ErinGoScratch Recipe- Grilled Striped Bass with Summer Vegetable Salsa

striped bass

Twice each year, spring and fall, a large body of Striped Bass move into the waters around New York City. They chase giant schools of bunker and herring up the east coast and into the inlets formed by the barrier islands of the New Jersey and New York coastal waterway.

Some of the best Striper fishing is right around us. Sandy Hook, Breezy Point, Long Beach, Manasquan Inlet, Jamaica Bay, Fire Island, The Hudson River above the GW Bridge and Raritan Bay. Big fish can be caught in good numbers when ties are right and bait is plentiful. The ever-hungry bluefish are always nearby.


The fillets that come off 25 lb plus Striped Bass are thick and tasty. This is a fish that hold up nicely on the grill. Marinate, sear, garnish with fresh veggies and raise a glass of beer or pinot grigio to your good luck! NO SHORT STRIPED BASS KEPT EVER!

striper fillet

This is a simple approach with great results. Pasta salad, rice or salad are nice additions.


• 2 (1 1/2 pound) striped bass fillets (preferably self-caught)

• 2 tablespoons of Adobo
• 1/2 cup fresh lime juice
• 1 bunch Italian Parsley, chopped
• 1/2 cup olive oil

• 2 Bell peppers (one red, one green or yellow), cubed
• 1 large Bermuda onion, chopped
• 1 to 2 jalapeno chiles, stemmed, chopped and seeded, if desired
• 1 cup fresh yellow corn or yellow zucchini (or both)
• 2 Jersey Ugly tomatoes, chopped
• Pinch of freshly ground black pepper
• 1/4 cup extra virgin olive oil
• ½ cup white wine
• ½ white vinegar
1 lime, parsley for finishing

Combine marinade ingredients in a glass or ceramic baking dish. Whisk to combine. Dab both sides of the fillet in marinade and cover with foil for 1 hour in the refrigerator. After marinating, preheat grill.


Preheat the grill. Place the peppers, corn, chilies and onion on a baking tray. Turn frequently, until lightly charred. Put veggies in pan. Whisk in the olive oil and white wine. Add tomatoes. Season with salt and pepper. Cook high for 2 minutes. Set aside.

Transfer the bass to grill. Allow the bass to sear. About 4 minutes. Put on a favorite song. When the song is done, turn the fish. Repeat (different song) 4 minutes more. Your fish is done. Eat right away.

Spoon some nice healthy rows of the colorful salsa across the fish and enjoy a nice taste of summer. Serves 4-6.

Published by eringoscratch

I am a big man, home cook in a tiny kitchen in NYC. I hook it and cook it, buy it and fry it, and will show you around NYC!

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