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Laura’s Marinated Striped Bass


  • 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