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.
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
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
