Freshly Grilled Striped Bass

The very best part about cooking a freshly caught striped bass is taste. The white, flaky meat is one of New England’s delicacies. The flavor is so delicious on its own that it’s best to use a simple recipe.
September 11, 2007

Instructions

Preheat grill.

Lightly coat the striped bass fillets with vegetable or olive oil. Season with salt and pepper to taste. Place the prepared fillets, skin-side down, on hot grill. Close the cover and grill for 8- 10 minutes. Flesh should be white, flaky and tender. Remove from grill. Cut into serving pieces and garnish with parsley and lemon slices.

Serve hot.

Serves 8.

By Ken Abrames


Other Striped Bass Recipes:

GRILLED STRIPED BASS WITH SWEET CORN PUDDING AND PEACH RELISH

STRIPED BASS WITH TOMATO BASIL RELISH AND SWEET CORN PURÉE.

GRILLED NATIVE STRIPED BASS WITH JEFFERY’S GREENS, MANIC ORGANIC HEIRLOOM TOMATO RELISH AND BASIL OIL

FILET OF STRIPED BASS WITH CITRUS VINAIGRETTE

Ingredients

  • 2 five-pound striped bass fillets, skin still on, unscaled vegetable oil or extra virgin olive oil
  • salt and pepper to taste
  • 2-3 Tbsp herbs to suit—basil, thyme or your favorite, cleaned and minced
  • 3 Tbsp Italian flat-leaf parsley, cleaned and minced
  • Lemon wedges
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