Grilled Striped Bass with Grilled Corn and Watermelon Relish


1 6- to 8-pound fillet of striped bass, skin on
1 tablespoon Dijon mustard
6 tablespoons extra-virgin olive oil, divided
4 to 5 cloves garlic, crushed
Zest of 1 lemon, plus 1 tablespoon juice
Zest of 1 lime, plus 1 tablespoon juice
1 lemon, sliced into 1/2-inch-thick wedges
1 lime, sliced into 1/2-inch-thick wedges
1/2 cup chopped cilantro leaves
Kosher or sea salt and freshly ground black pepper, to taste
Grilled Corn and Watermelon Relish (see below)


Prepare grill to medium-high heat. Score the skin side of the fish by cutting 2- to 3-inch-long, ¼-inch-deep marks along the length of the fillet, about 3 inches apart. Be careful not to cut all the way through the fish. Set aside.

In a medium bowl, whisk together mustard, 4 tablespoons olive oil, garlic, and zest and juice of the lemon and lime. Mix in lemon and lime wedges and cilantro. Set aside.

Rub both sides of the fish with remaining olive oil and season with salt and pepper. Place fish on grill and cook 1 to 2 minutes on each side to brown the exterior. Remove from grill. Lay a large piece of foil (twice the length of the fish) on a clean work surface. Spoon half the lemon and lime mixture onto one half of the foil. Lay fish flesh side down on top of mixture. Spoon remaining mixture onto the skin side. Fold the foil over the fish and seal edges.

Place foil package on grill and cook 4 to 5 minutes on each side. Let fish rest 2 minutes, then open foil (use caution with escaping steam). Place the fish on a large platter (or divide among six individual plates) and spoon Grilled Corn and Watermelon Relish over the top. Serve immediately.


Grilled Corn and Watermelon Relish


6 servings

Preparation Time

45 Minutes

Total Time

60 Minutes

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