Servings:

4

Here is our favorite striped bass recipe. Filets of this tasty, white-fleshed fish are cooked simply on the grill with lemon juice, olive oil, garlic, and fresh oregano or thyme. This recipe works equally well on a charcoal grill, a gas grill, or using a grill pan on the stove top so you can make it any time of year, outdoors or indoors.

When considering how to cook striped bass, note that its flesh is fatty enough that it tastes buttery all on its own and stays moist during cooking, and it’s firm and meaty enough to stand up to grilling. Other firm, white-fleshed fish, such as black sea bass, trout, or grouper, work well in this recipe too.

What Is Striped Bass?

Striped bass, also known as striper or rockfish, is the largest member of the sea bass family, and it thrives on both the East and West coasts. It’s an anadromous fish, meaning it lives in the ocean but returns to fresh water in the springtime for spawning. Because striped bass lives in so many parts of the U.S. and its flavor is so popular, it’s been named the state fish of three different states—South Carolina, Maryland, and Rhode Island—and the state marine fish of New Hampshire, New York, Virginia, and New Jersey.

Mature striped bass ranges in size from 20 to 35 inches and 5 to 20 pounds. It’s most commonly sold in fillets, but also can be bought whole, which makes for an impressive centerpiece at the dinner table.

Other Types of Bass

Other varieties of bass include black sea bass and branzino (also known as European sea bass). Don’t confuse these with Chilean sea bass, which is not actually bass at all, but a nickname given to Patagonian toothfish for the sake of marketing. Chilean sea bass has a firm texture, while striped bass is more delicate.

Ingredients

¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Few sprigs thyme or oregano
2 garlic cloves, smashed
⅛ teaspoon freshly ground pepper
4 fillets striped bass, skin on (about 6 ounces each)
Coarse salt
Fresh chives, cut into 3/4-inch lengths, for garnish (optional)
Lemon wedges, for garnish (optional)

Directions

Grilled Striped Bass Ingredients — Jason Donnelly

Make marinade:

Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl.

Jason Donnelly
Marinate fish:

Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator 30 minutes.

Jason Donnelly
Grill fish:

Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp.

Jason Donnelly
Turn and finish cooking:

Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes.

Jason Donnelly
Garnish and serve:

Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.

Jason Donnelly

Any leftover cooked fish should be stored in the refrigerator and eaten within one day.

What to Serve With Grilled Striped Bass:

Frequently Asked Questions:

Is striped bass a fatty fish?

Striped bass is a moderately fatty fish that tastes rich and buttery, and stays moist during cooking.

Can you eat the red meat on striped bass?

The dark red meat that runs along the spine is known as the blood line. It has a very strong fishy flavor that most people do not enjoy, so it’s usually trimmed off before serving.