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i used this recipe after my buddies and i caught a bunch one day
Indian-Spiced Roasted Striped Bass
SERVES: 4
ingredients
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 teaspoon cumin seeds
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1 stalk fresh lemongrass, inner bulb only, minced (optional)
2 teaspoons finely chopped garlic
4 whole striped bass (1 1/2 pounds each), pan-dressed
Olive oil spray
4 rosemary sprigs
12 thin lemon slices, cut in half, plus lemon wedges, for serving
directions
Preheat the oven to 500°. In a skillet, toast the coriander, fennel and cumin seeds over high heat, stirring, until the spices are lightly browned, about 2 minutes. Transfer to a plate and let cool. Scrape the spices into a spice grinder, add the salt and pepper and grind to a powder. Transfer to a small bowl and stir in the lemongrass and garlic.
Using a sharp knife, make three 1/2-inch-deep diagonal slits in both sides of each fish. Spray olive oil spray on both sides of the fish. Rub the cavities with half of the spice mixture and tuck a rosemary sprig in each one. Rub the remaining spices onto the skin and into the slits. Tuck a lemon slice into each slit and let the fish marinate at room temperature for 30 minutes.
Transfer the fish to a large, rimmed nonstick baking sheet and spray lightly with olive oil on both sides. Bake the fish for 20 minutes, or until the flesh flakes with a fork. Serve 1 fish per person, with lemon wedges.
NOTES One Serving – Calories 300 kcal, Total Fat 7.7 gm, Saturated Fat 1.6 gm, Protein 52 gm, Carbohydrates 3 gm
WINE A smooth Chardonnay without much oak will round out the slightly sour and pungent herbs and spices that flavor the fish. Try the inexpensive 1998 Mark West Russian River Valley or the 1998 Cuvaison Napa Valley.
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.
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.
http://www.epicurious.com
Why people want to murder a great fish like striper with a ton of seasons and flavorings is beyond me.
Try a blackened rub (lightly seasoned) with a little salt and pan sear it in butter and a touch of extra virgin olive oil. Takes about 4 minutes. Have your wine chilled and enjoy.
a simple grilled or seared striped bass will do
marinade the stripped bass fillet (140 gr) with salt and black pepper crusted and olive oil.
and grill the fish or pan seared it.
its best served with hollandaise/bernaise sauce. And buttered rice and sauted green beans or asparagus as the side dishes.
if you live where yo can BBQ…clean and cut in pieces and put in aluminum and add to the top onion, tomatoe, cilantro, lime juice, roll in the aluminum and cook ont he grill. mmmmm