Wild In The Kitchen: Simple Striped Bass On The Grill

Mike Bolton | June 1, 2020

This is a simple recipe for grilling striped or hybrid bass.

1 whole striped bass

I purple onion finely chopped

1 lime

1 thinly diced tomato

1 lemon

1/2 stick of butter

Do not remove scales. It is not necessary. Remove the head behind the gills. Split the belly all the way through to the tail. Remove entrails. Butterfly the fish by cutting the rib bones along the spine being careful to not cut entirely through the meat. Wash the fish thoroughly. Pat dry. Spread the fish open and  salt and pepper. Melt the butter and brush on the exposed meat. Squeeze the lime making sure the juice covers the entire fish. Sprinkle the fish with the finely chopped purple onion. Spread the diced tomato on the fish. Add the thinly sliced lemons on top of the fish. Preheat the grill to medium heat. Place the fish skin-side down on the grill. Loosely lay a sheet of foil on top of the fish. Cook until the fish turns white. When serving, the meat easily comes off the skin with a fork.

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