Lemony Bourbon-Basted Barbecued Bass
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.
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