This marinade is fabulous for sea bass, but if you can't find sea bass, you can also use the marinade on halibut, mahi-mahi, or swordfish.
Grilled Sea Bass with Lemon and Capers
6 pieces sea bass, halibut, or swordfish, thawed if frozen
1/3 cup fresh lemon juice
1/2 cup olive oil
1-2 tsp. lemon zest (grated lemon peel)
1 tsp. Dijon mustard
3 T. small capers, rinsed
1 T. fresh garlic puree or garlic powder
2 T. dried shallots (or use dried onions or chopped fresh shallots)
1 T. dried parsley
1 tsp. fresh ground black pepper
1-2 lemons sliced, for serving (optional)
Mix marinade ingredients together. Put fish in single layer in ziploc bag, pour marinade over and marinate 2-3 hours in refrigerator. (Don't increase the marinating time much more than this or the lemon juice will start to "cook" the fish.)
To cook, oil grill grates with olive oil, then preheat grill to medium high. Grill fish until firm to the touch and slightly browned, about 4-5 minutes per side. Serve fish with sliced lemons.