Mike Bailey’s Grilled Striped Bass

Serves four

(1) large, boneless fillet (at least 1 in. thick), skin on.
Olive oil, for rubbing. Salt and black pepper, to taste.
(16) radishes, thinly sliced.
(1) red onion, thinly sliced.
Fresh Garlic.
1/2 pound baby arugula or baby spinach.
(2 cups diced new potatoes.
1/4 cup extra vigin olive oil.
Juice of 1 lemon.

* Heat a charcoal grill. Clean grill thoroughly with wire brush. 
Rub rack with olive oil. Just before grilling, rub the fish 
all over with olive oil. 
Sprinkle with salt and pepper.
Set fish on hot grill, skin side down. Cook till flesh
is opaque and flakes easily from the skin leaving
the dark meat attachedto the skin.

In a bowl combine the radishes, onion,
fresh garlic, baby arugula, diced new potatoes,
olive oil and sautee till done to your liking, then
add lemon juice. Season with salt and black
pepper to taste.

To serve: Divide the vegetables among four plates
and top each portion with some fish.


Arkansas Game and Fish Commission

  • John Stein
  • 1-877-631-6005

Call Tony Castro:  (479) 295-0231
    or Mike Bailey:  (479) 366-8664