Celebrity chef Frank Tramontano currently featured with Giada DeLaurentiis on the Food Network’s popular “Behind the Bash” series offers up some top chef’s secret tips to make you the King of the Grill. The Grand Diplome graduate of Paris’ famed La Varrenne Culinary School is a whiz whether it’s haute French or down-home B-B-Q. The native Long Islander who has run top restaurants from The Hamptons to New York to Palm Beach has the following suggestions for those who venture to crank up the grill this weekend. Frank will be a regular on Times Square Gossip, live from the star studded Hamptons.

Chef Frank Tramontano

Now that the season for striped bass is in full swing, fishermen in The Hamptons – both commercial and sports – are taking advantage to snare their quota for some great grilling. You might want to take advantage of this tasty flaky and relatively firm textured fish that has a mild but distinctive flavor that is highly prized. Grilled and served whole, it makes a wonderful summer dinner. I like to score the whole fish, marinate it in a rich blend of herbs, olive oil and liquid Hickory smoke and toss the whole thing on the grill.

Start with one whole striped bass approximately.

The Marinade;

1 Whole Lemon Cut Up

3 tbsp Whole Black Peppercorns

6 Cloves Fresh Garlic

1 tbsp Dried Oregano

3 tbsp Kosher Salt

2 cups Dry Vermouth

1 bunch Italian Parsley

10 Sprigs Fresh Marjoram

10 Sprigs Fresh Thyme

1 tbsp Red Pepper Flakes

1 cup Clam Juice

3 tbsp Liquid Hickory (smoke) Seasoning

1 cup Extra Virgin Olive Oil

Place all ingredients (except olive oil) in a blender and pulse to a rough consistency, About 5 to 6 pulses. Next, add olive oil and quickly pulse 2 times until just mixed in, do not over blend with the oil added.

Slice the fish about ½ inch every 3 inches to allow the marinade to soak into the flesh. Marinate the whole Striped bass for at least 1 hour but no longer than 3 hours in the refrigerator turning every 20 minutes to fully season. Rub all the marinade in and out of the fish to fully coat and soak.

Grill on a very hot oiled grill for about 6 minutes on each side. Use 2 large spatulas to turn over. Use a fork to gently separate fish from the bones. Serve this with a light rice pilaf and grilled summer vegetables