INGREDIENTS
1/4 cup plus 2 TBSP. plain Greek yogurt
2 TBSP. sour cream
1 TBSP. chopped parsley
2 tsp. chopped fresh mint
1/4 tsp. salt
1/4 tsp. pepper
Pinch of red pepper
4 striped bass fillets
2 tsp. vegetable oil
DIRECTIONS
In a small bowl, combine the yogurt, sour cream, parsley, mint, salt, 1/8 tsp. black pepper and red pepper.
Coat a grill rack with cooking spray.
Preheat the grill.
Brush the fish with the oil, and season with the rest of the black pepper.
Place the bass on the rack and cook until golden, 5 to 6 minutes.
Turn and cook another 3 to 4 minutes.
Serve topped with the mint-parsley yogurt.
Serves 4.
