Laura’s Marinated Striped Bass
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Recipe
- 1 ½ pounds striped bass fillets, skinless, cut into serving-size pieces
- ¼ cup fresh parsley
- ¼ cup sherry
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 teaspoons salt
- 2 tablespoons fresh rosemary
- ½ teaspoon sugar
- ½ teaspoon freshly ground black pepper
- 6 cloves garlic, rough chopped
- 3 tablespoons chopped shallots
- 1 cup olive oil
Add parsley, sherry, mustard, lemon juice, salt, rosemary, sugar, pepper, garlic and shallots to a food processor and blend finely while slowly adding olive oil. Blend until marinade emulsifies.
Place striped bass fillets into a plastic bag and add the marinade. Gentle shake to coat fillets. Refrigerator for 1 to 2 hours, turning the bag over halfway through.
Pre-heat grill to medium-high.
Place fish on the grill and cook for about 5 minutes, basting occasionally. Flip over and repeat, cooking until done.
Contributed by Eric Herbst, Coastal Aquaculture Specialist, North Carolina Sea Grant
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