Grilled Striped Bass Herb Butter

This simple grilled striped bass transforms into a mouthwatering feast with just a slather of herb-infused butter. I've been making this dish for summer gatherings when the catch is fresh and the herbs in my garden are at their peak. The delicate fish pairs perfectly with the rich, aromatic butter that melts into every flaky bite.

I discovered this method after watching a fisherman on the dock preparing his catch. After he shared his herb butter secret, I've never grilled fish any other way. Even my seafood-hesitant friends request this dish when they visit.

Ingredients

• Striped bass fillet: 2 to 3 pounds. Look for clear eyes and firm flesh if buying whole fish. Farm-raised is fine, but wild-caught has superior flavor.
• Salt and pepper: to taste. Use kosher salt for better control of seasoning.
• Butter or margarine: 1/2 cup. Choose unsalted butter so you can control the saltiness. Let it soften at room temperature for easier mixing.
• Fresh parsley: 2 tablespoons minced. Italian flat-leaf parsley provides more flavor than curly varieties.
• Fresh basil: 2 tablespoons minced. Sweet basil works beautifully here but Thai basil can add an interesting twist.
• Fresh thyme: 1 tablespoon minced. Strip the tiny leaves from the stems before measuring.
• Black pepper: 1/4 teaspoon. Freshly ground provides the most aromatic punch.

Step-by-Step Instructions

Prepare the herb butter:

Combine softened butter, minced parsley, basil, thyme, and black pepper in a small bowl. Mix thoroughly until all herbs are evenly distributed throughout the butter. The butter should be soft enough to mix but not melted. This can be prepared ahead and refrigerated, but bring to room temperature before using.

Season the fish:

Pat the striped bass fillet dry with paper towels to ensure proper browning. Season both sides generously with salt and pepper. Taking time with this step ensures the fish itself is well-flavored, not just the butter topping.

Prepare the grill:

Preheat your grill to medium heat and thoroughly clean the grates. Oil the grates well to prevent sticking. A fish basket can be helpful if you're worried about the fillet falling apart, though it's not necessary.

Grill the bass:

Place the seasoned fillet skin-side down on the well-greased grill. Immediately spread about half of the herb butter mixture over the exposed flesh. Close the grill lid or create a tent with aluminum foil to trap heat and create a gentle cooking environment.

Baste and finish:

After about 5 minutes, begin basting the fish with more of the herb butter mixture. Continue cooking for a total of 10 to 15 minutes per inch of thickness. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.

Serve:

Transfer the grilled bass to a serving platter and spoon the remaining herb butter sauce over the top. The residual heat will melt the butter, creating a luscious sauce.

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The fresh herbs are truly the star of this recipe. I grow them all in pots on my patio, and the ritual of snipping herbs before dinner has become one of my favorite cooking moments. My grandfather, who was a fisherman, taught me that simple preparations let the quality of fresh fish shine through.

Storing Leftovers

If you happen to have leftover grilled bass, store it in an airtight container in the refrigerator for up to two days. The herb butter will solidify when chilled, so gently reheat the fish in a 275°F oven just until warmed through to avoid overcooking. I actually love to flake leftover fish and toss it with pasta or a salad the next day for an entirely new meal. The herb butter melts and creates an instant dressing that's absolutely divine.

Make-Ahead Options

You can prepare the herb butter up to a week in advance. Simply roll it into a log using plastic wrap, refrigerate, and slice off coins as needed. This herb butter freezes beautifully for up to three months and is wonderful on any grilled fish, steak, or even spread on warm bread. I often make a double batch and keep it on hand for impromptu entertaining or quick flavor boosts to weeknight meals.

Choosing The Perfect Bass

When selecting striped bass, look for fillets with firm, translucent flesh and no strong fishy odor. The skin should be shiny and metallic. If buying a whole fish, check that the eyes are clear and bulging, not cloudy or sunken. Farmed striped bass is a sustainable choice and available year-round, while wild striped bass has a more pronounced flavor but a shorter season typically from spring through fall. Ask your fishmonger when the fish arrived and always choose the freshest option.

What To Serve With Grilled Bass

This elegant fish pairs beautifully with simple sides that complement rather than compete with its delicate flavor. A crisp green salad dressed with lemon vinaigrette, grilled asparagus, or roasted fingerling potatoes all make excellent companions. For a complete summer meal, I love serving this with corn on the cob and a bright tomato salad with fresh mozzarella. A chilled glass of Sauvignon Blanc or Pinot Grigio makes the perfect beverage pairing.

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Frequently Asked Questions

→ What type of fish is best for this dish?

Striped bass is ideal for this recipe due to its firm texture and mild flavor, which pairs well with herb butter.

→ How do I know when the fish is done?

The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.

→ Can I use dried herbs instead of fresh?

Yes, dried herbs can be used, but fresh herbs will provide a more vibrant flavor. If using dried, reduce the quantity by half.

→ Can I prepare this dish without a grill?

Yes, the fish can also be baked in the oven or cooked in a skillet. Adjust cooking times accordingly.

→ What can I serve alongside this dish?

This dish pairs well with roasted vegetables, a fresh salad, or buttery mashed potatoes.