Since this is National Bourbon Month (September) here’s one of my favorites.

By Les Kincaid

LEMONY BOURBON BASTED GRILLED SEA BASS

Marinade:

1/2 cup Bourbon Whiskey

1/4 cup soy sauce

3/4 cup fresh lemon juice

1/3 cup honey

1/3 cup olive oil (plus additional for brushing grill and fish)

2 teaspoons garlic, minced

1/4 cup chives, chopped

2 tablespoons chopped fresh lemon thyme or thyme (plus additional for garnish)

1 tablespoon chopped fresh rosemary

Fish:

6 (6-ounce) sea bass fillets

Kosher salt and freshly ground black pepper to taste

Optional garnish:

Lemon slices and chives

Whisk together marinade ingredients. Remove and reserve 1/2 cup for basting; pour remaining into a 13 x 9 x 2 inch glass baking dish. Add fish fillets, turning to coat. Refrigerate 30 minutes to 1 hour. Remove fish from pan; discard marinade. Pat fish dry with paper towels; lightly rub with oil; season with salt and pepper. Grill fish over hot coals, 3 to 4 minutes per side, basting frequently with reserved marinade.

Serve garnished with lemon slices and chives.

Yield: 6 servings