Bass Barbecued In Corn Husks
|Fresh ears of corn||4|
|Sea bass/2 striped bass, 1 1/2 pounds each||4 Pound, pan dressed, with head and tail left on (1 Whole)|
|Fresh lemon juice||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Olive oil||2 Tablespoon|
|Lemons||2 Large, unpeeled, cut into wedges (For Garnish)|
1. Preheat the grill and place the rack 8 inches from the coals. Remove the husks from the corn, soak them for 5 minutes in cold water, and drain. Discard the silks.
2. Sprinkle the cavity of the bass with the lemon juice, salt, and pepper, then brush the outside with the oil. On a piece of heavy-duty foil large enough to enclose the fish, arrange some of the corn husks. Place the fish in the center, cover with more husks, and seal the packet tightly.
3. Place the packet on the grill over medium hot coals for 20 minutes or until the fish flakes when tested with a fork. Meanwhile, in a large saucepan, steam the corn in a small amount of boiling water over high heat for 5 to 7 minutes or until tender. Unwrap the fish, transfer to a warm platter, surround with the corn, and garnish with the lemon wedges. Serve with Warm Spinach-Bacon Salad.