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Buttery Linguine with Shredded Striped Bass

Lauren Blacker

Honestly, I was skeptical of this the minute I saw the raw filet sitting on my counter.

Now, I have eaten a lot of striped bass in my day thanks to the super talented fisherman I get to call my future husband, but when I saw this I really wasn't so sure.

And you know you're with a fisherman when he brings home the filets, nape and all.

I've heard people say that the nape of the bass, meaning the meaty part of their chin/throat area, is the most tender part of the whole fish, so I knew we had to give it a try.

Ryan reassured me this would taste similar to lobster meat, and you know what? He was kind of right!​


DSC_0324After grilling it with a little salt and pepper, we simply shredded it with a fork then tossed it with some whole wheat linguine in some olive oil, butter and little more salt and pepper and voila!

DSC_0345 DSC_0357The garnish of basil gave it a little more pop of color and flavor, but chives or parsley could also work well with this dish.

DSC_0363DSC_0359striper 2

If you can’t get your hands on this particular cut of fish, then lightly shredding the meat of a striped bass would be great as well.

I hope you are able to give this a try – it’s a simple, light meal that delivers a ton of flavor.

Buttery Linguine with Shredded Striped Bass
Prep time:
Cook time:
Total time:
Serves: 2-3
Generally a good serving of fish per person is about 1/4 - 1/2 pound. Ryan leans towards the larger amount while I lean toward the smaller amount, which is why I say this can serve 2-3
  • 1 lb striped bass or (recommended) the nape of the neck from the striped bass
  • salt and pepper
  • enough whole wheat linguine to serve 2-3 people - each serving of dry pasta should be about the size of a quarter
  • 1/4 C good olive oil
  • 2 TBS butter
  • optional garnishes: parmesan cheese, shredded basil leaves (about 3 leaves per serving)
  1. Cook pasta according to directions.
  2. Heat a grill or a grill pan over medium-high heat. Season fish with salt and pepper and place on the grill. Grill the fish on each side until you see char marks, about 5-8 minutes per side. Once cooked, remove from the heat and shred with a fork.
  3. Combine olive oil and butter with the cooked linguine and season with salt and pepper.
  4. Serve pasta in a bowl and spoon fish over the top. Garnish with what you like - you can even make this spicy with red pepper flakes.
  5. Enjoy!


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