Striped bass is the fish that defines Nantucket summers. From mid-May through October, these beautiful fish patrol our shores, and catching one—or better yet, knowing someone who caught one—is a rite of passage.
The flesh is white, firm, and mild with a subtle sweetness. It takes to the grill beautifully, developing a crispy skin while staying moist inside. This preparation keeps things simple because with fish this fresh, less is always more.
The Ingredient
Striped bass (locally called "stripers") are anadromous fish that migrate along the Atlantic coast. They arrive at Nantucket in late spring, following schools of baitfish, and stick around until fall. The best ones weigh 10-20 pounds—big enough to have developed flavor, small enough to stay tender.
"Local catch" on Nantucket means something specific: a fish that was swimming in our waters this morning, landed at our harbor, and sold within hours. That freshness is impossible to replicate with shipped fish.
Where to Source
- Sayle's Seafood — Call ahead to check if stripers came in
- East Coast Seafood — Right at the harbor
- Charter boats — Book a fishing trip and catch your own
- That friend with a boat — Everyone knows someone
Ask for: Fillets with skin on, or a whole fish if you're comfortable breaking it down. Fresh striper should smell like the ocean, never fishy.
Ingredients
- Striped bass fillets, skin on 2 lbs
- Good olive oil 3 tbsp
- Fresh thyme leaves 2 tbsp
- Fresh rosemary, minced 1 tbsp
- Fresh parsley, chopped 2 tbsp
- Garlic, minced 2 cloves
- Lemon zest 1 lemon
- Flaky sea salt to taste
- Black pepper to taste
- Lemon wedges for serving
Instructions
- Make the herb mixture. Combine olive oil, thyme, rosemary, parsley, garlic, and lemon zest in a small bowl. This is your flavor base—simple but aromatic.
- Prep the fish. Pat fillets dry with paper towels. Score the skin side with a few shallow diagonal cuts (this prevents curling). Season both sides with salt and pepper, then brush the flesh side generously with the herb mixture.
- Get your grill very hot. Clean and oil the grates well. You want high heat—around 450-500°F. A clean, well-oiled grate is essential to prevent sticking.
- Grill skin-side down first. Place fillets skin-side down on the hot grill. Don't move them. Let the skin crisp and the fish cook about 70% through—this takes 6-8 minutes depending on thickness. You'll see the flesh turning opaque from the bottom up.
- Flip once. When the fish releases easily and the skin is crispy, flip carefully. Cook flesh-side down for just 2-3 minutes. The residual heat will finish cooking the fish through.
- Rest briefly. Transfer to a platter and let rest for 2 minutes. The fish will continue cooking slightly as it rests.
- Finish and serve. Drizzle with remaining herb oil, squeeze fresh lemon over the top, and finish with a sprinkle of flaky salt. Serve immediately.
Sally's Tips
The skin is the best part—don't skip it. When grilled properly, striper skin becomes crackling-crispy, almost like fish bacon. The key is a very hot, clean grill and the patience to let it crisp without moving the fish. If your grill isn't clean, the skin will stick and tear. Take the time to do it right.
Serve With
- Grilled summer vegetables (zucchini, corn, peppers)
- Simple potato salad
- Fresh tomato salad with basil
- Crusty bread and good butter
The Story
Charter fishing for striped bass is a beloved Nantucket tradition. Every summer morning, boats head out from the harbor before dawn, chasing the fish that follow the baitfish. A good day means limits all around; a slow day still means time on the water watching the sun rise over the Atlantic.
If you've never caught your own, there's something deeply satisfying about grilling a fish that you landed yourself. The connection from water to plate is immediate and real.