From Allan Harding Cookin in Brooklyn
Grilled Striped Bass
Corn unpeeled, soaked in salt water
Extra-virgin olive oil
Cut your bass fillets into individual portions. Pour the olive oil and lemon juice into a bowl. Add some lemon thyme, along with the jalape?o sauce, and mix. Place the fish in the bowl and thoroughly coat. Allow it to sit in the mixture before you begin grilling.
For the corn, place them (husk included) on the grill. To season the grill and to prevent stickiness, rub some olive oil on the grill with a paper towel.
Now, place the fish on the grill, organizing the larger pieces on the hottest parts of the grill. Cook it about 80 percent on the skin-side of the fish. Flip carefully, making sure that the skin stays on the fish and that each side gets a new, clean spot on the grill. When finished, drizzle the remaining marinade over the fish and corn.
10 minutes skin side 6 minutes other side. mmmm!!!