Grilled Apple-Smoked Striped Bass

Grilled Apple-Smoked Striped Bass Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
The key to this simple dish, which earned our Test Kitchen's highest rating, is high quality fresh fish. It's served in many of the open-air restaurants of Benin's major city, Cotonou, and is always grilled over a wood fire. Wood chips infuse a similar smoky flavor. You can substitute red snapper, which cooks in about 8 minutes. A fish basket works great, but a perforated sheet of aluminum foil will also let you easily remove the fish from the grill.


8 servings (serving size: 5 ounces)

Recipe from

Cooking Light

Nutritional Information

Calories 229
Caloriesfromfat 24 %
Fat 6.1 g
Satfat 1.4 g
Monofat 1.7 g
Polyfat 2.2 g
Protein 40.3 g
Carbohydrate 0.8 g
Fiber 0.1 g
Cholesterol 90 mg
Iron 0.7 mg
Sodium 442 mg
Calcium 30 mg


1/4 cup apple wood chips
2 dried habanero chiles
1 tablespoon peanut or vegetable oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (3-pound) striped bass fillet (about 1 inch thick)
Cooking spray
1 lemon, thinly sliced


Cover apple wood chips with water, and soak for 1 hour. Drain well.

Place chiles in a spice or coffee grinder; process until finely ground. Place 1/8 teaspoon ground chile in a small bowl (reserve remaining ground chile for another use). Add oil, salt, and black pepper, stirring to combine. Rub spice mixture over fish; refrigerate 30 minutes.

Prepare grill.

Place wood chips on hot coals. Coat a large piece of heavy-duty aluminum foil with cooking spray; pierce foil several times with a fork. Place foil on grill rack coated with cooking spray. Place fish on foil; arrange lemon slices over fish. Grill 20 minutes or until fish flakes easily when tested with a fork. Serve immediately.


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April 2003
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