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Mariner's Menu

Sautéed Striped Bass with Garlic-Basil Butter


  • 1 ½ pounds striped bass fillets, skinless, cut into serving-size pieces
  • 1 tablespoon butter, melted
  • 1 tablespoon oil
  • salt
  • freshly ground black pepper

Prepare Garlic-Basil Butter and set aside.

Pat fish dry with paper towels. Season with salt and pepper.

In a large nonstick skillet, melt the butter with oil over medium-high heat.

Place the fish in the skillet and cook for about 6 minutes. Gently turn the fish over and cook about 1 to 2 minutes longer or until done. Serve with Garlic-Basil Butter.

Garlic-Basil Butter

  • ½ cup butter, softened
  • 1 teaspoon pressed garlic
  • 1 teaspoon minced fresh basil
  • 1 teaspoon fresh lemon juice
  • ⅛ teaspoon salt

In a small bowl, combine butter, garlic, basil, lemon juice and salt. Serve with warm fish.

Contributed by Joyce Taylor MM2