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Home Spring 2011 Delish! The J.W. Jackson Recipes

By Philip Craig and Shirley Prada Craig

Philip Craig, famed author of the J.W. Jackson and Martha’s Vineyard Mystery Series, shares he and his wife’s scoop on fresh seafood and garden grown cuisine. You’ll get the inside word on more than 250 delicious very Vineyard dishes.

Grilled Striped Bass with Herb Butter

  • Two to three pound striped bass fillet
  • Herb butter
  • Salt and pepper to taste

Herb Butter

  • ½ cup butter or margarine
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh basil
  • 1 tablespoon minced fresh thyme
  • ¼ teaspoon ground pepper
  • Makes about ¾ cup

 

Sprinkle the bass with salt and pepper and place on well-greased grill at medium heat. Cover with herb butter mixture and cook under closed grill or aluminum foil tent, basting frequently with remaining herb butter mixture for 10-15 minutes per inch thickness of fish or until fish is flaky. Serve with remaining herb butter sauce. Serves six to eight.

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