• Striped Bass tail
  • Traeger Honey Based Sweet Marinade
  • Grated Knob of Ginger
  • 5 Cloves Garlic
  • Black Pepper
  • Potatoes
  • Salt
  • Olive oil
  • Lemon


Prepare the tail by skin scaling and expose the bone at the tip – you will be hanging the joint from this point.

In a zip lock bag that is big enough to enclose the tail add 3 cloves of crushed garlic and a grated knob of ginger.   Add in the Traeger marinade (enough to provide a coating for the tail) and pinch of black pepper.   Work the ingredients together and then add in your tail and massage the marinade into the fish.   If you have the time, then leave this in the fridge overnight. 

Dice potatoes and place on a tray.  Season with Olive oil, salt, pepper and the remaining garlic.

Remove the tail from the bag and suspend over a tray in the Traeger so that it cooks evenly.   Add in your tray of diced potatoes and cook at 350°F for 45 – 50 minutes until the fish tail is cooked through.

Carve the tail over the bed of diced potatoes, this works well with a simple herb, lemon and olive dressing.