Ingredients:
4 6-8 oz Hybrid Striped Bass Fillets
4 large pieces of aluminum foil
4 tbsp olive oil
4 garlic cloves, minced
¼ cup red wine
½ cup creamy Italian dressing
1 cup onion & garlic seasoned croutons
4 Tbsp fresh Parmesan cheese
parsley
sea salt
pepper

Directions:
1. Pour 1 Tbsp olive oil and place 1 fillet onto each piece of aluminum foil.
2. Spread 2 Tbsp of dressing on top of each fillet. Sprinkle with minced garlic and pour a little red wine over fillet.
3. In a plastic bag crush the croutons and coat tops of fillets (note: if you don’t have any croutons on your “boat” you can use Cheese-Its which look pretty cool). Sprinkle with 1 tsp parmesan cheese and parsley.
4. Seal each fillet inside foil, wrapping tightly. Poke a few holes in foil for ventilation.
5. Cook over hot grill for 5 minutes, turn foil over and cook another 5 minutes or bake at 450°F for 13-15 minutes.

Notes:
(Note from Bruce – this recipe is what we call “The Boat Recipe.” It’s never exactly the same – it depends on what’s in the boat when we’re cooking)