Pin it
Turn a basic grilled bass into an amazing meal with a coating of herb-loaded butter. I've whipped this up for countless backyard parties when the fish is super fresh and my garden herbs are thriving. The fish's subtle taste works amazingly with the flavorful butter that soaks into each tender bite.
I learned this trick from a local guy cleaning his catch at the marina. Since he showed me his butter mix, I can't grill fish any differently. Now even my friends who usually avoid seafood ask for seconds when they come over.
What You'll Need
- Striped bass fillet: 2 to 3 pounds. Check for bright eyes and tight flesh on whole fish. Wild-caught tastes better, but farmed works too.
- Salt and pepper: as needed. Go with kosher salt for easier seasoning.
- Butter or margarine: 1/2 cup. Grab unsalted butter to manage salt levels yourself. Leave it out to soften before mixing.
- Fresh parsley: 2 tablespoons chopped. Flat-leaf offers more punch than the curly kind.
- Fresh basil: 2 tablespoons chopped. Regular basil is perfect, but try Thai basil for something different.
- Fresh thyme: 1 tablespoon chopped. Pull the leaves off the stems before you measure.
- Black pepper: 1/4 teaspoon. Grind it fresh for the strongest smell and taste.
How To Make It
- Mix your flavored butter:
- Stir together room-temp butter with chopped parsley, basil, thyme, and black pepper in a bowl. Keep mixing until all herbs spread evenly through the butter. You want soft but not melted butter. You can make this earlier and chill it, just let it warm up before use.
- Get the fish ready:
- Dry the bass completely with paper towels so it'll brown nicely. Add plenty of salt and pepper on both sides. Don't rush this part - good seasoning makes the fish taste great by itself, not just from the butter.
- Set up your grill:
- Get your grill to medium heat and scrub the grates clean. Add plenty of oil to stop sticking. A fish holder works great if you're worried about the fillet breaking apart, but you don't really need one.
- Cook the fish:
- Put your seasoned fillet on the oiled grill with skin facing down. Right away, spread about half your herb butter mix across the top. Shut the lid or make a foil cover to keep heat in for gentle cooking.
- Add more butter and finish cooking:
- After around 5 minutes, brush more herb butter on the fish. Keep cooking for 10-15 minutes total for each inch of thickness. You'll know it's done when it flakes easily and hits 145°F inside.
- Get it on the table:
- Move the bass to a serving dish and spoon whatever herb butter is left over the top. The hot fish will melt it into a tasty sauce.
Pin it
The herbs really make this dish special. I grow mine in containers right outside my kitchen, and I love going out to cut fresh herbs before cooking. My grandpa was big into fishing and always told me that simple cooking lets really good fish shine on its own.
Keeping Extras
Got some bass left? Put it in a sealed container in your fridge for up to two days. The butter will harden when cold, so warm the fish slowly in a 275°F oven just enough to heat through without overcooking. I actually prefer breaking up leftover fish into a pasta dish or salad the next day for a totally new meal. The herb butter melts and turns into an amazing sauce with no extra work.
Prep In Advance
You can fix the herb butter up to a week early. Just form it into a log with plastic wrap, stick it in the fridge, and cut off chunks when needed. This butter stays good in the freezer for three months and tastes great on any grilled fish, steaks, or warm bread. I usually make twice as much and keep it handy for unexpected guests or to add quick flavor to weeknight dinners.
Finding Good Bass
When buying bass fillets, look for clear, firm flesh without any strong fish smell. The skin needs to look bright and metallic. For whole fish, check that the eyes look clear and bulging, not foggy or sunken. Farm-raised bass is eco-friendly and available all year, while wild bass has stronger flavor but you can only get it from spring through fall. Always ask your fish seller when it came in and pick the freshest option.
Side Dishes That Work Well
This fancy fish goes great with simple sides that don't fight with its light flavor. Try a fresh green salad with lemon dressing, grilled asparagus, or small roasted potatoes. For a complete summer dinner, I like serving it alongside corn on the cob and a bright tomato and mozzarella salad. A cold glass of Sauvignon Blanc or Pinot Grigio fits perfectly with the meal.
Pin it
Frequently Asked Questions
- → Which fish works best for this?
Striped bass is the go-to. Its mild, firm texture blends wonderfully with buttery herbs.
- → How do I tell if it’s done cooking?
Check for easy flaking with a fork or an internal temperature of 145°F for perfect doneness.
- → Can I swap fresh herbs for dried ones?
Sure, dried herbs are fine. Just use about half as much since dried are more concentrated.
- → Is there a way to cook this without grilling?
Absolutely! Use your oven for baking or a pan for stovetop cooking and adjust the timings.
- → What sides go best here?
Try roasted veggies, buttery potatoes, or toss up a crisp, fresh salad alongside your fish.