• Grilled Cape Cod Stripped Bass,

    1 vote
    Grilled Cape Cod Stripped Bass,
    Prep: 20 min Cook: 30 min Servings: 8
    by Patricia Turo
    54 recipes
    Caught fresh, these big boys are moist and flavored with fennel and oranges.


    • 1 18 lb. Fresh whole bluefish, striped bass, cleaned and gutted
    • 1 large orange, skin and segments
    • 2 fennels with stems
    • Salt & pepper to taste
    • Other things needed
    • 2 large pieces of foil or parchment paper


    1. Scale and gut the fish and wash it inside and out. Salt and pepper the inside and outside of the fish.
    2. Lay out enough foil or parchment paper large enough to place the fish and eventually covering it with another piece of foil to form an envelope. Lay the fish on the foil.
    3. Remove the skin of the orange and separate the orange segments. Cut the fennels into thick slices including the stocks and leaves.
    4. Salt and pepper the fish outside and inside the cavity. Stuff cavity with the fennels, orange segments and orange rind.
    5. Place another piece of foil over the top and crimp the edges of the foil to form an envelope.
    7. Place the fish on a hot grill or in the oven. If grilling the fish turn it over after 10-15 minutes. And grill it for another 10-15 minutes. The time depends on the size of the fish. Puncture the fish in the thickest part with a knife, if it is done it should go through easily. Don’t over cook as it will dry out.
    8. Remove it from the grill and carefully open the envelope. Remove all the fennel and oranges.
    9. Remove the head and tail and fins on the top and bottom of the fish. With a sharp knife remove the skin on one side pulling it gently away from the flesh. Make a cut down the center and cut the fish into segments removing them with specula. If the fish is done the flesh will come off the bone easily. Turn the fish over and do the same to the other side.
    10. Serve the fish with fennel and orange salad. Make a simple dressing of extra virgin olive oil and fresh lemon juice.
    11. NOTE: Other fish can be prepared in this manner such as salmon, trout etc.

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    • Claudia lamascolo
      Claudia lamascolo
      Wow we never have eaten blue fish, he has caught quite a few, wish I had this recipe before he threw them back, cant wait to try this... love the orange!
      • Patricia Turo
        Patricia Turo

        Blue fish are high in oil content so are great for grilling because they stay moist. They are really a great tasting fish. Tell him to keep them the next time.


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