• Marinade
• 1/2 cup Jim Beam(r) Kentucky Straight Bourbon Whiskey
• 1/4 cup soy sauce
• 3/4 cup fresh lemon juice
• 1/3 cup honey
• 1/3 cup olive oil (plus additional for brushing grill and fish)
• 2 teaspoons minced garlic
• 1/4 cup chopped chives
• 2 tablespoons chopped fresh lemon thyme or thyme (plus additional for garnish)
• 1 tablespoon chopped fresh rosemary

Fish

• 6 (6-oz.) sea bass fillets
• Salt and freshly ground black pepper

Optional garnish

• Lemon slices and chives

Directions:

Whisk together marinade ingredients. Remove and reserve 1/2 cup for basting; pour remaining into a 13x9x2 inch glass baking dish. Add fish fillets, turning to coat. Refrigerate 30 minutes to 1 hour. Remove fish from pan; discard marinade. Pat fish dry with paper towels; lightly rub with oil. Season with salt and pepper. Grill fish over hot coals, 3 to 4 minutes per side, basting frequently with reserved marinade. Serve garnished with lemon slices and chives.