Looking for the ultimate grilled striped bass recipe that balances restaurant-quality flavor with home-cook simplicity? This stunning fresh fish dinner delivers professional results with surprisingly minimal effort – perfect for both special occasions and elevated weeknight meals.
Why This Grilled Striped Bass Recipe Stands Out
This healthy seafood recipe showcases the natural flavors of wild-caught striped bass, a sustainable choice with firm, flaky texture and clean, sweet flavor. Unlike heavy, sauce-laden fish dishes, this recipe uses simple seasoning and high-heat grilling to achieve that coveted crispy skin while keeping the flesh moist and tender.
The magic happens at 400-450°F on a well-maintained grill, creating that perfect sear without sticking or falling apart. This easy grilling technique works beautifully for striped bass but can be adapted for other premium white fish like halibut or sea bass.
Elevating Your Fish Dinner with Mediterranean Flavors
The accompanying grilled citrus salad transforms this from a standard grilled fish dinner to a gourmet seafood dinner. The combination of charred mandarin oranges and grapefruit delivers bright acidity and subtle sweetness, while grilled endive and fennel contribute pleasant bitterness and aromatic complexity.
This vibrant salad incorporates nutrient-rich ingredients like arugula, heart-healthy pistachios, protein-packed farro, and just enough feta cheese for tangy richness. Together, these elements create a delightful Mediterranean-inspired meal – colorful, textured, and bursting with complementary flavors.
The Perfect Finishing Touch: Grilled Citrus Vinaigrette
The homemade citrus vinaigrette ties everything together with sophisticated flavor that’s surprisingly simple to make. By using juice from a grilled mandarin orange combined with Dijon mustard, garlic, honey, and quality extra virgin olive oil, you create a dressing with depth and complexity that enhances both the fish and salad components.
Health Benefits of This Coastal-Inspired Dish
This recipe perfectly aligns with the principles of the Mediterranean diet, which is consistently ranked among the healthiest eating patterns worldwide. Rich in lean protein, omega-3 fatty acids, fiber, antioxidants, and healthy fats, this meal delivers impressive nutritional value without sacrificing flavor.
It’s naturally gluten-free when served without the farro (or substituted with quinoa), making it adaptable for various dietary needs. The combination of protein and complex carbohydrates creates a satisfying meal that’s nourishing without being heavy.
When to Serve This Signature Fish Dish
Whether you’re hosting a summer dinner party or creating a special date night at home, this grilled striped bass with citrus fennel salad delivers restaurant-quality results that will impress even discerning guests. The visual appeal of the colorful components arranged on a platter makes for a stunning presentation worthy of your finest table settings.
For the perfect pairing, serve with a crisp Sauvignon Blanc or unoaked Chardonnay that complements the citrus notes in the dish. Add a side of grilled sourdough bread to complete this exceptional New American coastal cuisine experience that celebrates seasonal ingredients and clean, vibrant flavors.
Grilled Striped Bass with Grilled Citrus, Endive and Fennel Salad
2
servings15
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minutesThis grilled striped bass pairs crispy-skinned fish with a smoky citrus, fennel, and endive salad that’s bright, bitter, and bold. Finished with a grilled orange vinaigrette and crunchy pistachios, it’s light, layered, and packed with flavor.
Ingredients
- For the Grilled Striped Bass
2 fillets of striped bass (6-8 oz each)
1 tablespoon avocado oil
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
- For the Salad
2 heads of endive, halved
1 bulb of fennel, halved
3 medium mandarin oranges, peeled and halved
1 large grapefruit, peeled and halved
1 tablespoon pistachios, chopped
1 cup fresh arugula
1/2 cup farro (or barley), cooked
2 tablespoons feta cheese, crumbled
- For the Dressing
1 grilled mandarin orange, juiced
1 tablespoon Dijon mustard
1 clove of garlic, minced
1 tablespoon honey
3 tablespoons extra virgin olive oil
to taste, salt and ground black pepper
Directions
- Preheat the Grill:
Set your grill to medium-high heat 400–450°F (204–232°C). Clean and oil the grates to prevent sticking. Let it heat fully. You want strong grill marks, not steam. - Grill the Salad Components:
Place the mandarin oranges, grapefruit, and endive cut-side down on the grill. Grill for 2–3 minutes until well-charred but still structured. Place the fennel on the grill, and grill for 3-4 minutes per side. Remove and let cool slightly. - Grill the Fish:
Pat your striped bass fillets very dry with paper towels. Rub both sides with avocado oil, salt, ground black pepper, and chili powder. Place skin-side down on the hot grill. Don’t move it — let it crisp and release naturally, 3–4 minutes. Once the skin is golden and releases cleanly, gently flip and grill another 2–3 minutes, until the fish is opaque and flakes easily. - Make the Vinaigrette:
In a small bowl, whisk together the juice from one grilled citrus half, Dijon mustard, honey, extra virgin olive oil, and salt and ground black pepper to taste. - Build the Salad:
Shave the grilled fennel thin with a knife or mandoline. Slice the grilled citrus into segments. Toss together the grilled endive, fennel, citrus segments, farro, and arugula. Drizzle with the vinaigrette and toss gently to coat. Stir in the chopped pistachios and crumbled feta cheese. - Plate and Serve:
Spoon the salad into shallow bowls or plates. Nestle the grilled striped bass alongside or over the salad. Finish with fennel fronds, an extra drizzle of dressing, and a crack of black pepper.
SUGGESTED RECIPE: Citrus Grilled Shrimp and Leeks Salad
For another dish that plays with smoke and citrus, the Citrus Grilled Shrimp and Leeks Salad is a perfect follow-up. Grilled shrimp and leeks bring depth, while fresh citrus adds brightness, making it an ideal light-yet-bold salad for warmer weather.
