What’s for dinner? We’ve partnered with the Massachusetts Division of Marine Fisheries and fourth-generation fishmonger Laura Foley Ramsden to bring you delicious inspiration for preparing local seafood.
There’s nothing quite like grilling a fresh fillet of fish—especially when it’s topped with a zesty, homemade compound butter that melts into every bite. This recipe is perfect for seafood lovers and fishing families looking to make the most of their catch. It’s simple, flavorful, and lets the natural taste of the fish shine through.
Ingredients
For the Marinade
1 chopped shallot
1 cup olive oil
¼ cup white wine
1 tablespoon soy sauce
1–2 dashes of Tabasco
Juice of 1 lemon wedge
For the Compound Butter
1 stick (½ cup) unsalted butter, softened
1 shallot, finely diced
1 tablespoon diced red bell pepper
1 tablespoon chopped fresh parsley
Juice of 1 lemon wedge
For the Fish
Fresh striped bass fillets, portioned into manageable sizes
Instructions
1. Marinate the Fish
Combine the chopped shallot, olive oil, white wine, soy sauce, Tabasco, and lemon juice in a bowl. Pour the marinade over your striped bass fillets and refrigerate for about 30 minutes, allowing the flavors to soak in.
2. Make the Compound Butter
In a small bowl, mix the softened butter with diced shallot, red pepper, parsley, and a squeeze of lemon. Blend thoroughly and set aside. This butter will infuse the fish with vibrant, herbaceous flavor during grilling.
3. Grill the Bass
Preheat your grill to high heat. Place the marinated fillets directly on the grates. Grill for 10 to 20 minutes, depending on thickness, flipping once if needed. About halfway through cooking, top each fillet with a generous dollop of the compound butter. Let it melt over the fish as it finishes cooking.
4. Serve and Enjoy
Remove the fish from the grill and bring it inside. You’ll see the butter and herbs have melted beautifully into each fillet. Serve immediately with grilled vegetables, rice, or a fresh summer salad.