How to Cook Grilled Striped Bass | Easy BBQ Striper Fish Recipe
An easy grilled striped bass with lemon, garlic, and herbs that yields crisp skin and juicy, flaky flesh. Simple pantry ingredients and a fast cook on a hot grill make this a weeknight-friendly recipe.
Ingredients
Ingredients
- 2 pounds striped bass (skin-on fillets or small whole fish, scaled and cleaned)
- 2 tablespoons olive oil, plus more for the grill grates
- 1 large lemon (zest and juice), plus extra wedges for serving
- 3 garlic cloves, finely minced
- 1 teaspoon kosher salt (more to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika (optional)
- 1 tablespoon fresh herbs (chopped parsley, dill, or thyme)
- 1 tablespoon butter (optional for finishing)
Instructions
Instructions
- Pat the fish very dry with paper towels, remove any pin bones, and lightly score the skin with 3–4 shallow slashes.
- In a small bowl, mix olive oil, lemon zest, about 1 tablespoon lemon juice, minced garlic, salt, pepper, smoked paprika, and herbs, then rub over the fish, focusing on the flesh side and let sit 10–15 minutes.
- Preheat a gas or charcoal grill to medium-high (425–450°F), set up two zones if using charcoal, clean the grates well, and oil them thoroughly.
- Place the fish skin-side down over direct heat, close the lid, and cook without moving for 4–5 minutes until the skin crisps and releases easily.
- Flip carefully and cook 3–5 minutes more, aiming for an internal temperature of 130–135°F at the thickest part, then remove to rest.
- Rest 3 minutes, add a pat of butter and a squeeze of lemon, garnish with fresh herbs and flaky salt, and serve with lemon wedges.
Notes
For a grill pan, preheat until very hot and oil lightly; expect smoke. Use two-zone heat to avoid overcooking thicker fillets (1–1.5 inches). If fish sticks, let it cook longer before flipping and ensure grates are clean, hot, and oiled. Variations: Cajun seasoning with scallions; Mediterranean with oregano and cherry tomatoes; garlic-herb butter; soy-ginger glaze; whole fish stuffed with lemon, thyme, and garlic over indirect heat.