Grilled Striped Bass with Herb Butter
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.
Recipe reprinted from Delish! The J.W. Jackson Recipes by Philip Craig and Shirley Prada Craig.
- Two to three pound striped bass fillet
- Herb butter
- Salt and pepper to taste
- ½ cup butter or margarine
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh basil
- 1 tablespoon minced fresh thyme
- ¼ teaspoon ground pepper
Combine all ingredients to make herb butter. 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.