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Super Simple Grilled Striped Bass with Quick Basil Aioli Sauce
The meat of a Striped Bass is a cross between flaky and meaty, meaning its texture lies somewhere between cod or sole and swordfish or tuna. Its taste, like most fish, varies depending on where it was caught and what is was eating but in general, this white fleshed fish is rich, sweet and (not fishy) to use an old phrase.
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- 1 each Striped Bass, Medium or 2 Fillets
- - Non-Stick Vegetable Spray
- 1⁄2 tsp. Kosher or Sea Salt
- 1⁄2 tsp. Black Pepper, freshly ground
- - For Aioli Style Sauce
- 1⁄4 cup Mayonnaise
- 1 Tbsp. Basil Pesto
- 2 Tbsp. Sour Cream
- 1 tsp. Lemon Juice
- 1 pinch Salt & Pepper
- Pre-heat a George Forman style electric griddle on medium high.
- Lightly spray each Striped Bass fillet on each side with non-stick vegetable spray then season with salt and pepper.
- Open griddle, place fillets side by side and close.
- While fish is cooking, whisk together all Aoili Sauce ingredients in a small bowl.
- The fish, depending on fillet thickness, will take approximately 3 to 5 minutes to fully cook through. Check doneness by opening the griddle and testing the flesh for firmness, opaqueness and ability to flake when gently separated with a fork.
- Remove fillets from griddle and place on a serving plate.
- Top with approximately 2 Tbsp. of the Basil Aioli in a band across each fillet.
Nino Salvaggio http://www.ninosalvaggio.com/