Delicious striped bass is one of those versatile fish that works beautifully for everything from quick weeknight dinners to impressive weekend feasts. Whether you’re craving something light and lemony for summer or a comforting baked dish for cooler evenings, we’ve gathered 18 mouthwatering recipes that showcase this fantastic fish. Get ready to find your new favorite way to cook striped bass—let’s dive in!
Grilled Striped Bass with Lemon Butter Sauce
Last summer, I discovered this grilled striped bass recipe during a beach vacation when our neighbor caught fresh fish and shared his secret lemon butter sauce—now it’s my go-to summer dish that always impresses guests.
Ingredients
- 2 striped bass fillets (6 oz each, skin-on for crispy texture)
- 2 tbsp olive oil (or any neutral high-heat oil)
- 1 tsp kosher salt (adjust based on fillet thickness)
- ½ tsp black pepper (freshly cracked preferred)
- 4 tbsp unsalted butter (cold, cubed for emulsion)
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 2 tbsp chopped fresh parsley (flat-leaf holds up better)
- 1 garlic clove (minced, or ½ tsp garlic powder)
Instructions
- Preheat gas or charcoal grill to medium-high heat (400°F) and clean grates thoroughly.
- Pat striped bass fillets completely dry with paper towels to ensure crispy skin.
- Brush both sides of fillets with olive oil using a pastry brush.
- Sprinkle salt and black pepper evenly over both sides of each fillet.
- Place fillets skin-side down on grill and close lid for 4 minutes without moving them.
- Flip fillets carefully using a thin spatula and grill flesh-side down for 3 minutes.
- Transfer cooked fillets to a warm plate and tent loosely with foil.
- Melt butter in a small saucepan over medium heat until bubbling slightly.
- Add minced garlic to butter and cook for 30 seconds until fragrant but not browned.
- Remove saucepan from heat and whisk in fresh lemon juice vigorously.
- Stir in chopped parsley until evenly distributed throughout the sauce.
- Pour lemon butter sauce over grilled bass fillets immediately before serving.
Delicate flakes separate with gentle fork pressure while the crispy skin provides satisfying texture contrast. That bright lemon butter sauce soaks into the fish beautifully, making it perfect served over herbed rice or with grilled asparagus for a complete meal that tastes like summer on a plate.
Pan-Seared Striped Bass with Garlic Herb Butter
My family’s coastal Maine vacation last summer completely changed how I view simple seafood dinners—especially when we stumbled upon the most incredible pan-seared striped bass at a tiny dockside restaurant. Unforgettable doesn’t even begin to describe that first bite, and I’ve been perfecting my own version ever since.
Ingredients
– 2 striped bass fillets (6 oz each, skin-on for crispiness)
– 3 tbsp unsalted butter (divided, cold for better sauce emulsification)
– 2 tbsp olive oil (or any neutral high-heat oil)
– 4 garlic cloves (minced, about 1 tbsp)
– 1 tbsp fresh lemon juice (plus extra wedges for serving)
– 1 tbsp chopped fresh parsley
– 1 tsp chopped fresh thyme (or ½ tsp dried)
– ½ tsp kosher salt (adjust based on fillet thickness)
– ¼ tsp black pepper (freshly cracked preferred)
Instructions
1. Pat striped bass fillets completely dry with paper towels and season both sides with kosher salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking (about 1-2 minutes).
3. Place fillets skin-side down in the hot skillet, pressing gently with a spatula for 30 seconds to prevent curling.
4. Cook skin-side down for 4-5 minutes until skin is golden brown and crispy (fish should release easily when ready).
5. Flip fillets carefully using a thin spatula and cook flesh-side down for 2-3 minutes until internal temperature reaches 130°F.
6. Transfer fish to a warm plate, skin-side up to maintain crispiness.
7. Reduce heat to medium-low and add 2 tablespoons butter to the same skillet.
8. Add minced garlic and sauté for 45-60 seconds until fragrant but not browned.
9. Stir in lemon juice, scraping up any browned bits from the pan bottom.
10. Remove skillet from heat and swirl in remaining 1 tablespoon cold butter until melted and creamy.
11. Stir in chopped parsley and thyme until herbs are just wilted.
12. Spoon garlic herb butter sauce over plated fish fillets immediately.
Unbelievably flaky flesh gives way to that crackling-crisp skin with each forkful, while the garlic butter pools into every nook. Try serving it over creamy polenta or with roasted asparagus spears for dragging through that extra sauce—trust me, you’ll want every last drop.
Striped Bass Ceviche with Mango and Avocado
Browsing through the fish market this morning, I was reminded of that perfect summer day last year when I first tried making ceviche for a beach picnic—the bright flavors just scream sunshine! Striped bass caught my eye with its firm texture that holds up beautifully to citrus curing. R Remember how I always say the key to great ceviche is starting with the freshest fish possible? That’s non-negotiable in my kitchen.
Ingredients
– 1 lb fresh striped bass fillets, skin removed (ask your fishmonger for sushi-grade)
– ¾ cup freshly squeezed lime juice (about 6-8 limes, avoid bottled for brightest flavor)
– 1 ripe mango, diced into ½-inch cubes (choose one that gives slightly when pressed)
– 1 ripe avocado, diced into ½-inch cubes (firm but yielding to gentle pressure)
– ¼ cup finely chopped red onion (soak in ice water for 5 minutes to mellow sharpness)
– 2 tbsp chopped fresh cilantro (stems removed for more delicate texture)
– 1 serrano pepper, thinly sliced (remove seeds for milder heat)
– 1 tsp fine sea salt (adjust based on your preference)
– Tortilla chips or tostadas for serving
Instructions
1. Cut the striped bass fillets into ½-inch cubes using a sharp knife, discarding any dark bloodlines.
2. Place the fish cubes in a glass or ceramic bowl—never metal, which can react with the lime juice.
3. Pour the freshly squeezed lime juice over the fish, ensuring all pieces are fully submerged.
4. Cover the bowl tightly with plastic wrap and refrigerate for exactly 20 minutes until the fish turns opaque around the edges.
5. While the fish cures, soak the chopped red onion in a bowl of ice water for 5 minutes to reduce bitterness, then drain thoroughly.
6. Dice the mango and avocado into ½-inch cubes, cutting the avocado just before assembling to prevent browning.
7. Drain the lime juice from the cured fish completely, gently pressing the fish with a spoon to remove excess liquid.
8. Combine the fish, drained red onion, diced mango, diced avocado, chopped cilantro, and serrano pepper in a clean bowl.
9. Sprinkle the sea salt over the mixture and fold gently with a spatula to combine without crushing the avocado.
10. Serve immediately in chilled bowls or glasses to maintain the perfect cool temperature.
R The creamy avocado melts into the tangy lime-cured fish, while the mango adds little bursts of sweetness that balance the serrano’s gentle heat. I love serving this in martini glasses for a fancy touch, or simply with crispy tortilla chips for scooping up every last bit of that vibrant, citrusy marinade.
Crispy Skin Striped Bass with White Wine Sauce
There’s something magical about achieving that perfect crispy skin on fish—it’s a kitchen triumph that always feels restaurant-worthy. Today I’m sharing my go-to method for striped bass, which I first perfected after my fishing-obsessed uncle gifted me what felt like his entire catch from a Chesapeake Bay trip last summer. This recipe balances that satisfying crunch with a bright, buttery white wine sauce that comes together in minutes.
Ingredients
– 2 striped bass fillets (6 oz each), skin on and patted very dry (crucial for crispiness)
– 3 tbsp olive oil (or any high-heat oil like avocado)
– 2 tbsp unsalted butter, divided
– 1/4 cup dry white wine like Sauvignon Blanc
– 2 tbsp fresh lemon juice
– 2 tbsp chopped fresh parsley
– 1/4 tsp salt (adjust based on fillet thickness)
– 1/8 tsp black pepper
Instructions
1. Season both sides of the striped bass fillets evenly with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
3. Place fillets skin-side down in the hot skillet, pressing gently with a spatula for 10 seconds to ensure full contact.
4. Cook undisturbed for 4-5 minutes until skin is golden brown and crispy (lift gently with spatula to check).
5. Flip fillets carefully and cook flesh-side down for 2-3 minutes until opaque throughout.
6. Transfer fish to a plate and cover loosely with foil to keep warm.
7. Reduce heat to medium and add 1 tablespoon butter to the same skillet.
8. Pour white wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
9. Simmer wine for 2 minutes until reduced by half and slightly syrupy.
10. Whisk in remaining 1 tablespoon butter until melted and sauce is slightly thickened.
11. Stir in lemon juice and parsley, then immediately remove from heat.
12. Spoon white wine sauce over the plated fish fillets.
Crispy doesn’t even begin to describe that shatteringly perfect skin against the flaky, mild fish. The sauce cuts through the richness with its bright acidity, making this feel both indulgent and refreshing. I love serving this over creamy polenta or with roasted asparagus to soak up every last drop of that buttery wine sauce.
Striped Bass Tacos with Lime Crema
Every time I visit the coast, I’m reminded why striped bass tacos hold a special place in my heart—there’s something magical about that flaky white fish paired with zesty lime crema that instantly transports me to beachside taco stands. I’ve been perfecting this recipe for years, tweaking it after countless family dinners where my kids declared them “better than restaurant tacos” (my highest compliment!).
Ingredients
- 1 lb striped bass fillets, skin removed (or any firm white fish like cod)
- 2 tbsp olive oil (or any neutral oil)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 8 small corn tortillas
- 1/2 cup sour cream
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1 cup shredded purple cabbage
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
Instructions
- Pat the striped bass fillets completely dry with paper towels to ensure crispy skinless cooking.
- Combine chili powder, cumin, garlic powder, and salt in a small bowl to create the seasoning blend.
- Rub the seasoning mixture evenly over all sides of the fish fillets.
- Heat olive oil in a large skillet over medium-high heat until shimmering (about 1 minute).
- Place the seasoned fish fillets in the hot skillet and cook for 4-5 minutes until the bottom develops a golden-brown crust.
- Carefully flip each fillet using a spatula and cook for another 3-4 minutes until the fish flakes easily with a fork.
- Transfer the cooked fish to a plate and use two forks to shred it into bite-sized pieces.
- While the fish rests, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- In a separate small bowl, whisk together sour cream, lime juice, and lime zest until smooth to create the lime crema.
- Assemble each taco by placing shredded fish on a warm tortilla, then topping with shredded cabbage, avocado slices, and cilantro.
- Drizzle each taco generously with the prepared lime crema sauce.
Gently biting into these tacos reveals the perfect textural contrast—the flaky, seasoned fish against the crisp cabbage and creamy avocado creates a symphony in every mouthful. The lime crema cuts through the richness beautifully, making these tacos feel both indulgent and refreshing at the same time. For a fun twist, I sometimes serve them with mango salsa or pickled red onions to add another layer of brightness that keeps everyone coming back for seconds.
Baked Striped Bass with Herb Crust
Finally, after years of experimenting with different fish recipes, I’ve landed on this baked striped bass with herb crust—it’s become my go-to for weeknight dinners because it’s elegant enough for guests but simple enough for a tired Tuesday. I first tried it after a friend’s fishing trip left me with a fresh fillet, and now I make it whenever I crave something light yet satisfying. The herb crust adds a fragrant crunch that pairs beautifully with the tender fish, and it’s a dish that never fails to impress.
Ingredients
– 1.5 lbs striped bass fillets, skin-on (pat dry for better crust adhesion)
– 1/4 cup olive oil (or any neutral oil like avocado)
– 1/2 cup panko breadcrumbs (use gluten-free if needed)
– 1/4 cup fresh parsley, finely chopped (sub with cilantro for a twist)
– 2 tbsp fresh dill, chopped (dried works in a pinch)
– 2 cloves garlic, minced (adjust to preference)
– 1 lemon, juiced (about 2 tbsp, reserve slices for garnish)
– 1/2 tsp salt (fine sea salt recommended)
– 1/4 tsp black pepper (freshly ground for best flavor)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
2. Pat the striped bass fillets completely dry with paper towels—this helps the crust adhere better and ensures a crisp finish.
3. In a medium bowl, combine the panko breadcrumbs, chopped parsley, dill, minced garlic, salt, and black pepper.
4. Drizzle the olive oil into the breadcrumb mixture and stir until the crumbs are evenly coated and slightly clumpy.
5. Brush the top of each bass fillet lightly with lemon juice to add brightness and help the crust stick.
6. Press the herb-breadcrumb mixture firmly onto the top of each fillet, covering the surface evenly for uniform baking.
7. Place the crusted fillets on the prepared baking sheet, skin-side down, and bake for 15–18 minutes at 400°F.
8. Check for doneness by inserting a fork into the thickest part—the fish should flake easily and reach an internal temperature of 145°F.
9. Remove the baking sheet from the oven and let the fish rest for 2–3 minutes to allow juices to redistribute.
10. Garnish with fresh lemon slices before serving.
Zesty and herbaceous, this bass emerges with a golden crust that crackles with each bite, while the flesh stays moist and flaky. I love pairing it with a simple arugula salad or serving it over quinoa to soak up the lemony juices—it’s a meal that feels both wholesome and indulgent.
Striped Bass Chowder with Corn and Bacon
Finally, after that chilly beach walk last weekend, I knew it was time to break out my favorite chowder recipe. There’s something about the combination of fresh fish and sweet corn that just screams comfort to me, especially when the weather starts to turn. This striped bass version has become my go-to because it comes together surprisingly fast for such a satisfying meal.
Ingredients
– 4 slices thick-cut bacon, chopped (regular bacon works too)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups fish or chicken stock (homemade if you have it)
– 2 medium potatoes, peeled and diced into ½-inch cubes
– 2 cups fresh or frozen corn kernels (thawed if frozen)
– 1 pound striped bass fillets, skin removed and cut into 1-inch pieces (any firm white fish works)
– 1 cup heavy cream
– 2 tablespoons fresh parsley, chopped (plus extra for garnish)
– 1 teaspoon fresh thyme leaves
– Salt and black pepper to taste
Instructions
1. Place a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add chopped bacon and cook for 6-8 minutes until crispy, stirring occasionally.
3. Remove bacon with a slotted spoon and drain on paper towels, leaving 2 tablespoons of bacon fat in the pot.
4. Add diced onion to the bacon fat and cook for 4-5 minutes until translucent.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Pour in fish stock and bring to a simmer over medium-high heat.
7. Add diced potatoes and cook for 10-12 minutes until fork-tender.
8. Stir in corn kernels and cook for 2 minutes.
9. Gently add striped bass pieces to the simmering broth.
10. Cook fish for 3-4 minutes until opaque and flaky.
11. Reduce heat to low and stir in heavy cream.
12. Add cooked bacon back to the pot, reserving some for garnish.
13. Stir in chopped parsley and thyme leaves.
14. Season with salt and black pepper to taste.
15. Ladle chowder into bowls and garnish with reserved bacon and extra parsley.
Especially satisfying is the way the creamy broth clings to each spoonful, with the sweet corn popping against the salty bacon and tender fish. I love serving this in deep bowls with crusty bread for dipping, and it somehow tastes even better the next day after the flavors have melded together perfectly.
Striped Bass en Papillote with Vegetables
Kind of like unwrapping a delicious present, this Striped Bass en Papillote is one of those meals that feels both fancy and surprisingly simple. I first tried this method during a beach vacation when our tiny rental kitchen had minimal equipment, and now it’s my go-to for stress-free entertaining. There’s something magical about tearing open that parchment packet and getting hit with that incredible steam aroma.
Ingredients
– 2 striped bass fillets (6 oz each), skin removed
– 1 cup cherry tomatoes, halved
– 1 medium zucchini, thinly sliced into half-moons
– 1 small yellow squash, thinly sliced into half-moons
– 1/2 red onion, thinly sliced
– 2 cloves garlic, minced
– 2 tbsp olive oil (or any neutral oil)
– 1 lemon, thinly sliced
– 2 tbsp fresh parsley, chopped
– 1/4 cup dry white wine
– Salt and black pepper
Instructions
1. Preheat your oven to 400°F and cut two 15×15 inch pieces of parchment paper.
2. Fold each parchment paper in half, then unfold and arrange vegetables in the center of one half, leaving 2-inch border.
3. Season striped bass fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.
4. Place one seasoned fillet on top of each vegetable bed.
5. Drizzle 1 tablespoon olive oil evenly over each fillet and vegetables.
6. Scatter minced garlic and lemon slices over the fish and vegetables.
7. Pour 2 tablespoons white wine around each fillet, being careful not to pour directly over fish.
8. Fold the empty parchment half over the ingredients, then crimp and fold edges tightly to create sealed packets.
9. Place packets on baking sheet and bake at 400°F for 18 minutes until packets are puffed and golden.
10. Remove from oven and let rest 2 minutes before carefully opening packets away from your face.
11. Sprinkle with fresh parsley before serving.
You’ll notice the fish flakes perfectly with a fork while the vegetables maintain just the right amount of crunch. That white wine-steam infusion gives everything this incredible brightness that pairs beautifully with crusty bread for soaking up the juices. Sometimes I’ll serve the whole packets directly on plates for a dramatic tableside reveal that always impresses guests.
Blackened Striped Bass with Cajun Spices
Perfectly spiced and seared to crispy perfection, this blackened striped bass has become my go-to weeknight dinner when I want something impressive but easy. I first fell in love with this method after a trip to New Orleans, where I learned that getting that signature crust is all about trusting the process and not moving the fish too soon.
Ingredients
- 2 striped bass fillets (6 oz each), skin-on for crispiness
- 2 tbsp Cajun seasoning (homemade or store-bought, adjust spice level)
- 1 tbsp smoked paprika (for that deep, smoky flavor)
- 1 tsp garlic powder (or fresh minced garlic if preferred)
- 1/2 tsp salt (fine sea salt works best)
- 1/4 tsp black pepper (freshly ground for maximum flavor)
- 3 tbsp high-smoke-point oil (avocado or grapeseed oil recommended)
- 2 tbsp unsalted butter (for finishing, adds richness)
- 1 lemon, cut into wedges (for serving, brightens the dish)
- Fresh parsley, chopped (optional garnish for color)
Instructions
- Pat the striped bass fillets completely dry with paper towels on both sides.
- Combine Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper in a small bowl.
- Rub the spice mixture evenly over both sides of each fish fillet, pressing gently to adhere.
- Heat a cast-iron skillet over medium-high heat for 3 minutes until very hot.
- Add oil to the hot skillet and swirl to coat the bottom evenly.
- Carefully place the seasoned fish fillets skin-side down in the hot skillet.
- Cook undisturbed for 4 minutes until a dark crust forms on the bottom.
- Flip the fillets using a thin spatula and cook for another 3 minutes.
- Add butter to the skillet and baste the fish with the melted butter for 1 minute.
- Remove the fish from the skillet and let rest for 2 minutes before serving.
You’ll love how the crispy, almost charred exterior gives way to the moist, flaky fish inside. The Cajun spices create this incredible flavor crust that pairs beautifully with the buttery finish. I often serve this over creamy grits or with a simple arugula salad to balance the spice.
Striped Bass Puttanesca with Olives and Capers
Remember that time I accidentally bought way too much striped bass at the fish market? That happy mistake led me to create this vibrant puttanesca that’s become my go-to weeknight dinner. There’s something magical about how the briny olives and capers transform simple fish into something truly spectacular.
Ingredients
– 4 striped bass fillets (6 oz each), skin on for crispy texture
– 3 tbsp olive oil (or avocado oil for higher heat)
– 1 medium yellow onion, finely diced
– 4 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1/2 cup Kalamata olives, pitted and halved
– 3 tbsp capers, drained
– 1 tsp red pepper flakes (reduce to 1/2 tsp for milder heat)
– 1/4 cup fresh parsley, chopped
– Salt to season fish
Instructions
1. Pat striped bass fillets completely dry with paper towels and season both sides generously with salt.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place fish fillets skin-side down in the hot oil and cook undisturbed for 4-5 minutes until skin is golden brown and crispy.
4. Flip fillets carefully using a thin spatula and cook flesh-side down for 2 minutes until opaque around edges.
5. Transfer fish to a clean plate, keeping skin-side up to maintain crispiness.
6. Reduce heat to medium and add remaining 1 tablespoon olive oil to the same skillet.
7. Add diced onion and cook for 4 minutes, stirring occasionally, until softened and translucent.
8. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
9. Pour in crushed tomatoes, scraping up any browned bits from the bottom of the skillet.
10. Add halved olives, drained capers, and red pepper flakes to the tomato sauce.
11. Simmer sauce uncovered for 8-10 minutes, stirring occasionally, until slightly thickened.
12. Return fish fillets to the skillet, nestling them into the sauce skin-side up.
13. Spoon some sauce over the fish and cook for 3-4 minutes until fish is cooked through and flakes easily.
14. Remove from heat and sprinkle with chopped parsley.
Crispy-skinned bass meets that bold, briny sauce in the most satisfying way—the firm flesh holds up beautifully against the intense flavors. I love serving this over creamy polenta to soak up every bit of that incredible sauce, though crusty bread works just as well for a more casual meal.
Striped Bass Curry with Coconut Milk
Craving something that feels both comforting and exciting? I first tried this striped bass curry during a rainy coastal weekend, and it’s become my go-to when I want to impress without stressing. The coconut milk creates this luxurious base that pairs perfectly with the firm, flaky fish.
Ingredients
– 1.5 lbs striped bass fillets, skin removed (or any firm white fish)
– 2 tbsp coconut oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1/4 tsp cayenne pepper (adjust to heat preference)
– 1 (13.5 oz) can coconut milk
– 1 cup fish stock (or vegetable broth)
– 1 tbsp fresh lime juice
– 1/4 cup fresh cilantro, chopped
– 1 tsp salt
Instructions
1. Pat the striped bass fillets completely dry with paper towels and cut them into 2-inch chunks.
2. Heat coconut oil in a large skillet over medium heat until it shimmers, about 2 minutes.
3. Add diced onion and cook until translucent and soft, 5-7 minutes, stirring occasionally.
4. Stir in minced garlic and grated ginger, cooking until fragrant, 1 minute exactly.
5. Sprinkle curry powder and cayenne pepper over the onion mixture, toasting for 30 seconds while stirring constantly to prevent burning.
6. Pour in coconut milk and fish stock, scraping any browned bits from the bottom of the skillet.
7. Bring the curry to a gentle simmer over medium-low heat, then reduce heat to maintain a simmer.
8. Carefully place fish chunks into the simmering liquid, arranging them in a single layer.
9. Cover the skillet and cook for 8-10 minutes until fish is opaque and flakes easily with a fork.
10. Remove skillet from heat and stir in fresh lime juice and chopped cilantro.
11. Season with salt, then let the curry rest for 3 minutes before serving to allow flavors to meld. Perfectly creamy with tender fish that holds its shape beautifully, this curry tastes even better the next day. I love serving it over jasmine rice with extra lime wedges for squeezing, or with naan bread for dipping into that fragrant coconut sauce.
Striped Bass Piccata with Lemon and Capers
Yesterday, I was craving something bright and elegant after a long week, and this striped bass piccata hit all the right notes—it’s one of those dishes that feels fancy but comes together in minutes, perfect for a weeknight dinner that doesn’t skimp on flavor.
Ingredients
– 2 striped bass fillets (about 6 oz each, skin-on for crispiness)
– 1/4 cup all-purpose flour (for dredging, or use gluten-free if needed)
– 3 tbsp olive oil (or any neutral oil)
– 1/4 cup dry white wine (like Sauvignon Blanc, or sub with chicken broth)
– 1/2 cup chicken broth (low-sodium preferred)
– 2 tbsp fresh lemon juice (about 1 lemon, adjust for tanginess)
– 2 tbsp capers, drained (rinsed if you prefer less salt)
– 2 tbsp unsalted butter (cut into pieces, for richness)
– 2 tbsp fresh parsley, chopped (for garnish, or use basil as an alternative)
– Salt and black pepper (to season, start with 1/2 tsp salt and 1/4 tsp pepper)
Instructions
1. Pat the striped bass fillets dry with paper towels, then season both sides evenly with salt and black pepper.
2. Spread the all-purpose flour on a plate and dredge each fillet lightly, shaking off any excess to prevent a pasty coating.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the fillets skin-side down in the skillet and cook for 4–5 minutes, until the skin is golden and crispy.
5. Flip the fillets carefully with a spatula and cook for another 2–3 minutes, until the flesh is opaque and flakes easily with a fork.
6. Transfer the cooked fillets to a plate and cover loosely with foil to keep warm.
7. Pour the dry white wine into the same skillet and use a wooden spoon to scrape up any browned bits from the bottom, simmering for 1–2 minutes to reduce slightly.
8. Add the chicken broth, fresh lemon juice, and capers, then bring the mixture to a gentle boil over medium heat.
9. Stir in the unsalted butter piece by piece until the sauce thickens and becomes glossy, about 2–3 minutes.
10. Return the striped bass fillets to the skillet, spooning the sauce over them to warm through for 1 minute.
11. Sprinkle with fresh parsley just before serving.
Finally, the crispy skin gives way to tender, flaky fish, while the lemon-caper sauce adds a zesty punch that cuts through the richness—I love serving it over a bed of creamy polenta to soak up every last drop of that bright, buttery sauce.
Striped Bass Burgers with Spicy Aioli
Growing up near the coast, I’ve always had a soft spot for fresh fish, but it wasn’t until last summer’s fishing trip that I discovered how incredible striped bass can be when transformed into a burger. There’s something magical about that first bite where the crispy exterior gives way to the tender, flaky fish inside, especially when paired with that spicy aioli that somehow makes everything better. I’ve been perfecting this recipe ever since, and it’s become my go-to for summer gatherings when I want to impress without spending hours in the kitchen.
Ingredients
– 1.5 lbs fresh striped bass fillets, skin removed (or any firm white fish)
– 1/4 cup mayonnaise
– 2 tbsp sriracha sauce (adjust to desired heat level)
– 1 tsp lemon juice, freshly squeezed
– 1/2 cup panko breadcrumbs
– 1 large egg, lightly beaten
– 2 tbsp chopped fresh parsley
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/2 tsp salt
– 2 tbsp olive oil (or any neutral oil)
– 4 burger buns, lightly toasted
– 4 lettuce leaves
– 4 slices tomato
Instructions
1. Pat the striped bass fillets completely dry with paper towels to ensure proper searing.
2. Cut the bass into 1-inch chunks and place in a food processor.
3. Pulse the fish 4-5 times until coarsely chopped but not pureed, maintaining some texture.
4. Transfer the chopped fish to a medium bowl and add panko breadcrumbs, beaten egg, parsley, garlic powder, black pepper, and salt.
5. Gently mix the ingredients with your hands until just combined, being careful not to overwork the mixture.
6. Divide the mixture into 4 equal portions and shape into 3/4-inch thick patties.
7. Place the patties on a parchment-lined plate and refrigerate for 15 minutes to help them hold their shape during cooking.
8. While patties chill, combine mayonnaise, sriracha, and lemon juice in a small bowl to make the spicy aioli.
9. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
10. Carefully place the chilled patties in the hot skillet, leaving space between them.
11. Cook the patties for 4-5 minutes until the bottoms are golden brown and crispy.
12. Flip the patties using a thin spatula and cook for another 3-4 minutes until cooked through.
13. Remove the patties from the skillet and let them rest for 2 minutes on a wire rack.
14. Spread spicy aioli on both sides of the toasted burger buns.
15. Place a lettuce leaf and tomato slice on the bottom bun.
16. Top with a warm striped bass patty and cover with the top bun.
What really makes these burgers special is the contrast between the crispy, golden exterior and the moist, flaky fish inside that practically melts in your mouth. The spicy aioli cuts through the richness beautifully, creating this addictive heat that builds with each bite. For a fun twist, try serving them open-faced on toasted sourdough with extra aioli for dipping, or pile on some quick-pickled onions for added crunch and brightness.
Striped Bass Soup with Fennel and Tomatoes
Unbelievably, I discovered this striped bass soup recipe during a rainy coastal vacation when the local fish market had the freshest catch I’d ever seen. I’ve been making it ever since on chilly evenings when I want something comforting but still light enough to enjoy year-round.
Ingredients
- 1 lb striped bass fillets, skin removed (or any firm white fish)
- 2 tbsp olive oil (or any neutral oil)
- 1 medium fennel bulb, thinly sliced (fronds reserved for garnish)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups fish stock (or vegetable broth)
- 1/2 cup dry white wine (optional, but adds depth)
- 1 tsp fennel seeds, lightly crushed
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
- Add sliced fennel and diced onion, cooking until softened and lightly golden, 8-10 minutes, stirring occasionally to prevent burning.
- Stir in minced garlic and cook until fragrant, about 1 minute, being careful not to let it brown.
- Pour in white wine (if using) and cook until reduced by half, approximately 3-4 minutes, scraping any browned bits from the bottom of the pot.
- Add diced tomatoes with their juices, fish stock, crushed fennel seeds, and red pepper flakes, then bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
- Cut striped bass fillets into 2-inch chunks and season both sides with salt and black pepper.
- Gently place fish pieces into the simmering soup, making sure they’re submerged.
- Cook uncovered for 5-7 minutes, or until fish is opaque and flakes easily with a fork, being careful not to overcook.
- Stir in chopped parsley and adjust seasoning with additional salt and pepper if needed.
Gorgeously silky from the tender fish and vibrant from the tomatoes, this soup has a wonderful briny sweetness that pairs perfectly with crusty bread for dipping. I love serving it with the reserved fennel fronds sprinkled on top and extra lemon wedges for squeezing over each bowl—the bright acidity really makes the flavors pop.
Honey Glazed Striped Bass with Sesame Seeds
Honey glazed striped bass has become my go-to dinner party showstopper ever since I perfected this recipe last summer. Honestly, I used to be intimidated by cooking whole fish until my friend Sarah convinced me to try it during our beach vacation, and now I make it almost weekly when striped bass is in season. There’s something magical about that sweet-savory glaze caramelizing under the broiler that makes everyone gather around the kitchen island.
Ingredients
– 1 whole striped bass (about 2-3 lbs), scaled and gutted
– 3 tbsp honey (local if possible for better flavor)
– 2 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp sesame oil (toasted variety preferred)
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp white sesame seeds
– 1 tbsp black sesame seeds (or all white if that’s what you have)
– 2 tbsp vegetable oil (or any neutral high-heat oil)
– 1 lemon, sliced into thin rounds
– Salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and position a rack in the upper third of the oven.
2. Pat the striped bass completely dry with paper towels, inside and out.
3. Make three diagonal slashes about 1-inch apart on each side of the fish, cutting down to the bone.
4. Season the fish generously inside and out with salt and pepper.
5. Stuff the cavity with lemon slices and any leftover ginger pieces.
6. Whisk together honey, soy sauce, sesame oil, minced garlic, and grated ginger in a small bowl.
7. Brush the entire fish with vegetable oil, making sure to coat the slashes.
8. Place the fish on a parchment-lined baking sheet and roast for 15 minutes.
9. Remove from oven and brush generously with the honey glaze mixture.
10. Switch your oven to broil setting and return the fish to the upper rack.
11. Broil for 3-5 minutes until the glaze bubbles and caramelizes, watching carefully to prevent burning.
12. Remove from oven and immediately sprinkle with both white and black sesame seeds.
13. Let the fish rest for 5 minutes before serving to allow juices to redistribute.
From the crispy, sesame-crusted skin to the flaky, moist flesh underneath, this dish delivers incredible texture contrast. The honey glaze creates this beautiful lacquered finish that’s both sweet and savory, while the sesame seeds add nutty crunch to every bite. I love serving this family-style on a large platter with steamed jasmine rice and roasted asparagus for a complete meal that always impresses.
Striped Bass Kebabs with Tzatziki Sauce
Now, I have to confess something—I used to be intimidated by cooking whole fish, but turning striped bass into kebabs completely changed my perspective. There’s something so satisfying about threading those beautiful fillets onto skewers alongside colorful veggies, and when paired with homemade tzatziki, it feels like a fancy dinner that’s actually easy to pull off on a busy weeknight. Trust me, once you try this method, you’ll be grilling these kebabs all summer long.
Ingredients
– 1.5 lbs striped bass fillets, skin removed and cut into 1-inch cubes (or any firm white fish like cod)
– 1 large red bell pepper, cut into 1-inch pieces
– 1 medium red onion, cut into 1-inch chunks
– 3 tbsp olive oil (or any neutral oil like avocado oil)
– 2 tbsp fresh lemon juice
– 2 tsp dried oregano
– 1 tsp garlic powder
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1 cup plain Greek yogurt (full-fat for creamier sauce)
– 1/2 cup grated cucumber, squeezed dry
– 1 tbsp chopped fresh dill (or 1 tsp dried dill)
– 1 small garlic clove, minced
– Wooden or metal skewers (soak wooden ones in water for 30 minutes if grilling)
Instructions
1. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
2. Preheat your grill or grill pan to medium-high heat (about 400°F).
3. In a large bowl, whisk together olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper.
4. Add striped bass cubes, red bell pepper, and red onion to the bowl, and toss gently to coat everything evenly.
5. Thread the marinated fish, bell pepper, and onion alternately onto the skewers, leaving a small space between pieces for even cooking.
6. Place the kebabs on the preheated grill and cook for 3-4 minutes per side, flipping once, until the fish is opaque and flakes easily with a fork.
7. While the kebabs cook, prepare the tzatziki sauce by combining Greek yogurt, grated cucumber, chopped fresh dill, and minced garlic in a small bowl.
8. Stir the tzatziki sauce until well blended, then refrigerate until ready to serve.
9. Remove the kebabs from the grill once cooked and let them rest for 2 minutes.
10. Serve the kebabs hot with the chilled tzatziki sauce on the side.
Absolutely, the flaky, mild fish paired with the crisp-tender veggies and cool, garlicky tzatziki creates a perfect balance of textures and flavors. I love serving these over a bed of lemon-herb quinoa or with warm pita bread for scooping up extra sauce—it turns a simple kebab into a complete meal that always impresses guests.
Striped Bass Stir-Fry with Ginger and Soy
Whenever I find fresh striped bass at my local fish market, my mind immediately goes to this quick stir-fry that never fails to satisfy. I first discovered this combination during a busy weeknight when I needed something fast but flavorful, and now it’s become my go-to when I want a restaurant-quality meal without the fuss. There’s something magical about how ginger and soy transform simple fish into something truly special.
Ingredients
– 1 lb striped bass fillets, cut into 1-inch pieces (skin removed for better texture)
– 2 tbsp vegetable oil (or any neutral oil with high smoke point)
– 1 tbsp fresh ginger, minced (use more if you love that spicy kick)
– 2 cloves garlic, minced
– 1/4 cup soy sauce (low-sodium works perfectly here)
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1/2 cup sliced scallions (reserve some greens for garnish)
– 1 red bell pepper, thinly sliced (adds nice color and crunch)
Instructions
1. Pat the striped bass pieces completely dry with paper towels to ensure proper searing.
2. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
3. Add the striped bass pieces in a single layer, cooking for 2 minutes per side until golden brown but not cooked through.
4. Remove the fish from the skillet and set aside on a plate.
5. Add ginger and garlic to the same skillet, stirring constantly for 30 seconds until fragrant but not browned.
6. Pour in soy sauce and rice vinegar, scraping up any browned bits from the bottom of the pan.
7. Add sliced bell pepper and cook for 2 minutes until slightly softened but still crisp.
8. Return the fish to the skillet along with any accumulated juices.
9. Cook for 1 more minute, gently tossing to coat the fish in the sauce.
10. Drizzle with sesame oil and add most of the scallions, reserving some green parts for garnish.
11. Cook for 30 more seconds until everything is heated through and well combined.
The tender flakes of striped bass practically melt against the crisp bell peppers, while the ginger provides that warm zing that cuts through the rich soy sauce. I love serving this over jasmine rice to soak up every last drop of the savory sauce, or sometimes I’ll wrap it in lettuce cups for a lighter meal that still feels indulgent.
Striped Bass Risotto with Asparagus and Parmesan
Oh my goodness, this striped bass risotto has become my absolute go-to when I want to feel fancy without spending hours in the kitchen. I first made it for a dinner party last spring when asparagus was at its peak, and now my friends request it whenever they come over—it’s that good!
Ingredients
– 1 lb striped bass fillets, skin removed (or any firm white fish)
– 1 cup Arborio rice (don’t substitute with regular rice)
– 1 bunch asparagus, trimmed and cut into 1-inch pieces (save the tough ends for stock)
– 4 cups chicken broth, kept warm on the stove (or vegetable broth for a pescatarian option)
– 1/2 cup dry white wine, like Sauvignon Blanc (or substitute with extra broth)
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 1 small yellow onion, finely diced (about 1/2 cup)
– 2 cloves garlic, minced
– 3 tbsp unsalted butter, divided
– 2 tbsp olive oil
– 1/4 cup heavy cream (optional, for extra richness)
– Salt and freshly ground black pepper, to taste
– 2 tbsp fresh lemon juice (about 1/2 lemon)
– 2 tbsp chopped fresh parsley, for garnish
Instructions
1. Heat the chicken broth in a medium saucepan over low heat until it simmers, then reduce to the lowest setting to keep warm.
2. Pat the striped bass fillets dry with paper towels and season both sides with salt and pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
4. Place the fish fillets in the skillet and cook for 3–4 minutes per side, until the flesh is opaque and flakes easily with a fork.
5. Transfer the cooked fish to a plate and use a fork to break it into large chunks; set aside.
6. In a heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter with the remaining 1 tablespoon of olive oil over medium heat.
7. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until translucent and softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
9. Add the Arborio rice to the pot and toast for 2 minutes, stirring constantly, until the edges look slightly translucent.
10. Pour in the white wine and cook, stirring continuously, until the liquid is fully absorbed, about 2–3 minutes.
11. Add 1 ladle (about 1/2 cup) of warm broth to the rice and stir until absorbed; repeat this process, adding broth one ladle at a time and stirring frequently, for 18–20 minutes total.
12. After 15 minutes of adding broth, stir in the asparagus pieces and continue adding broth and stirring.
13. Once the rice is creamy but still al dente (with a slight bite), remove the pot from the heat.
14. Stir in the remaining 2 tablespoons of butter, grated Parmesan, heavy cream (if using), and lemon juice until well combined.
15. Gently fold in the cooked striped bass chunks and season with additional salt and pepper if needed.
16. Let the risotto rest off the heat for 2 minutes to allow the flavors to meld.
17. Garnish with chopped parsley and extra Parmesan before serving.
Buttery and luxurious, this risotto has the perfect balance of creamy rice and flaky fish, with the asparagus adding a fresh crunch. I love serving it straight from the pot with a crisp green salad on the side—it’s a meal that feels special enough for company but simple enough for a cozy weeknight.
Summary
Mastering striped bass cooking is now easier than ever with these 18 versatile recipes for any occasion. We hope you find inspiration to create memorable meals—give one a try, leave a comment with your favorite, and share your cooking journey by pinning this article on Pinterest!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
