Recipe courtesy of Louie Linquata

Grilled Striped Bass with Nono Moma Morgru Sauce

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  • Yield: 4 servings
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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


  1. 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.