Grilled Whole Striped Bass with Fennel, Lemon & Herb Butter

Why it works

Grilling whole fish over direct heat creates a protective crust on the skin while the enclosed cavity steams gently from the inside. Brining beforehand ensures the flesh stays juicy despite direct flame exposure. Fresh herbs and citrus inside the cavity infuse subtle aromatics throughout. The herb butter melts over the hot fish just before serving, adding ri

This cook is built for intermediate pitmasters running a kettle setup, but the real win is that the method stays adaptable if your fire drifts or your timing gets crowded.

1. Dissolve 3 tablespoons kosher salt and 2 tablespoons sugar in 4 cups cold water in a container large enough to hold the bass. Stir until salt and sugar are fully dissolved. The brine should taste pleasantly salty, similar to seawater.
2. Submerge the whole striped bass in the brine. Refrigerate for 1 hour to 2 hours. This seasons the flesh throughout and helps retain moisture during grilling. Do not exceed 3 hours or the texture becomes soft.
3. While the fish brines, combine softened unsalted butter with finely minced parsley, chopped chives, lemon zest, sea salt, and cracked black pepper in a small bowl. Mix until fully incorporated. Transfer to plastic wrap, roll into a log, and refrigerate. This compound butter can be made up to 2 days ahead.
4. Set up a kettle grill for direct heat. Build a charcoal fire and allow coals to burn down until covered with white ash, approximately 15 to 20 minutes. Temperature should reach 450°F. Oil the grate thoroughly with vegetable oil using long-handled tongs and a folded paper towel to prevent sticking.
5. Remove the bass from brine and pat completely dry inside and out with paper towels. Moisture is the enemy of crispy skin. Stuff the cavity loosely with sliced fennel, lemon rounds, thyme sprigs, and fresh dill fronds. Do not pack tightly; herbs should have room to infuse without steaming the fish.
6. Season the outside of the fish lightly with sea salt and cracked black pepper. The brine has already seasoned the flesh, so go light on the exterior to avoid over-salting.
7. Place the stuffed bass directly on the hot oiled grate over the coals. Grill undisturbed for 6 to 8 minutes on the first side until the skin is crispy and charred in spots. The flesh should release naturally from the grate when ready. Using two wide metal spatulas or a fish grilling basket helps prevent breakage.
8. Carefully flip the bass using two wide spatulas. Grill the second side for 5 to 7 minutes until the flesh is opaque and flakes easily when tested with a fork near the thickest part (just behind the head). Internal temperature should reach 145°F.