Grilled Striped Bass

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  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.
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