Spicy Striped Bass

"This recipe can be made with any white meat fish that is suitable for the grill. People who do not like fish usually go for seconds!"
photo by CPA Chef photo by CPA Chef
photo by CPA Chef
Ready In:




  • Sauce: Saute the garlic, scallions, ginger, and the habanero chili in oil in a saucepan. When browned, add the remaining ingredients and cook for 5 minutes.
  • Bass: Grill the Striped Bass. Depending on the thickness of the filets and the heat of the fire, grill for 8 to 10 minutes.
  • Pour sauce on the bass filets. Garnish with chopped scallions.

Questions & Replies

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  1. wallyz
    This was easy to make, healthy and tasty. I halved the habanero and it was still plenty hot - I will tone it down even more next time. I didn't have sesame oil so I just used more of the peanut oil. I recommend it for a quick, "fancy" meal.
  2. Diane B.
    This recipe was amazing. I'm not a big fan of very spicy food, but my family loves it. I didn't have a habanero pepper so I used a jalapeno. I think the combination of all the ingredients in the sauce helped mellow out the "hot" of the pepper and gave it just the right amount of kick. My family was dipping sweet potato fries in the leftover sauce :) I would certainly make this sauce again and use it on chicken or any other fishl.
  3. gypsygal
    5 Stars and more for the Sauce & 5 stars with our grilled stripped bass. You were "right on" about the timing for our grilled Stripped Bass filets. I didn't have a habanero pepper, but, I used 1 and a 1/2 of my home grown jalapeno peppers for the sauce. (their hot) The sauce had the right amount of "kick" and DH and I loved our fish with the sauce. I know the sauce would work for chicken and pork. This recipe is a keeper and favorite. Thank you CPA Chef.
  4. andreafortunoff
    This is a great recipe, I doubled it and used it on sautéed snow peas and red peppers served alongside the fish. I got rave reviews. The leftovers a few days later tasted great too!
  5. NessaContessa
    This was an absolutely delicious sauce and I could imagine putting it on just about anything. My husband and I loved it! I used chili paste because I didn't have a habanero pepper. It was just spicy enough. My next step is to try it on shrimp.



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