Grilled Wild Striped Bass with Fresh Herbs and Sparkling Wine

12, 6-ounce, 1-inch-thick wild striped bass or red snapper fillets
1 1/2 cups extra-virgin olive oil
1 cup sparkling wine
2 medium shallots, minced
3 tablespoons minced chives
2 tablespoons minced flat-leaf parsley
1 tablespoon minced thyme
1 tablespoon minced lemon zest
kosher salt and freshly ground pepper
vegetable oil, for the grill

Lay the fish fillets in a large, shallow glass baking dish. In a medium
bowl, combine the olive oil, wine, shallots, chives, parsley, thyme and
lemon zest. Pour two-thirds of the marinade over the fish and turn to
coat. Cover and refrigerate for 30 minutes.
Light a grill. Let the fish stand at room temperature for 10 minutes, then
season with salt and pepper. Oil the grate. Grill the fish over a
medium-hot fire for 4 minutes per side, or until cooked through. Transfer
to plates and serve with the remaining reserved marinade.
Makes 12 servings.

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