Butter & Thyme Grilled Striped Bass with Tartar Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 6
Grilled Fish:
  • 2 lb Whole Bass, cleaned
  • 1 lemon, sliced into wedges
  • 6 sprigs of fresh thyme
  • Herbed Butter (Sea Below)
  • Kosher Salt
  • Pepper
  • 3 lemons sliced in half
  • Tartar Sauce (see Below)
  • Watercress Greens (or Arugula for serving over)
Herbed Butter:
  • 3 tbsp butter room temp
  • 1 tbsp olive oil
  • 1 garlic clove minced
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tsp fresh thyme
Tartar Sauce:
  • ¾ cup greek yogurt
  • 2 sweet butter pickles diced
  • 1 tbsp grain dijon mustard
  • 1 lemon, squeezed
  • 2 tbsp fresh parsley, torn
  • ½ tsp paprika
  • ¼ tsp cayenne
  • Salt & Pepper to taste
For the Fish:
  1. Heat a charcoal grill to 400 degrees (about medium-high) and let coals sit for 20 minutes.
  2. Next rub/season the cavity of fish with sliced lemon wedges, fresh thyme sprigs and salt & pepper.. Mix the herbed butter ingredients together in a small bowl and then rub all over fish.
  3. Place fish onto grill grates and flip once, until skin is a little charred (about 10 minutes), flip and let cook for an additional 7-9 minutes.
  4. While fish is grilling add lemon halves onto grill and let char. Remove and set aside for serving.
  5. Once fish is done grilling, remove, peel back skin and carefully pull meat off bones. Serve over a bed of watercress greens, grilled lemon wedge and drizzle with homemade tartar sauce (recipe below)
Tartar Sauce
  1. Add all ingredients into a small bowl, whisk together. Salt and pepper to taste.
Recipe by My Lavender Blues at http://mylavenderblues.com/butter-thyme-grilled-striped-bass-with-tartar-sauce/