Grilled (Striped Bass) in Corn and Clam Chowder Sauce

A couple of months ago, I purchased/or received? (I don't remember) Martha Stewart's Dinner at Home. I love it! Everything I've made so far has been really yummy and this is no exception.

She says you can use any firm, white-fleshed fish (black sea bass, halibut, trout) for this dish. I don't remember what fish I used. *Shrugs* Anyone?

Basically, you marinate the fish, grill it, and place it on a bed of really yummy clam chowder sauce.

Here's the link to the corn and clam chowder sauce and here's the link to the grilled striped bass.

I really do love her recipes. Here's another really yummy one that I don't have a good picture of. (Also from the same cookbook)
This was Quinoa, Pea, and Mint Salad taken by Andrew's phone. You can ignore the chicken piccata in the corner... that's Giada's recipe. (Also good!)

I've never tried quinoa before and I was a little skeptical of this recipe but it was SOOOOO good, you have to make it. Please. Now.

Ingredients:
2 cups Low sodium chicken stock
1 cup White quinoa, rinsed
1 cup Shelled fresh green peas or frozen peas (unthawed)
salt and pepper
3 tbsp Extra-virgin olive oil
3 tbsp freah mint leaves, torn if large

Bring stock and quinoa to a boil. Reduce heat to a simmer; cover and cook 10 minutes. Add the peas. Cook until quinoa is tender but still chewy and has absorbed the liquid, about 5 minutes more. Remove from heat. Let stand, covered for 5 min. Season with salt and pepper, then stir in oil. Let cool slightly before stirring in the mint.

Enjoy!