Grilled Striped Bass

Here is our favorite striped bass recipe. Fillets of this tasty, white-fleshed fish are cooked simply on the grill with lemon juice, olive oil, garlic, and fresh oregano or thyme. This recipe works equally well on a charcoal grill, a gas grill, or using a grill pan on the stovetop so you can make it any time of year, outdoors or indoors.

When considering how to cook striped bass, know that its flesh is fatty enough that it tastes buttery all on its own and stays moist during cooking, and it’s firm and meaty enough to stand up to grilling. Other firm, white-fleshed fish, such as black sea bass, trout, or grouper, work well in this recipe too.

What Is Striped Bass?

Striped bass, also known as striper or rockfish, is the largest member of the sea bass family, and it thrives on both the East and West coasts. It’s an anadromous fish, meaning it lives in the ocean but returns to fresh water in the springtime for spawning. Because striped bass lives in so many parts of the U.S. and its flavor is so popular, it’s been named the state fish of three different states—South Carolina, Maryland, and Rhode Island—and the state marine fish of New Hampshire, New York, Virginia, and New Jersey.

Mature striped bass ranges in size from 20 to 35 inches and 5 to 20 pounds. It’s most commonly sold in fillets but also can be bought whole, which makes for an impressive centerpiece at a dinner party.

Other Types of Bass

Other varieties of bass include black sea bass and branzino (also known as European sea bass). Don’t confuse these with Chilean sea bass, which is not actually bass at all, but a nickname given to Patagonian toothfish for the sake of marketing. Chilean sea bass has a firm texture and mild taste, while striped bass is more delicate in texture with a more pronounced flavor.

How to Tell When Fish Is Cooked

Overcooking fish can result in dry, tough fillets, so you'll want to pull yours off the grill when they are just cooked through. Striped bass is ready to come off the grill when the center is opaque (use a paring knife to peek into the thickest part) and fish flakes easily with a fork. If you have an instant-read thermometer, use it to check the temperature of the very center of the thickest fillet. When it reads 145 degrees Fahrenheit, your fish is sufficiently cooked.