Striped Bass Herb Butter

This no-fuss bass on the grill turns into a tasty treat with just a coating of herb-packed butter. I've been fixing this for backyard get-togethers when fish is fresh and my garden herbs look amazing. The light, flaky fish works so well with the flavorful butter that seeps into every tender morsel.

I learned this trick from watching a guy clean his catch on the dock. Once he told me about his special herb butter, I can't grill fish any other way now. Even my friends who aren't big on seafood ask me to make this when they come over.

What You'll Need

• Striped bass fillet: 2 to 3 pounds. Check for bright eyes and sturdy flesh when buying whole. Farm-raised works, but wild-caught tastes way better.
• Salt and pepper: as needed. Grab kosher salt for easier seasoning.
• Butter or margarine: 1/2 cup. Go with unsalted butter to manage saltiness yourself. Leave it out to soften for smooth mixing.
• Fresh parsley: 2 tablespoons chopped. The flat Italian kind gives more punch than the curly stuff.
• Fresh basil: 2 tablespoons chopped. Regular sweet basil is great but try Thai for something different.
• Fresh thyme: 1 tablespoon chopped. Pull those tiny leaves off the stems before you measure.
• Black pepper: 1/4 teaspoon. Grind it fresh for the best smell and taste.

How To Make It

Mix up the magic butter:

Stir together room temp butter, chopped parsley, basil, thyme, and black pepper in a bowl. Mix it all up until you can't see any herb clumps. The butter should be soft but not melty. You can make this earlier and chill it, just warm it up before you need it.

Get the fish ready:

Dry your bass with paper towels so it'll brown nicely. Sprinkle both sides generously with salt and pepper. Don't rush this part – the fish itself needs flavor, not just the topping.

Fire up your grill:

Get your grill going at medium heat and scrub those grates clean. Add plenty of oil to stop sticking. You can use a special fish basket if you're worried about it falling apart, but you don't have to.

Cook that fish:

Put your seasoned fillet on the oiled grill with skin facing down. Right away, smear about half the herby butter mix on the top. Close the lid or make a little tent with foil to keep the heat in for gentle cooking.

Add more butter and finish:

After around 5 minutes, brush more herb butter on the fish. Keep cooking for a total of 10 to 15 minutes for each inch of thickness. It's done when you can easily flake it with a fork and it hits 145°F inside.

Dish it up:

Move your grilled bass to a plate and spoon whatever butter mix is left on top. The hot fish will melt it into a yummy sauce.

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Those fresh herbs really make this dish special. I grow them in containers right outside my kitchen, and I love the little routine of cutting herbs before cooking dinner. My grandpa was big into fishing and always told me that keeping things simple lets good fresh fish really stand out.

Saving Extra Fish

Got some bass left? Keep it in a sealed container in your fridge for up to two days. The butter will harden when cold, so warm the fish gently in a 275°F oven just until hot to avoid drying it out. I actually enjoy breaking up leftover fish and mixing it with pasta or greens the next day for a completely different meal. The herby butter melts and makes an instant sauce that tastes amazing.

Get A Head Start

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 slices when you need them. This flavor-packed butter freezes great for up to three months and tastes wonderful on any grilled fish, beef, or even smeared on warm bread. I often whip up twice as much and keep it handy for last-minute guests or to jazz up quick weeknight dinners.

Finding Good Bass

When you're shopping for striped bass, go for pieces with firm, see-through flesh without any strong fish smell. The skin should look bright and metallic. For whole fish, the eyes must be clear and bulging, not foggy or sunk in. Farm-raised bass is eco-friendly and you can get it all year, while wild bass has stronger flavor but you can only find it from spring to fall usually. Always ask your fish guy when it came in and pick the freshest you can.

What Goes Well With Bass

This fancy fish works best with simple sides that don't fight with its gentle flavor. Try a green salad with lemon dressing, grilled asparagus, or small roasted potatoes as great matches. For a full summer dinner, I love adding corn on the cob and a bright tomato and mozzarella salad. A cool glass of Sauvignon Blanc or Pinot Grigio fits perfectly with this meal.

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Frequently Asked Questions

→ What fish works well for this meal?

Striped bass is great because its mild taste and sturdy texture go perfectly with herbed butter.

→ How can I tell when the fish is ready?

It’s done when it flakes easily using a fork and reaches 145°F inside.

→ Can I use dry herbs for this?

Dried herbs are fine, but fresh ones give a better flavor. Use half the amount if using dried.

→ Can I cook this without a grill?

Absolutely! You can bake it in the oven or sear it in a pan—just adjust the timing as needed.

→ What sides go well with it?

Try pairing it with roasted veggies, fresh salads, or creamy mashed potatoes.