Any good recipes on Striped bass?
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I never had this fish before but I have it cut into steaks and was told to cook it on the grill. Any body know of any other ways to prepare this fish? What are some good seasonings to use when I put it on the grill? I was told butter and minced garlic. Any ideas?
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Tips for Preparing and Cooking Striped Bass
Keep the fish on ice to maintain freshness
Carefully fillet the fish using a sharp knife
Remove all the red meat along the side of the fillet and discard
Cut fillets into individual portions and marinade
Recipe # 1 – Grilled/Baked
Prepare marinade using equal portions of lemon juice and steak sauce (Dales, Moore’s or Murray’s)
Place fillets in marinade for 15-30 minutes
Grill over hot coals until done (15-20 minutes) or
Bake in oven at 350 degrees for 20-30 minutes until done
Recipe # 2 – Grilled/Baked
Prepare marinade using one bottle Italian dressing
Cover fillets with marinade for 30-40 minutes
Grill over hot coals while basting with butter for 15-20 minutes or
Bake in oven at 350 degrees for 20-30 minutes until done
Recipe # 3 – Broiled
Put fish fillets into baking dish and add ¼ cup orange juice, ¼ cup soy sauce, 2-tablespoons cooking oil, ¼ teaspoon pepper, 1 teaspoon lemon juice, and 1-clove garlic
Marinade fish for 1-hour, turning once
Remove fish and place in buttered foil on a broiler pan
Broil 4-inches from heat for 10-minutes, turning once
Serve with sprig of parsley
Recipe # 4 – Fried
Cut fish fillets into “fingers”
Batter or bread fillets with fish seasoning
Deep fry until golden brown
3-4 pounds striped bass, cut into two fillets
Salt and freshly ground black pepper
3 or more tablespoons butter
1/2 cup chopped shallots or green onions (use some of green stems)
1 clove garlic, minced fine
1/2 cup finely chopped celery
1/2 cup coarsely chopped fresh mushrooms
1 tablespoon chopped fresh chervil (or 1 teaspoon dried)
1/2 teaspoon chopped fresh sage leaves (or 1/4 teaspoon dried)
1/2 teaspoon minced fresh summer savory (or 1/4 teaspoon dried)
1/2 teaspoon minced freesh basil (or 1/4 teaspoon dried)
1/4 Cup chopped fresh parsley (the Italian type is best)
1 cup dry white wine
5 slices whole-wheat bread, toasted and coarsely crumbled
1/4 Cup grated Parmesan cheese
1/4 Cup Olive Oil
4 slices salt pork, thinly sliced (optional)
1 teaspoon lemon juice
Lemon wedges
Parsley sprigs
Preheat oven to 400 degrees F.
Rinse fish well under cold water, dry with paper towels, rub with salt and pepper inside and out.
Over moderate heat melt butter in a heavy skillet; when butter foam subsides, add shallots or onions, garlic, and celery. Reduce heat and saute about 5 minutes, or until vegetables are wilted. Stir occasionally. Add a little more butter if indicated. Turn heat to high, add mushrooms and cook 3 or 4 minutes more. Add chervil, sage, savory, basil, parsley, and 1/2 cup of the wine; stir well, reduce heat, and let simmer for several minutes.
Remove skillet from heat, stir in bread crumbs and grated cheese, lifting lightly with a fork to combine all ingredients. Additional salt and pepper may be added, if required. Allow mixture to cool slightly.
Place one fillet on shallow baking pan lined with greased foil. If fish slabs are thick and it looks as though the dish would be unwieldy when assembled, lay two pieces of twine on pan first and use to tie stuffed fillets together. Use larger piece of fish for bottom, if they differ. Arrange stuffing neatly on top of fish, then lay second fillet on that. Press stuffing inward if needed to help hold it in place. Rub top of fish with olive oil and dust lightly with salt and pepper if desired. Optional salt-pork slices should be added at this point. Tie with twine if needed.
In a small saucepan heat remaining wine and olive oil and the lemon juice. Pour it over fish and bake, uncovered, about 30 to 45 minutes, or until fish flakes easily when pierced with a fork. While the fish is baking, baste it three or four times with the liquids in the baking pan. Transfer fish to a heated platter and discard twine.
Serve the fish very hot, garnished with lemon wedges and sprigs of parsley.
Note: For fewer diners, the stuffing can be carefully piled on a single bass fillet, the salt-pork slices (if used) placed on the stuffing, a dusting of salt and pepper added if desired, and the mixture of wine, olive oil, and lemon juice poured over the top. Adjust proportions and baking time accordingly. If salt pork is not used, a piece of foil placed over the fish during final 10 minutes or so of baking will help keep stuffing from drying out too much.
Stripers are one of the tastiest fish you can find. Steaks on the grill with butter and garlic is good, but you can also broil it, or cook it in the microwave.
I like mine either filleted and broiled with lemon juice and seasonings. You can also scale, gut, behead and remove the fins and tail, then bake whole with sliced onions, lemon juice and seasonings (black pepper, parsley flakes, onion and garlic powders and paprika – this is my all purpose spice combo, I never use salt) both in the cavity and on top of the fish. I’ve also baked it with my special Cajun spice paste, but I mix it right on the fish, and it’s not easily explained. You can buy it in the store.
Please be absolutely sure to cut off that red stripe of meat down each side, stripers are high on the food chain and consume a lot of toxins because of it. They’re concentrated in that red stripe.
Striper is an excellent fish, and there’s not much that you can’t do with it. Try the posted recipes, they look good. I like it best fresh caught and plainly cooked, though, umm… GOOD!
Steaks seasoned in sealed foil packets on the grill are also good.
Potato Crusted Striped Bass
4 x striped bass fillets – (6 to 8 oz)
1 cup salt-and-pepper seasoned flour
2 cup grated skin-on red potato
Salt to taste
Freshly-ground black pepper to taste
1 lrg egg lightly beaten
3 tbl vegetable oil
1/4 cup chicken stock
1/2 cup dry white wine
2 x green onions minced
1 x lemon juice only
3 tbl chilled butter
Dust fish with seasoned flour. Add some salt and pepper and the egg to the shredded potatoes and mix well. Press a 1/2-inch layer of potatoes onto the top of each fillet.
Heat oil in a large non-stick skillet over medium-high heat. Carefully place the fillets, potato-side down, into the hot oil. Cook for 3 to 4 minutes or until medium-brown.
Carefully flip fillets over and add remaining ingredients except butter to pan. Cook for another 3 to 4 minutes or until fish is just cooked.
Transfer fish to plates and increase heat in pan to high. Reduce liquid in pan to a few tablespoons, remove pan from heat and whisk in chilled butter until melted.
To serve, drizzle sauce over fish.
This recipe yields 4 servings.
Comments: Take a little extra time to clean up your striper fillets. Remove the skin and any of the dark, fatty areas along the center of the fillet. Make ‘em pretty and they’ll taste better once cooked.
STRIPE BASS WITH LEMON JUICE AND WINE
3 lb. stripe bass, cleaned with head removed
2 tbsp. lemon juice
3 oz. Chablis wine
3 oz. Seltzer water
1/2 tsp. celery powder
1/8 tsp. black pepper
Salt to taste
1 1/2 oz. corn oil
1/4 tsp. marjoram spice
1/2 tsp. garlic powder
Preheat oven 375 degrees. Use pan large enough to hold fish and line it with aluminum foil. Place fish on top of the foil and make a border around edges with the foil to confine the fish. (This is done to keep the ingredients around the fish.) Place all the ingredients on top of the fish. Bake for 50-55 minutes. Remove and serve. Makes 4-6 servings.
STUFFED BAKED STRIPED BASS
1 (5 lb.) striped bass
3 sm. white onions, sliced thin
4 stalks tender white celery
4 slices bacon, chopped fine
1/2 green pepper, chopped
2 tbsp. butter
1 tsp. finely chopped pepper
Dash of pepper and salt
1 c. dry white wine
2 tsp. butter
Clean and split bass, but do not detach halves, so that fish will retain its shape; remove back bone. Place onions, celery cut in thin strips, bacon and green pepper into saucepan and saute until light brown. Add butter and cook over low heat, adding parsley. Blend well and add dash of black pepper.
Wipe fish clean and salt and pepper well. Spread filling inside between halves, fold fish over and place in well-buttered casserole. Pour wine over fish and place the teaspoons butter in bits over top.
Bake in medium hot oven (400 degrees) for 35-40 minutes or until fish is tender, basting frequently with the wine. Serve with own sauce. Serve with marinated cucumbers.
I love cooking fish in the micro-wave oven. It is simple and retains all the goodness in it. Rub salt and pepper over the pieces. Place it in a shallow dish. Slice half onion, chop 2 tablespoons celery leaves or cilantro and slice a tomato and place them on top of fish. Add in 1/4 cup water and cook in micro-wave oven for 5 mins.
throw it in sm foil add pepper season salt pine apple green pepper onion tatos corn exc.