Grilled Striped Bass

Found the freshest striped bass at Chatham Fish & Lobster Company yesterday.   Awesome!  I haven’t bought striped bass in a long time and it just looked so good.  Our evening barbecue was fast, easy and healthy until we had the Razzleberry Pie from Marion’s pie shop.  Oops!  I tried to remember my coach’s words, ” Nothing tastes as good as thin feels,” but that went right out the window after the first bite.

I first made a quick dressing for the cole slaw then I prepped the marinade.  Half of our crowd was stuck in traffic on Friday night so I just waited until they arrived for some drinks before I put the marinade on the fish.  Fish doesn’t take well to being in marinade for too long so try to keep it to 20-30 minutes for a white fleshed fish like striped bass.  Enjoy!

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Grilled Marinated Striped Bass

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 1/3 cup extra virgin olive oil
  • 3 tbs fresh squeezed lemon juice (about 1 1/2 lemons)
  • 3-4 garlic cloves chopped
  • 2 tsp Borsari seasoned salt or 1 1/2 tsp sea salt and 1/2 tsp fresh ground pepper
  • 1 tsp oregano or 2 tsp fresh thyme
  • 6 6 ounce bass filets or other firm white fleshed fish like Swordfish

Directions

  1. Combine the first 5 ingredients for your marinade.
  2. Portion your fish into fillets.
  3. 30 minutes before you would like to grill pour the marinade over the fish.  Put back in fridge or you may be able to leave it on the counter if it is below 80 degrees.  If its hot in your kitchen I’d put it back in the fridge.
  4. Grill in a fish basket on a hot grill or directly on grate.  Make sure grate is clean or your fish will stick as you cook it.
  5. Grill 4-5 minutes per side.  I always take it off just a little under cooked and let it finish on a plate.
Bass marinating on the counter.  Make sure you cover all sides of the fish with the marinade for the most flavor.

Bass marinating on the counter. Make sure you cover all sides of the fish with the marinade for the most flavor.

 

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