Renato, along with a few family members and friends, recently had a male-bonding fishing trip. He left the house at 2:30am, he was on the boat in Groton, CT by 4:30am and he was home by 1pm with fresh striped bass aka striper, already cleaned and ready for cooking.
When fish is that fresh, you don’t need to do much to it. Add a few aromatics and a little white wine and you’ve just upped the ante on the deliciousness.
If you don’t have striper, you can substitute it with any other firm, white-flesh fish like black sea bass, trout or grouper. The firm texture of any of these fish holds up well on the grill.
Since the fish was the star of the meal, I served it with just a simple green salad.
Grilled Fresh Striped Bass