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Any recommended recipes for Striped Bass?

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Pri123:
Hi all..Lots of stripers here.  I use a Martha Stewart recipe with olive oil, lemon and oregano...but I am looking for other suggestions.  I like to BBQ the filets.

Would like to try the whole fish so I don't waste any meat.

Phil

CTsalt12:
Taken from here: http://www.stripersonline.com/surftalk/topic/444801-my-new-favorite-way-to-prepare-striped-bass/

This is my favorite way.  Also excellent for bluefish or strong fishy tasting fish.  I usually release bass and keep other species, but I'll keep one a year and this is how I prepare it.

Caesar Roasted Striped Bass

2 large garlic cloves, chopped
1/4 cup chopped fresh parsley
1 tablespoon anchovy paste
2 teaspoons Dijon mustard
1 cup good mayonnaise
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3 pounds striped bass steaks, 3/4 to 1 inch thick, cut into 6 portions
1/2 cup chopped scallions, white and green parts (4 scallions)
2 tablespoons good olive oil
3 tablespoons drained capers
Lemon wedges, for serving
Directions
Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.

For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.

Place the fish on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.

Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.

Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the fish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.

djbinding:
For bluefish. Get 2 pieces of fresh Oak bark. Sandwich the filets between the bark and grill for 10 minutes each side. When done open up the sandwich throw out the bluefish and eat the bark. :91:

CTsalt12:
Classic... 

Bluefish are great I think.  Smaller ones (5 lbs or less), bled and put on ice immediately.  They're fantastic actually, if you like the fishy taste.

They don't quite stand up to black sea bass, fluke or tautog though...

Capt. Bill:
Here's a good one

Striped Bass with Olives & Tomatoes

Serves Four


1 large or 2 small striped bass fillets
1 can of peeled whole tomatoes
1 small can sliced black olive oil
1 medium onion
Minced Garlic
Olive Oil
Linguine or Rice
Rosemary
Salt & Pepper

First prepare pasta or rice as you normally would and drain.

Prepare fish by removing all dark meat and cut into 4 equal portions. Coat a large skillet with Olive Oil and heat. Sear fish fillets 1 to 2 minutes per side (depending on thickness) and remove from heat. Drain excess oil from pan leaving a fine film on the bottom.

Cut onion into very fine bits. On low heat return fish to the pan, add tomatoes, olives, onion, and 2-3 tablespoons of minced garlic. Be sure fillets are covered by other ingredients, sprinkle Rosemary on top, salt & pepper to taste, cover and cook 10 to 12 minutes.

Run pasta under hot water to heat, and drain. Serve fish over pasta.

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