Herb and Vegetable Stuffed Striped Bass
Herb and Vegetable Stuffed Striped Bass
Try this quick and easy striped bass recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Grilling
  • Preparation Time 15 minutes
  • Cooking Time 20 minutes
  • Yield 2 servings
  • 2 medium Leeks, white and green parts only
  • 1 medium Zucchini
  • 1 stalk Celery
  • 1 Red Bell Pepper
  • 3 tablespoons White Wine
  • 3 tablespoons Extra Virgin Olive Oil
  • Salt and Pepper
  • 6 whole cleaned Striped Bass (about 12 ounces each), or other small whole fish
  • 1 Lemon, sliced thinly
  • 12 stems fresh Thyme
  • 12 Basil leaves
  • Butcher's twine
  1. Julienne leeks, zucchini, celery and red pepper (cut into thin strips). Toss together with wine and olive oil and season lightly
  2. Preheat grill to medium-high and place on a fish rack to heat (or make sure grill is very clean)
  3. Rinse striped bass and fill cavity with julienne vegetables
  4. Place a few lemon slices inside each and 2 sprigs of thyme and 2 basil leaves. Tie each fish at the center (or in 2 places if needed) to keep vegetables in
  5. Brush outside of fish with any remaining oil/wine from the bowl and season lightly
  6. Place fish on heated grill rack and grill without moving for about 8 minutes
  7. Turn fish over and cook, without moving for another 8 minutes, or until fish has cooked through
  8. Remove twine and serve

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