zucchini, green beans - Garden

Also this week I came up with a great solution for all the cucumbers that keep pouring in from the garden. Take a vegetable peeler and run it down the length of the cuke. Throw away the first peel, but thereafter you will have long ribbons of cucumber. I wrapped the ribbons and put them in ice water until just before serving. And in the middle I put a small dish of ranch dressing for dipping.

And here I scored the outside of a cuke with a zester and sliced into thick rounds ont each round I placed a dollop of Pam’s Pesto the Ruby and the Green. She sells at the Farmer’s Market on Wednesday and Saturday.