Grilled Striped Bass

• 6 (3/4-inch-thick) striped bass steaks (about 2 pounds)
• 1/2 cup butter or margarine, melted
• 1/3 cup sherry
• 1/3 cup lemon juice
• 3 tablespoons soy sauce
• 2 tablespoons dried dill weed, crushed
• 1 clove garlic, minced
• 1 teaspoon salt
• 2 tablespoons butter, melted
• Fresh parsley sprigs
• Lemon slices

1. Rinse steaks thoroughly in cold water; pat dry, and place in a 13- x 9- x 2-inch baking dish.
2. Combine 1/2 cup butter, sherry, lemon juice, soy sauce, dill weed, garlic, and salt in a small bowl; stir well, and pour over steaks. Cover; marinate at room temperature 30 minutes, turning steaks once.
3. Remove steaks from marinade; reserve marinade. Grill steaks 4 inches from hot coals 10 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
4. Transfer steaks to a warm serving platter, and pour 2 tablespoons melted butter over fish. Garnish with parsley and lemon.

bass, butter, sherry, lemon juice, soy sauce, dill, clove garlic, salt, butter, parsley sprigs, lemon slices

Taken from www.myrecipes.com/recipe/grilled-striped-bass (may not work)