Grilled Soy And Sesame Striper


Big stripers look great on the wall or in the photo, but the smaller ones are better table fare. You have to remember to remove all of the dark flesh before marinating or cooking. The texture and flavor of the dark stuff is just not going to make you happy. The recipe calls for grilling, but you can broil the fish as well.


  • 4   6 – 8 ounce striped bass fillets
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons dark brown sugar
  • 2 tablespoons sesame seeds, lightly toasted in a skillet over low heat
  • 2 green onions, minced
  • 2 garlic cloves, minced
  • 2 limes, juice only


  1. Combine marinade ingredients and whisk together to blend. Place fish in a baking dish or pour marinade over. Cover and refrigerate for 30- to 60 minutes. Remove fish from marinade and place on a hot oiled grill. Cook for 3- to 4 minutes on one side, flip over and cook for 3 – 4 minutes more or until fish is just cooked. Before removing fish from grill, baste fish with marinade.


Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook



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