Grilled Wild Striped Bass With Fresh Herbs And Sparkling Wine

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Twelve 6-ounce (1-inch-thick) wild striped bass or red snapper fillets

1 1/2 cups extra-virgin olive oil

1 cup sparkling wine

2 medium shallots, minced

3 tablespoons minced chives

2 tablespoons minced flat-leaf parsley

1 tablespoon minced thyme

1 tablespoon minced lemon zest

Kosher salt and freshly ground pepper

Vegetable oil, for the grill

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