Recipe courtesy of Louie Linquata
4 servings


  • 1 pound wild striped bass fillets
  • 4 large fresh chopped tomatoes or 16 ounces whole peeled canned tomatoes
  • 1 bunch chopped mint leaves
  • 1 head garlic, cloves removed, chopped
  • 1 cup olive oil
  • Salt and pepper, to taste


In bowl mix all ingredients together. Let sit in bowl at room temperature for an hour. Grill one side of fish and then flip fish and then apply sauce on top of fish and let it cook until fish is cooked thoroughly.

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