!!!Gunt Lover!!!!:

SEVICHE OF STRIPED BASS

1 lb. striped bass fillets
4 each lime, juice only
1 oz. honey
1 oz. red onion, Brunoise
2 each garlic cloves, finely chopped
1 oz. olive oil
1 tbsp. chopped dill
1 tbsp. chopped tarragon
1 tbsp. chopped oregano
Salt, white pepper
5 oz. Haricot Vert
5 oz. tomatoes, peeled, seeded and sm. diced

Slice striped bass very thin. Combine lime juice, honey, olive oil, garlic and the fresh herbs. Layer the bass into round molds and sprinkle each layer with marinade. Let the mold sit for 3 hours in refrigeration. Season with salt and pepper, and the left over marinade.

OR

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.

OR

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.

OR

STRIPED BASS ADRIATIC

12 carrots, thinly sliced lengthwise
1 1/2 tomatoes, chopped
4 green onions, chopped
12 crushed black peppercorns
1 bay leaf
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 c. white wine
1/2 c. clam juice or water
1/2 c. olive oil
Juice of 2 lemons
1/2 c. fresh parsley, chopped
Salt to taste
1 to 4 striped bass or whitefish
12 mussels, scrubbed and well washed
8 clams, scrubbed and well washed
8 lg. shrimp, unshelled and slit and deveined (or substitute large cooked shrimp, and add the last 10 minutes of cooking)
Lemon slices for garnish

Preheat oven to 375 degrees. Combine the first 11 ingredients plus 1/4 cup of parsley and salt in a bowl. In a heavy baking pan, combine the bass and vegetable mixture. Fry over high heat for approximately 15 minutes or until the liquid is reduced, stirring frequently, but gently.
Remove from burner and add mussels, clams, and raw shrimp. Place in oven and bake uncovered for 30 minutes or until mussels and clams open. Discard those shells that do not open after 35 minutes.

Spoon off as much liquid as possible and tent fish with foil to keep warm. In a small saucepan, simmer the liquid until reduced by 1/2. Sprinkle with the remaining parsley, pour over the fish and serve, garnished with lemon slices. Serves 6.

JM