Striped Bass with Classic Salsa Verde

Recipe from Sunset

More From Sunset


  • 1 cup Classic Salsa Verde, made without avocado
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon chopped fresh mint leaves, plus more for seasoning fish
  • 2 small butterflied striped bass or trout with bones and heads removed
  • Olive oil
  • Salt
  • Freshly ground black pepper


  1. 1. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds).
  2. 2. Meanwhile, in a bowl, stir salsa with basil and 1 tbsp. mint. Season fish all over with olive oil, salt, pepper, and mint to taste. Set each fish skin-down on a double sheet of well-oiled foil.
  3. 3. Grill fish on foil about 3 minutes over a hot fire. Spoon salsa onto 2 plates and carefully slide fish off of foil onto salsa.
My Notes

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

Add Note

Striped Bass with Classic Salsa Verde Recipe at a Glance
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy