Grilled Teriyaki Striped Bass

Grilled Teriyaki Striped Bass

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  • 3 lbs. striped bass, gutted and scaled
  • 1/2 cup Soy Vay® Veri Veri Teriyaki® Marinade & Sauce


  • 1.
    Cut striped bass into serving-sized portions.
  • 2.
    Rinse the fish.
  • 3.
    Check for and remove bones.
  • 4.
    Arrange the bass in a shallow bowl or large resealable bag.
  • 5.
    Leaving a small amount for basting, pour in the Veri Veri Teriyaki sauce and turn fish until evenly coated.
  • 6.
    Cover and marinate in the fridge for about 2 hours. When your fish is ready, discard any leftover marinade.
  • 7.
    Prepare a charcoal grill for direct cooking over medium-high heat.


  • 1.
    Grill the fish, brushing regularly with fresh Veri Veri Teriyaki sauce, for about 10 minutes per side. The meat should be opaque, flake easily with a fork, and have an internal temperature of at least 145°F.
  • 2.
    Serve immediately.



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