Skinless Bass Recipes for Houseboat Grilling

Total Time:
35 min
15 min
20 min

2 servings

  • 2 (8-ounce) striper fillets, skin removed
  • Olive oil, to taste
  • 2 tablespoons lemon dill Parmesan sauce (store bought or make your own)
  • Crushed garlic croutons, to taste
  • 1 tablespoon shredded Parmesan
  • Salt and pepper
  • 2 (8-ounce) striper fillets, skin on
  • Tomato Shallot Dressing:
  • Chopped tomato
  • Diced shallots
  • Chopped cilantro leaves
  • Sweet peppers, chopped
  • Chives
  • Garlic
  • Olive oil
  • Place 2 fillets and place on a sheet of tin foil. Lightly cover them with olive oil, and then drizzle 2 tablespoons of lemon dill Parmesan sauce over each fillet. Sprinkle crushed garlic croutons generously over them and top with 1 tablespoon of cheese over the fillets. Fold tin foil sheets inward to hold juices in. Place these on your grill for about 20 minutes.

  • Take the skin-on fillets and cover both sides with olive oil, salt and pepper. Place directly on BBQ and cook for about 20 minutes. You may score the skin side with a knife to keep filet from curling.

  • Meanwhile, combine all the ingredients for the dressing. Set aside and leave at room temperature.

  • Remove the skinned fillets from the grill and serve with asparagus and angel hair pasta.

  • Transfer the skin-on fillets to a serving platter and generously spoon some of the Tomato Shallot dressing.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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