To say my husband is a fan of striped bass would be an understatement. I would say he is obsessed with the fish and everything about it. Usually when fishing season is about to begin all I hear about is the migration, how to cook the fish, him dreaming about actually catching a “keeper” (which I guess is when the fish is large enough to legally bring home). All I know is that I was happy to find Striped Bass at Whole Foods and get a small taste of what’s coming this summer. We had this just an appetizer since we only got one filet but the recipe below is shared as a meal portion and could be served with a vegetable.
I really enjoyed our little appetizer and reading about it!
- 1⁄2 cup extra virgin olive oil
- 2 limes, zest and the juice
- 1⁄2 cup cilantro, chopped
- 2 cloves garlic, crunched
- cracked black pepper, to taste
- 4 (8 ounce) striped bass, filets
Combine olive oil, lime juice, lime zest, cilantro and garlic in a large shallow bowl. Add salt and pepper to taste.
With the tip of a paring knife, make three diagonal slits through the skin of each filet.
Place the fish in the marinade and turn to coat the fish.
Cover and refrigerate at least one hour.
Set grill to 500 degrees F
Place the bass on the grill and cook for about 8 minutes on each side, or until the fish flakes easy.