Striped Bass and Foil Eggplant Recipe

Use black-olive vinaigrette for this delicious dish
Striped Bass Seafood Recipe
Striped Bass and Foil Eggplant with Black-Olive Vinaigrette Bill Doster

Summertime calls for outdoor grilling, so for the next couple of months, we’ll look at dishes easily prepared on the grill. All that’s required is a temperature-controlled grill, such as the Big Green Egg we use here, but any similar appliance will do the job, so long as you can monitor the temperature for predictable results.


Grilled Striped Bass

  • 4 striped bass fillets
  • (6 ounces each)
  • Olive oil
  • Salt
  • Pepper

Black-Olive Vinaigrette

  • 1⁄2 cup oil-cured black olives, chopped
  • 1⁄2 cup blanched English peas
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons shallots, minced
  • 11⁄2 tablespoons sugar
  • 2⁄3 cup extra virgin olive oil
  • 1⁄4 cup mint, chopped
  • Mix together and reserve for serving over the fish

Eggplant Sauce

  • 4 Japanese eggplants
  • 3 cloves garlic, cracked
  • 4 tablespoons plain yogurt
  • 1 tablespoon chili oil
  • 2 tablespoons vinegar
  • Salt to taste
Striped Bass Seafood Recipe
Mix all Black-Olive Vinaigrette ingredients together and save for the final step. Bill Doster
Striped Bass Seafood Recipe
Step 2 Bill Doster
Striped Bass Seafood Recipe
Step 4 Bill Doster


  1. Drizzle the fillets with olive oil to coat and salt and pepper to taste.
  2. Place fillets on the grill at 400 degrees for 10 to 15 minutes, turning halfway through.
  3. Split eggplants lengthwise and slice into half-rounds.
  4. Wrap all the eggplant sauce ingredients in foil and cook on the grill at 400 degrees for 20 minutes.
  5. Add the striped bass, reseal, and cook for another 7 to 10 minutes.
  6. Remove from heat, transfer to a platter, and spoon black-olive vinaigrette over the top.
Orlando Florida Chef

Brandon McGlamery

Brandon McGlamery is head chef and partner of Luma on Park and Prato in Winter Park, Florida and Luke’s Kitchen & Bar in Orlando, Florida, as well as the author of “9 Courses.” Zach Stovall