Grilled striped bass paired with a refreshing cucumber and jalapeño salsa is the perfect dish for summer gatherings. This combination brings together the rich, smoky flavor of the grilled striper with the crisp, cool, and just slightly spicy salsa, making it an incredibly tasty and refreshing fish dish.
Did you know striped bass season in New England is typically from May to November? Time to get your hands on some local stripers!
What is striped bass?
Striped bass, also called striper or rockfish, can be found in the New England, Mid-Atlantic and Southeastern waters of the US. They are long living fish – some stripers living up to 30 years and and can grow up to 5 feet and 77 pounds.
What does striped bass taste like?
Striped bass is a great eating fish – white, buttery, flaky meat that’s mild and slightly sweet. It does really well on the grill, as you’ll see in this recipe.
Nutrition and sustainability
- Striped bass is rich in protein (as is all seafood) and provides an excellent source of Vitamin B12, Vitamin B3 and selenium.
- Because stripers can live so long, their mercury content can be higher than in other smaller, shorter-living fish, so be aware of that, especially if you are pregnant, breast feeding or planning on becoming pregnant. The EPA/FDA recommend no more than 1 serving per week.
- According to NOAA, U.S. wild-caught Atlantic striped bass is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
What ingredients do you need for this striper dish?
This is a very simple dish. For the striped bass, you’ll need:
- striped bass filet , skin on
- extra virgin olive oil
- kosher salt & black pepper
- ground cumin
For the salsa:
- cucumber
- tomato
- jalapeno
- red onion
- cilantro
- garlic
- lime
- extra virgin olive oil
- salt and pepper
- ground cumin
For serving:
- feta cheese
- lime wedges
How do you make this grilled striped bass with salsa?
The full directions are in the recipe card below, but the quick version is:
- Preheat your grill, clean and oil the grates.
- Pat fish dry; brush on both sides with olive oil and sprinkle with salt, cumin and black pepper.
- Combine cucumber, tomato, jalapeño, red onion, cilantro, garlic, lime juice and zest, extra-virgin olive oil, salt, cumin and black pepper.
- Place on grill; flip after 3-4 minutes – fish should release easily from the grill when it’s ready to flip. Cook another 3-4 minutes, until fish is opaque, firm and flakes easily with a fork.
- Spoon salsa overtop fish; sprinkle with feta cheese. Serve with lime wedges.
Frequently asked questions:
- Can I substitute another fish for the striped bass?
Yes – a meaty white fish that holds up on the grill would be best. Halibut, mahi mahi and swordfish would be great with this salsa.
- Is this recipe really spicy?
No – it has just the right amount of heat. I am not a fan of really spicy things. The jalepeno just gives it the right amount of kick to make this fish dish interesting. Of course, you can omit the jalepeno, if preferred.
Looking for more white fish dishes? Try these:
Grilled Striped Bass with Salsa
Ingredients
For the striped bass
- 24 ounces striped bass fillet skin on, cut into 4 equal portions
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground black pepper
For the salsa
- 1 medium cucumber seeded, diced
- 1 medium tomato diced
- 1 jalapeno seeded, finely diced
- 1/4 medium red onion finely diced
- 1/2 cup cilantro chopped
- 1 clove garlic minced
- 1 lime zest and juice of
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground black pepper
For serving
- 1/4 cup crumbled feta cheese
- 1 lime cut into wedges
Instructions
- Preheat grill to high heat. Clean and oil grates.
- Pat striped bass filets very dry. Brush on both sides with extra virgin olive oil and sprinkle the flesh side with salt, cumin and black pepper.
- In a large bowl, combine cucumber, tomato, jalapeno, red onion, cilantro, lime juice, extra virgin olive oil, salt, cumin and black pepper. Add more salt to taste, if needed.
- Place striped bass onto the grill. Grill until fish is opaque, firm and flakes easily with a fork. Flip halfway through cooking time. Remove from grill.
- Plate fish on a serving platter. Spoon salsa overtop fish. Sprinkle with feta cheese. Serving with lime wedges.
Notes
- If you like more heat, don’t seed the jalapeño, just finely dice it. We tend to like less heat – I find this salsa to have the perfect amount of heat without being too spicy. Remember to use gloves when handling jalapeño – and most importantly, don’t touch your eyes after handling, wash those hands well!
- If you don’t like feta, you can leave it out. It does add a nice creaminess and saltiness to the salsa and takes away some of the heat from the jalapeño.
Nutrition
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