Grilled Striped Bass

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 6 (3/4-inch-thick) striped bass steaks (about 2 pounds)
  • 1/2 cup butter or margarine, melted
  • 1/3 cup sherry
  • 1/3 cup lemon juice
  • 3 tablespoons soy sauce
  • 2 tablespoons dried dill weed, crushed
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 2 tablespoons butter, melted
  • Fresh parsley sprigs
  • Lemon slices

Preparation

  1. Rinse steaks thoroughly in cold water; pat dry, and place in a 13- x 9- x 2-inch baking dish.
  2. Combine 1/2 cup butter, sherry, lemon juice, soy sauce, dill weed, garlic, and salt in a small bowl; stir well, and pour over steaks. Cover; marinate at room temperature 30 minutes, turning steaks once.
  3. Remove steaks from marinade; reserve marinade. Grill steaks 4 inches from hot coals 10 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
  4. Transfer steaks to a warm serving platter, and pour 2 tablespoons melted butter over fish. Garnish with parsley and lemon.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Striped Bass Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy