Striped Bass Recipe

Striped Bass with Cherry Tomato Salad and Squash Jam
Grilled with elegant accompaniments, stripers make a great summer meal

Final touch

A drizzle of extra virgin olive oil finishes the dish. Zack Stovall / Salt Water Sportsman Magazine

Cherry Tomato Salad

  • 2 cups cherry tomatoes
  • 1⁄2 cup croutons
  • 1⁄2 cup extra virgin olive oil
  • 1 cup zucchini or yellow squash, grilled or roasted
  • Basil to garnish

Quarter or halve the tomatoes, add to the squash and croutons, then add the olive oil and basil and refrigerate until ready to plate.

Squash Jam

  • 2 cups yellow squash
  • 1 cup chopped onion
  • 2 tablespoons mustard seed
  • 1⁄4 cup sugar
  • 1⁄4 cup champagne vinegar

Sauté the onion with the mustard seed, sugar and vinegar until tender, then add the squash at the end and cook gently to soften it, then remove from heat.

Striped Bass

  • 6-ounce striped bass fillet
  • Canola oil

Skin the fillet to prevent uneven cooking and buckling. Lightly coat with canola oil and place on the grill. Turn and rotate twice on each side if you want attractive grill marks on the fillet. Salt and pepper to taste prior to plating.Prepare a bed of the tomato salad on the plate, set the fillet on top, place a dollop of squash jam on top, drizzle with extra virgin olive oil and garnish with red mustard.

beer and wine

Pair Well

Beer: Highland Gaelic Ale from Highland Brewing, North Carolina Wine: A French chardonnay or white Burgundy, such as Domaine Matrot or Domaine Lenoir from Macon-Villages Megan Williams

For additional recipes look HERE.

Brandon McGlamery

Brandon McGlamery

is head chef and partner of Luma on Park ( and Prato ( in Winter Park, Florida, as well as the author of “9 Courses.” Zack Stovall / Salt Water Sportsman Magazine