Recipes

 

Fried Striped Bass

 

....Tips....

When you get your fresh fillets home, you need to rinse them with fresh cool water and bag them

into whatever sized portions you choose.

One of the best ways that I have found to freeze striper fillets is to put them into zip-lock

freezer bags or plastic containers, cover them with water, and add a few drops of lemon juice for

freshness. When this freezes, the ice will protect the fillets against freezer-burn for up to

several months.

Before cooking your striper fillets, be sure to remove most of the "red meat", (the red stripe down

the center of each fillet). This is easily done using a large sharp knife and making a long angled

slice down the length of the fillet. Fillets that have been well chilled or frozen and thawed are

the easiest to work with. Usually this will split the fillet down the middle into nice sized

serving pieces.

Striper is tasty prepared in just about any way you want. Baked, fried, broiled, grilled (ask

your guide to leave the skin on one side of the fillet to make this easier), it's all good!



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....Fried Striper....

Season moist fillets to taste and place in a zip-lock bag with cornmeal. Zip up and shake to coat.

Fry in hot oil until golden brown & fish is white and flaky inside.

One variation we really like is to season the fillets, then coat them in a bowl with mustard

(usually yellow, but Dijon is good too), add a couple of drops of Louisiana hot sauce, then coat

and fry as described above.

You may want to add a little extra salt when seasoning, as frying seems to remove some of it.

We use peanut oil for frying fish. It holds up well and is reusable. Just try to keep it from

overheating (when it smokes), and you can clean it by frying French fries last, then strain it when

cool to remove the cornmeal and crumbs, put it back in original container and keep in freezer until

next time.


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baked fish recipe   Baked Striper

To serve four.....

1 small onion,halved and thinly sliced.......2tbsp. olive oil......1 green bell pepper, sliced.....1 yellow bell pepper, sliced.....1 red bell pepper, sliced.....2 garlic cloves, minced..... 1/2 tsp. salt.....1.4 tsp fresh ground pepper.....1/4 tsp. crumbled dry oregano....4 leaves fresh basil, thinly sliced.....4 nice Striper fillets, 6-8 ounces....1 c. dry Vermouth....3 tbsp. tomato sauce....

Preheat the oven to 350 and oil a shallow 3-quart baking dish. Meanwhile, in a large skillet, saute the onions in oil for about 5 minutes on medium heat.       Add pepper, garlic, salt, pepper, and herbs, cooking uncovered  until the peppers are nearly tender.    Place filletes in the prepared dish, spoon the mixture over the fish, and pour in the vermouth and tomato sauce.   Cover the fish with buttered wax paper and bring to a simmer for 1 to 2 minutes. Then place the fish in the oven for 6 minutes.     Push the pepper mixture aside and bake the fillets 3 more minutes.   Transfer fish and vegetables to a serving platter and keep them warm. Drain the cooking juice into a small saucepan and cook to reduce by half. Spoon the sauce over the fish before serving.   MMMMMMMM good.

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....Baked Striper....

Season fillets with your favorite herbs, spices, etc. Place in lightly oiled shallow pan. Bake at
400 degrees for 20 to 30 minutes until it flakes easily and is opaque in the center. Serve with
tartar sauce or red cocktail sauce.

OR

Season fillets to taste, coat with Progresso Italian flavored bread-crumbs and bake until golden
brown.

OR

Dip fillets in BBQ sauce and roll in crushed potato chips and bake until done.

OR

Season fillets with garlic, cilantro, and a dash of cumin. Add some of your favorite picante
sauce or salsa during baking.

OR CREATE YOUR OWN RECIPE!!



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....Blackened Striper....

Heat up your favorite cast-iron skillet and season your fillets. We like cajun seasoning or
Cavender's Greek seasoning, or lemon pepper, but use what you like. Melt a couple tbsp butter
(optional) in skillet and add enough cooking oil to cover bottom of the pan. When the skillet
begins to smoke a little, add the fillets and pester them while they sizzle so they won't stick.
As they reach whatever degree of blackness or brownness you like, flip 'em over and do the same on
the other side. Some folks like to add picante sauce to the final stages of this for something
different.
Be Warned!! This will probably smoke up your kitchen something awful! Do it outside if possible.
Or you can opt for lower heat and add some garlic, or Italian salad dressing for another flavor
altogether.

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....Cerviche....

Cut fillets into cubes (1/4 to 1/2 inch). Place in deep bowl and cover completely with fresh
squeezed lime juice. Add diced onion, bell pepper, hot peppers if desired, garlic (coarse powdered
or fresh), chopped fresh cilantro, and whatever other seasoning you like. Cover and let stand in
refrigerator several hours or until fish is tender and white. Add diced tomatoes and avocado
(optional). Add Italian dressing to cover other ingredients. Can be enjoyed immediately with
your favorite crackers or tortilla chips or left to sit a little longer for even more flavor.
Verrrrrrrrry nice!!!!


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....Fruit Salsa....


1 ripe mango, diced (or substitute canned peaches or pineapple)
1-1/2 cup picante sauce
1/3 cup fresh cilantro
1/2 cup green onion, finely chopped
fresh garlic if desired

This is excellent with grilled striper!!


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....Easy Sauces....

-Red Sauce-

Start out with a small bowl of ketchup. Add worcestershire sauce, lemon juice, and prepared
horseradish (comes in a jar) to suit your taste. You can make it as tangy or mild as you like.
Just add a little and taste, add a little and taste, til you get it just right.

New Orleans Style Bass with Tomato, Lemon & Onion

Ingredients:
4 6-8 oz Hybrid Striped Bass Fillets
1 can condensed cream of tomato soup
1/2 cup water
1 large onion, thinly sliced
1 lemon, sliced
salt and pepper to taste
Cajun seasoning (if desired)


Directions: 1. Preheat oven to 450°F.
2. Spray or lightly grease the bottom of a 2” deep baking pan.
3. Mix soup and water until smooth. Pour 1/4 cup into bottom of the baking pan.
4. Add salt, pepper and cajun seasoning to flesh side of fillets.
5. Place fish fillets into pan, skin side down.
Top with lemon slices, remaining soup and onion slices.
6. Bake at 450°F for approximately 20 minutes or until fish flakes easily.

South Carolina Striped Bass

Ingredients:
2 Striped Bass Fillets
1 cup white corn meal
1 cup all purpose flour
2 cups buttermilk
Lemon Pepper seasoning, to taste


Directions: 1. Preheat oil in fryer or Dutch oven over medium-high heat.
2. Cut bass into nuggets, place in a bowl with buttermilk and allow to soak (refrigerated) for at
least four hours.
3. Drain buttermilk, but do not rinse fish.
4. Combine corn meal and flour in a zipper top plastic bag.
5. Add fish pieces to the flour mixture a few at a time, shaking bag
regularly to coat.

Cajun Seasoned Bass with Vegetable Rice

Ingredients:
2 Hybrid Striped Bass Fillets
Cajun Seasoning
1 Tbsp butter
1/2 cup onion, chopped
1 small green pepper, chopped
1 small red pepper, chopped
1 clove garlic, chopped
3/4 cup uncooked Long Grain Rice
1-1/2 tsp instant chicken bouillon granules
1 1/2 cup water

Directions: 1. Preheat oven to 350°F
2. Place Bass in a greased baking dish, sprinkle with Cajun seasoning and bake for 25 minutes.
3. While fish is cooking, melt butter in a medium saucepan and cook onion, peppers and garlic until

tender.
4. Stir in rice, bouillon granules and 1-1/2 cup of water. Bring to a boil and reduce heat. Simmer
covered about 15 minutes or until the rice is tender and liquid is absorbed.
5. Serve with fish and garnish with lemon.


Broiled Striped Bass in Herb Cream Sauce

Ingredients:
4 Striped Bass Fillets
1 lemon, juiced
4 Tbsp butter
Cream Sauce:
2 Tbsp butter
1/2 cup shallots, diced
1/2 cup mushrooms, chopped
1 15 oz can diced tomatoes
2 cups dry white wine
1 cup light cream
2 egg yolks, slightly beaten
2 Tbsp flour
1 Tbsp fresh parsley, chopped
1 Tbsp fresh chives, chopped


Directions: Prepare fillets:
1. Sprinkle both sides of fillets with salt and pepper. Place in broiling pan, skin side down.
2. Pour lemon juice evenly over top of fillets.
3. Top each fillet with 1 Tbsp butter.
4. Broil for 10 minutes on high.
Prepare Herb Cream Sauce while fillets are broiling.
1. Melt the butter in a non-stick skillet. Add shallots, mushrooms, tomatoes and wine. Cook on
medium-high heat until the shallots are soft and the liquid has reduced by 1/4.
2. Add the cream and egg yolks whisking vigorously to incorporate. Cook for 2 minutes.
3. Reduce heat to medium. Slowly add the flour stirring constantly for 3-4 minutes or until sauce
has thickened.
4. Add parsley and chives and cook for 1 minute.
5. Drizzle cream sauce evenly over fillets.

Light fried fish fillet

You may use Striper, Sea Trout, or Flounder. Spray skillet with vegetable oil. Dip fillet in beaten
egg whites or skim milk, then roll fillet in Italian bread crumbs. Slowly fry over moderate heat,
adding lemon pepper and salt to taste. When golden brown check to see if done by flaking apart with a fork.

 

Fillets with tomatoes & green beans

Put striper or flounder fillets in glass dish. Put ½ can of Italian tomato pieces on top. Bake at
375 degrees for 10 minutes. Turn fillets over and put 1 can of French style green beans (drained)
and the remainder of the Italian tomato pieces on top. Bake another 10 to 15 minutes until easily flaked with a fork.


Striped Bass in Wine Sauce


2 lbs. Striped Bass fillets (red meat removed), cut into serving pieces
salt and pepper
flour
6 Tbs. olive oil
2 shallots, finely chopped
2 anchovy fillets, chopped (optional)
1 tsp. parsley flakes
1 cup dry white wine
1/4 cup chicken stock



Season Striped bass with salt and pepper. Roll lightly in flour. Heat 4 Tbs. olive oil in a
skillet. Cook fish over moderate heat until brown on both sides. In a saucepan, heat 2 Tbs. olive oil. Add shallots, anchovies, and parsley flakes. Simmer slowly until shallots soften. Add wine and
simmer until wine is reduced by one-fourth. Add stock, salt and pepper to taste and simmer another
3 to 4 minutes. Pour sauce over fish and simmer 1 to 2 minutes longer to blend all the flavors.



Striped Bass Hash


3 lbs. Striped bass fillets (red meat removed)
2 medium onions, diced
1 lb. sliced bacon, cut into small squares
6 large white potatoes, diced and boiled



Bring a large pot of water to a boil. Add potatoes and cook until fork tender, about 10 minutes.
Boil fish until done, about 10 minutes. Fry bacon in a skillet until golden brown. Pour bacon and
1 Tbs. bacon grease into a small bowl. Mix cooked bacon, potatoes, and fish while all are still
steaming hot. Pour the bacon grease over mixture and blend.


Striped Bass Louie

1 1/2 lbs. Striped bass fillets (red meat removed), cooked and cut into strips
1 head iceberg lettuce, cored and shredded
2 hard cooked eggs, sliced
2 medium fresh tomatoes, sliced
16 cooked asparagus spears, cooled



Louie Dressing

1 cup mayonnaise
1/4 cup catsup, seasoned if you like
3 Tbs. lemon juice
Dash of hot sauce

Arrange lettuce on dishes. Mound on fish and decorate with sliced eggs, tomato, and asparagus.
Combine dressing ingredients and serve separately so guests can pour on just the right amount.
Serve with Sour Dough French bread for an extra treat.



Striped Bass Burritos


1 lb. Striped bass fillets (red meat removed), chopped
1/2 stick butter
1 large onion, chopped coarsely
1 red pepper, chopped
1 green pepper, chopped
garlic salt, onion salt, lemon pepper, to taste
8 flour tortillas, large
hot sauce or salsa
3 lemons or limes, quartered


Fry chunks of fillets in butter with onions, peppers, and seasonings until done. Warm tortillas.
Spoon into tortillas, and garnish with hot sauce, salsa, and lemon or lime wedges.




HEAVENLY BROILED BASS
2 lbs. farm-raised striped bass fillets
1/2 C. grated Parmesan cheese
1T. margarine, softened
3 T. reduced calorie mayonnaise
3 T. chopped green onion with tops
1/4 t. salt
Dash Tabasco

Place fillets in single layer on well-oiled baking pan. Combine remaining ingredients and spread
mixture on fish. Broil fish 6 inches from source of heat for approximately 10 minutes, or until top
is lightly browned and fish flakes easily when tested with fork. Serves 6.
Note: Be careful not to broil fish too close to heat or topping will burn before fish is done.
Per serving: 212 calories, 7.5g. fat; 69.6 mg. cholesterol; 316 mg. sodium, 31% calories from fat.

LEMON HERB POACHED BASS

1lb. farm-raised striped bass fillets
1 T. olive oil, butter or margarine
1 t. minced fresh parsley
1 t. dried thyme leaves
1 clove garlic, minced
1/4 C. dry white wine
1 t. fresh lemon juice
1/4 t. salt
Black pepper
1/2 t. grated fresh lemon peel
1 green onion, thinly sliced
Heat olive oil or butter in 10 to 12 inch frying pan over medium-high heat. Add herbs and garlic,
stir about 30 seconds. Pour in wine and lemon juice. Add fillets and spoon liquid over top. (If
cooking frozen fillets, add to liquid, then cover and bring to simmer. Cooking time will be just a
few minutes longer, depending on thickness and temperature of fish.) Sprinkle fish with salt,
pepper, lemon peel and onions. Cover and simmer gently until fish turns opaque in center (7 to 9
minutes for a 3/4 inch to 1 inch thick fillet); cut into thickest part of fillet to test. Transfer
fish to platter, cover and keep warm. Increase heat to high and boil liquid until reduced to 2 to 3
tablespoons, approximately 1 to 2 minutes. Pour sauce over fish. Serves 4.Per serving: 135 calories; 4.15 g. fat; 48 mg. cholesterol; 195 mg. sodium; 28% of calories from fat.

GRILLED BASS with VERACRUZ SAUCE

2 lbs. farm-raised striped bass fillets or 2 whole fish, 2 to 3 lbs. each
1 t. cooking oil
Lime juice
2 T. olive oil
3 cloves garlic, minced
2 medium onions, sliced
4 large ripe tomatoes, peeled, quartered, and seeded
1/2 C. sliced green olives
Salt and Pepper

Brush fish with 1 teaspoon cooking oil and sprinkle with lime juice, including cavity. Place in
well-oiled grill basket, or on oiled aluminum foil with holes poked in it and placed on the grill.
Cook over moderately high heat until thickest part of fish is done. Meanwhile, make the sauce. Heat
olive oil in saucepan. Sauté onion and garlic until tender, stirring occasionally. Mix in tomatoes
and olives and continue cooking over medium heat 6 to 8 minutes, or until slightly thickened.
Season to taste with salt and pepper. Remove from heat and reserve; reheat when ready to serve.
Serves 6.
Per serving: 287 calories; 12.4 g. fat; 121 mg. cholesterol; 705 mg. sodium; 38% of calories from
fat.




Broiled Striped Bass

1 ea Striper, six-pound
1/2 c Shallots, chopped
1/2 c Mushrooms, chopped
1 ea Lemon
1 c Tomatoes, chopped, peeled
1 t Chives, chopped
1 t Parsley, chopped
1 T Butter
2 c Wine, dry white
2 ea Egg yolks
1 c Cream sauce

Fillet and skin the bass. Cook it in wine in a hot oven in the juice of a lemon and the Tbsp of
butter for 15 minutes. Remove the fillets; reduce the cooking liquid by boiling, then add the
chopped tomatoes and cook the works until done. Finally, add 1 C cream sauce, chopped parsley,
chopped chives, and the yolks of two eggs. Cook, stirring until thick and creamy. Pour over the
bass fillets and serve


Striped Bass, Cape Cod Style

Place fillets on aluminum foil and brush both sides w/ butter
* Squeeze lemon over the fish to taste
* Sprinkle w/ pepper, load with sliced onions, and throw onto BBQ for 10-15 minutes.

NO MESS !!!!


Marinated & Grilled Striped Bass

1/4 cup soy sauce
2 T sugar
1 T garlic, finely minced
1 T green onion, finely minced (green part only)
2 T oil
2 T sesame seeds
4 striped bass fillets (about 2 pounds), each cut into 2 pieces, skin on
oil for greasing grill

Prepare marinade: Combine soy sauce, sugar, garlic, green onion, and oil; set aside. Place sesame seeds in a medium frying pan and stir over medium heat until they begin to brown (they brown
quickly, so watch). Add to soy sauce mixture.
Lay fillets skin down in a single layer in a pan with raised sides. Pour soy mixture over fillets.
Let sit for a moment, then turn fillets so they are flesh side down. Cover and refrigerate for 30
minutes.
When ready to grill, remove from marinade and place bass on oiled grill over ashen coals, skin side touching the grill; grill for 3 - 4 minutes on one side only. (Do not turn fillets or they will
fall apart). Baste fillets with marinade every minute or so until done. Use a greased spatula to
transfer fish to serving platter. Serves 4


Baked Stuffed Striped Bass

Serves 4 - 6:
2 c. stuffed mix
1 can (8 oz.) stewed tomatoes, cut into pieces
1 tbsp. instant minced onion
1 tsp. sugar
1 tsp. salt
1/4 tsp. tarragon
1/8 tsp. black pepper
1/4 c. butter or margarine, melted
2 tbsp. lemon juice
1 (2-2 1/2 lb.) dressed striped bass or other fish
Salt

Combine stuffing mix, tomatoes, onion, sugar, salt, tarragon and pepper. Set aside. Mix butter and
lemon juice, brush outside surface of fish. Place fish in pan on rack. Fill inside of fish with
stuffing mixture sew or skewer. Brush top surface with lemon butter. Bake in oven 300 degrees for
30 minutes until fish flakes easily when tested with a fork. Drizzle extra lemon butter over fish
before serving.




Striped Bass, Cape Cod Style

Place fillets on aluminum foil and brush both sides w/ butter
* Squeeze lemon over the fish to taste
* Sprinkle w/ pepper, load with sliced onions, and throw onto BBQ for 10-15 minutes.
Prepare marinade: Combine soy sauce, sugar, garlic, green onion, and oil; set aside. Place sesame
seeds in a medium frying pan and stir over medium heat until they begin to brown (they brown
quickly, so watch). Add to soy sauce mixture.
Lay fillets skin down in a single layer in a pan with raised sides. Pour soy mixture over fillets.
Let sit for a moment, then turn fillets so they are flesh side down. Cover and refrigerate for 30
minutes.
When ready to grill, remove from marinade and place bass on oiled grill over ashen coals, skin side touching the grill; grill for 3 - 4 minutes on one side only. (Do not turn fillets or they will
fall apart). Baste fillets with marinade every minute or so until done. Use a greased spatula to
transfer fish to serving platter. Serves 4


Herbed Roasted Rockfish W/ Veggies & Lemon

-----LEMON CHIVE SAUCE-----

1/2 c Wine, white
1/4 c Stock, fish
1 tb Shallots, chopped
1 tb Juice, lemon
1/3 c Cream, heavy
1/3 c Butter -- in small pieces
1 tb Chives, chopped
1/2 ts Peel, lemon, grated

-----STRIPER-----

6 Garlic cloves, crushed

1/2 c Oil, olive
2 ts Rosemary leaves -- crumbled

2 ts Thyme leaves -- crumbled
1 tb Parsley
3 lb Striper fillets

-----ROASTED VEGETABLES-----

6 sm Carrots
6 md Potatoes, red
2 Ears of corn
2 md Zucchini
1 lg Bell peppers, red
1 lg Bell peppers, yellow

-Herb Marinade (reserved
-from Herb Roasted Salmon)



Seafood alternatives: snapper, halibut, rockfish LEMON CHIVE SAUCE: Yes, this is a rich sauce - but

worth every calorie! Combine wine, fish stock, shallots and lemon juice in a medium sized saucepan;
boil over high heat until reduced by half (to just under 1/2 cup). Add cream and boil until sauce
reduces to just under 2/3 cup. Take off heat and slowly whisk in butter then stir in chives and
lemon
peel. (if making sauce ahead, leave out the chives and lemon peel. Stir sauce over low heat to
rewarm - do not completely melt - then add chives and lemon peel)Makes about 1 cup In a small bowl,
combine the garlic, il, rosemary and thyme and parsley. Pour about 2/3 of it into another bowl and
reserve for the vegetables.
Rinse salmon and pat dry. Rub the remaining herb
marinade over the fillet then season lightly with salt and pepper if desired. Lay fish on a lightly
oiled immed baking sheet or in a shallow roasting pan (you can prepare the fish up to this point
earlier in the day then refrigerate until ready to cook) Bake in a 400 degree oven until flesh in
center of thickest area is no longer translucent but is still very moist, 20
to 25 minutes for a fillet 1.1/4 to 1.1/2 inches thick in center. Serve with Roasted Vegetables and
Lemon Chive Sauce. (Note: Put vegetables in oven to bake 20 to 25 minutes BEFORE putting striper in
to bake) Peel carrots and trim stem ends. Cut potatoes into eighths.
Husk fresh or frozen corn and cut into 1" rounds. Halve zucchini lengthwise, then cut diagonally
into 2" pieces Quarter and seed bell peppers, then cut crosswise into narrow triangles. Place
vegetables in a roasting pan or in an 11-by 17-inch baking dish and toss with reserved herb
marinade. Bake, uncovered, in
a 400 degree oven, until vegetables brown on bottom, about 15 minutes. Stir; cover pan and continue
baking, stirring once or twice, until potatoes are very tender, 20 to 30 minutes more. If cooked
bits on pan bottom get very dark and you're concerned about burning, add a few Tablespoons water or
white wine. (If preparing vegetables early in the day, cover cut potatoes with water to prevent
them from turning dark
in the refrigerator. Cut and marinating vegetables can also stand, covered, at room temperature
several hours before cooking) A whole fillet of salmon surrounded by brightly colored vegetables is
a spectacular sight. It is also easy on the cook. You can season the salmon
and the vegetables early so they'll be ready to go when it's time for baking. Big pieces of
brightly colored vegetables look quite festive alongside salmon. A convenient way to cook the
vegetables is in a roasting pan (a disposable pan makes clean up really easy) The sides are high
enough to allow you to place the baking sheets with striper or Herb Toast right on top to bake.


Broiled Striped Bass

1 ea Striper, six-pound

1/2 c Shallots, chopped

1/2 c Mushrooms, chopped

1 ea Lemon

1 c Tomatoes, chopped, peeled

1 t Chives, chopped

1 t Parsley, chopped

1 T Butter

2 c Wine, dry white

2 ea Egg yolks

1 c Cream sauce



Fillet and skin the bass. Cook it in wine in a hot oven in the juice of a lemon and the Tbsp of

butter for 15 minutes. Remove the fillets; reduce the cooking liquid by boiling, then add the

chopped tomatoes and cook the works until done. Finally, add 1 C cream sauce, chopped parsley,

chopped chives, and the yolks of two eggs. Cook, stirring until thick and creamy. Pour over the

bass fillets and serve


Marinated Tuna

6 tuna steaks, 6 to 8 ounces each

1/2 cup olive oil

2 tablespoons sherry-wine vinegar

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 small shallot, minced

1 small clove garlic, minced

1 teaspoon minced cilantro

1/4 teaspoon minced ginger

1/4 teaspoon minced jalapeno

1 teaspoon sesame oil

Wash tuna steaks and pat dry. Place in a shallow, non-aluminum panlarge enough to hold them in one

layer.In a bowl, combine olive oil, sherry vinegar, soy sauce, ricevinegar, minced shallot, garlic,

cilantro, ginger, jalapeno andsesame oil. Stir well. This soy-sherry vinaigrette can be used as a

sauce or salad dressing as well as a marinade.Pour 1/2 cup vinaigrette over tuna steaks. Marinate

about 2 hours,turning steaks every 30 minutes.Remove tuna from marinade, pat dry and grill until

cooked rare,about 4 minutes a side. Serve and pass remaining soy-sherryvinaigrette as a sauce.


Grilled Tuna Steaks (or any Fish)

Fresh tuna/fish

1 bottle Italian dressing

Old bay seasoning

SaltPepper

Marinate fish for 2 hours in Italian dressing (enough to coat fish). Grill 5 minutes, one side.

Turn and lightly season. Cook 5 more minutes. Check for doneness. Cooking time varies due to

thickness of fish.


Striped Bass

Place fillets in a large pan (at 3 inches deep) lined with tin foil. When it is freshly caught, we

do not put any seasonings on it. Cover with tin foil, and join the edges together, so the fish will

poach in its own juice. Cook in a hot oven (400 degrees F) for about 10 to 15 minutes per inch of

thickness. DO NOT OVERCOOK! We test it during cooking. Pull back edge of foil, insert a fork. If

there is no resistence, it is done. Drain off, and serve with a slotted spoon. Then serve with Joe

Hyde's Beurre Blanc.

Beurre Blanc ala Joe Hyde

serves 8 to 10

This sauce goes well with hot, poached fish.

1/3 cup shallots, chopped

1/3 cup white vinegar

1/4 cup water

1 pound butter, cut into pieces

salt and pepper

1/3 cup parsley

Do not pack down the chopped shallots in the cup when measuring them. Slowly simmer the shallot

with the vinegar in a saucepan over medium heat until all the vinegar has boiled away (about 4

minutes). Be careful, if the shallots burn or even get brown, the taste of the sauce will not be

good. Add water and bring to a boil over high heat. Quickly whisk in the butter, piece by piece.

All of the butter should be incorporated. Add salt and freshly ground pepper to taste. Stir in

parsley just before serving. Do not try to keep sauce or to reheat it. It will not matter if it is

barely warm or almost cool, since the fish will be hot and the plates warm
.


Baked Bass Fillets

Ingredients:

1 large bass
1 large onion, diced
1 large green pepper, chopped
½ stick of margarine
2 small cans of tomato sauce
1 13oz. can of diced tomatoes
2 tablespoons of lemon juice
½ cup chopped green onions
½ teaspoon of Tobasco or hot sauce of your choice
salt to taste
pepper to taste
1/8 teaspoon of garlic powder

Preparation:

Drizzle fillets with lemon juice. Season well and place in double gallon zip-lock bag and refrigerate overnite. Wilt onions and green peppers in margarine in Dutch oven or oven-proof skillet. Cast iron works well. Add tomato sauce and diced tomatoes. Cook over medium heat for about 45 minutes uncovered. Add 2 cups of cold water and season to taste along with Tobasco sauce. Cook
25 minutes over medium-low heat. Add fillets and bake at 325 for 35 to 40 minutes. Sprinkle on the
green onions and serve.


Baked Striped Bass with Bacon



Ingredients:



4 pieces of striped bass (approx. 8 oz. ea.)

1 large red onion sliced

8 pieces of bacon

8 tablespoons of butter

1 cup sliced fresh mushroom (preferably portabellos)

¼ teaspoon tarragon

Hungarian Paprika

1 quart of ginger ale



Preparation:



Marinate fillets in ginger ale overnite.

Rinse fillets after marinating. In a large pan, cook bacon and save drippings. After bacon is

cooked, cool and crumble and set aside. Cook mushrooms and onion in drippings until tender. Place

fish in a large baking dish. Combine mushrooms, onion, butter and tarragon. Spread on top of

fillets then sprinkle with paprika. Bake at 350 degrees for approximately 20 minutes or until fish

flakes easily. Garnish with bacon.

 

Baked Stuffed Striped Bass Fillets



Ingredients:

½ cup chopped onion

¼ cup chopped celery

1/8 teaspoon pepper

a pinch of tarragon

½ cup mushrooms

1 ½ to 2 lbs. of Striper fillets

3 tablespoons of margarine

lemon juice

2 cups of soft bread crumbs

3 skinned tomatoes

salt to taste



Preheat oven to 375 degrees

Saute onion, celery and mushrooms in margarine in a large sauce pan until onions are translucent;

Stir bread crumbs into the sautéed vegetables. Add salt, pepper and tarragon.

Grease a large shallow baking dish and arrange the striped bass fillets in the dish and drizzle

with lemon juice.

Spread the stuffing mixture over the fillets and cover with the tomato slices. Bake uncovered for

35 to 40 minutes. Fillets should flake easily



6. Remove fish nuggets and carefully place into hot oil.
7. Fry for 3-5 minutes or until golden brown.
8. Remove from oil, drain, and sprinkle with lemon pepper seasoning.


-Tartar Sauce-

Start out with a small bowl of mayonnaise. Add finely chopped onion, dill relish, and a dash of

lemon juice. For a sweeter sauce, use Miracle Whip instead of mayonnaise and sweet relish instead

of dill.
Bass (Striped) With Shrimp And Lettuce Recipe
Bass (Striped) With Shrimp And Lettuce Recipe ingredients
4 filets of striped bass
1 cup shrimps, off the shell, cut in halves
1 head lettuce, washed, shredded
1 lemon, juice only
3 tablespoons butter
1½ cups water
seasonings to taste
instructions
To prepare this Bass (Striped) With Shrimp And Lettuce Recipe, first boil the lettuce in the water

for 8 minutes. Put striped bass, shrimps, lemon juice, butter and seasonings in a baking pan. Pour

lettuce and water mixture over the fish. Bake in hot oven for about 10 minutes.

Title: Broiled Striped Bass
Categories: Wildgame, Fish
Yield: 1 servings

1 ea Striper, six-pound
1/2 c Shallots, chopped
1/2 c Mushrooms, chopped
1 ea Lemon
1 c Tomatoes, chopped, peeled
1 t Chives, chopped
1 t Parsley, chopped
1 T Butter
2 c Wine, dry white
2 ea Egg yolks
1 c Cream sauce

Fillet and skin the bass. Cook it in wine in a hot oven in the juice
of a lemon and the Tbsp of butter for 15 minutes. Remove the fillets;
reduce the cooking liquid by boiling, then add the chopped tomatoes
and cook the works until done. Finally, add 1 C cream sauce, chopped
parsley, chopped chives, and the yolks of two eggs. Cook, stirring
until thick and creamy. Pour over the bass fillets and serve. Recipe
date: 11/29/87

 

 


Ingredients:
4 6-8 oz Hybrid Striped Bass Fillets
4 large pieces of aluminum foil
4 tbsp olive oil
4 garlic cloves, minced
¼ cup red wine
½ cup creamy Italian dressing
1 cup onion & garlic seasoned croutons
4 Tbsp fresh Parmesan cheese
parsley
sea salt
pepper


Directions:
1. Pour 1 Tbsp olive oil and place 1 fillet onto each piece of aluminum foil.
2. Spread 2 Tbsp of dressing on top of each fillet. Sprinkle with minced garlic and pour a little

red wine over fillet.
3. In a plastic bag crush the croutons and coat tops of fillets (note: if you don’t have any

croutons on your “boat” you can use Cheese-Its which look pretty cool). Sprinkle with 1 tsp

parmesan cheese and parsley.
4. Seal each fillet inside foil, wrapping tightly. Poke a few holes in foil for ventilation.
5. Cook over hot grill for 5 minutes, turn foil over and cook another 5 minutes or bake at 450°F

for 13-15 minutes.


Baked Fish with Mushrooms and Smoked Almonds

2 pounds fish fillets, cut into serving size
3 tablespoons butter or margarine pieces
1 tablespoon lemon juice
1½ cups sliced mushrooms
1 teaspoon salt
½ cup hickory-smoke flavored almonds
¼ teaspoon lemon pepper
2 tablespoons chopped parsley
parsley sprigs and lemon wedges for garnish

Place fillets in a single layer in a well-oiled baking dish. Sprinkle with lemon juice, salt, and

lemon pepper.
Bake at 350 degrees for 10 minutes per inch of thickness or until fish flakes easily and is no

longer translucent in the center.
Meanwhile, combine remaining ingredients in a saucepan and saute over low heat for 5 to 7 minutes.
To serve, spoon mushroom mixture over fish. Garnish with parsley springs and lemon wedges. Yield: 6

servings

Tangy Broiled Fish

2 pounds fish fillets
2 tablespoons vegetable oil
2/3 cup tomato juice
1 5/8-ounce envelope French dressing mix
3 tablespoons vinegar
Florida lime wedges

Place fish in a single layer in a shallow baking dish. Combine remaining ingredients and mix

thoroughly.
Pour sauce over fish and let stand for thirty minutes, turning once. Remove fish, reserving sauce

for basting.
Place fish on a well-oiled broiler pan. Broil about 4 inches from the source of heat for 4 to 5

minutes.
Turn fish carefully and baste with sauce. Broil 4 to 5 minutes longer or until fish flakes easily

and is no longer
translucent in the center. Serve with lime wedges. Yield: 6 servings.

Best Broiled Bass

4 8oz. boneless striped bass fillets
1 large onion (sliced thinly and separated into rings)
¼ cup butter or margarine
2 teaspoons Worcestershire sauce
1 Tablespoon lemon pepper
2 lemons
½ teaspoon cayenne red pepper

Preheat oven to 450 degrees. Dip bass fillets into melted butter and place on non-stick broiler

pan.
Sprinkle fish evenly with lemon pepper and cayenne pepper.
Place onion rings on the fillets and then sprinkle with Worcestershire sauce.
Bake for 8 minutes on center oven rack, then turn on broiler at 500 degrees and allow enough time

to brown
the fish and onions (3 to 6 minutes). Remove and allow to cool for 3 minutes. Squeeze lemon over

fish and serve.
Yield: 4 servings


Fried Catfish Batter

1 teasp. Salt
1/2 teasp. Black pepper
1 c Cornmeal
1 tb Sherry or brandy (optional)
1 Jar prepared mustard
Catfish (Steaks, fillets or whole) Oil for frying.

Heat oil until it pops when sprinkled with a drop of water.
Pat fish dry, then brush with mustard, (mixed with sherry or brandy if desired).
Sift cornmeal, salt and pepper into bag. Add 2 or 3 steaks or fillets, or 1 whole fish; close and

shake.
Drop fish carefully into hot oil; fry until lightly browned. Drain well on paper. Keep fish warm

and crisp in a closed paper sack.
Try fresh or canned potatoes fried with the same batter. (Makes 6 servings)

Buttermilk Fry Batter

2 c Buttermilk
3 Eggs, lightly beaten
Several dashes of Tabasco Sauce
3 Shakes Worchestershire Sauce
1/4 ts Garlic salt
1 ts Salt
Lots of pepper (to taste)
Self-rising flour

Combine all ingredients except flour; blend well. Dip fish or seafood, (bass, crappie, oysters,

frog legs, shrimp, etc)
in egg batter, then roll in flour. Fry in moderately hot oil until golden brown. If oil is too hot,

batter will burn.
Vegetables are good in this batter (eggplant, squash, etc) Strip fish into thin strips before

dipping in batter.
(Makes enough batter for approximately 6 servings)


Grilled Fish in Foil

1 lb Fish Fillets, Fresh or Frozen
2 tb Margarine Or Butter
1/4 c Lemon Juice
1 tb Chopped Parsley
1 ts Dill Weed
1 ts Salt
1/4 ts Pepper
1 x Paprika
1 ea Med. Onion, Thinly Sliced

On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish.
In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour

equal amounts over fish.
Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for

fish to expand.
Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers. (Makes 4

servings)



Italian Style Fish and Vegetables

2 tb Olive oil
1 md Sliced onion
2 1/2 oz Jar sliced mushrooms, drain
1/2 ts Basil
1/2 ts Fennel
2 c Frozen mixed vegetables
2 lb Fresh or frozen sole (thawed)
1/4 ts Salt
1/4 ts Pepper
2 md Tomatoes, sliced
1/3 c Grated parmesan cheese

In a large skillet over medium heat, heat the oil. Add the onion. Add mushrooms, basil and fennel.
Saute for 4 minutes or until onion is tender. Stir in frozen vegetables.
Place fish fillets over vegetables, sprinkle with salt and pepper. Arrange tomato slices over fish.
Reduce heat to low, cover and cook 12-16 minutes or until fish flakes with a fork. Remove from

heat,
sprinkle with parmesan cheese, cover and let stand until cheese melts (about 3 min).
(Makes 4 servings)



SWEET AND SOUR BATTERED FISH
1 Tbs oil
1 onion, peeled & chopped
1 small carrot,cut into thin strips
1/4 pint pineapple juice
1 cucumber unpeeled cut into strips
4 Tbs vinegar
1 Tbs worcestershire sauce
2 ozs. brown sugar
4 battered frozen fish steaks
1 level Tbs cornflour
4 Tbs water blended with cornflour

Heat oil in a pan and add the onion, carrots and cucumber.
Fry for 5 mins. Pour in the fruit juice, vinegar, worcestershire sauce and sugar. Simmer for 10

mins. stirring occasionally.
Meanwhile, cook fish in mod. oven (turning them over half way through) for about 20 mins.
Add the cornflour and water mixture to the sauce and bring back to the boil, stirring constantly.

Simmer for 1-2 mins.
Serve with long-grain or basmati rice.

Best Fried Fish

Ingredients
Italian dressing
powdered pancake mix
walleye or any other white meat fish fillet
salt and pepper

Cooking Instructions

Marinade fish in the steak sauce or dressing over night then coat in pankake mix,add salt and

pepper, then fry until golden brown. Should use just enough peanut oil to cover the fish fillets

completely. Bass, Crappie, Catfish, Trout and Walleye works very well using this recipe.



Broiled Fish

Ingredients
Fish fillets (4 to 6)
Tomatoes
Onions
Salt
Pepper
Garlic salt
Butter
Aluminum foil
Picante sauce

Cooking Instructions

Place individual fillet in aluminum foil and surround with vegetables, add 2 tablespoons of butter

to top and coat with picante sauce. season to desire. Fold foil to make individual "boats" kind of

like a Christmas present. Broil for twenty to thirty minutes in dish deep enough to catch runoff of

juices. Serve with rice.



Grilled Italian Still Fish

Ingredients
Zesty Italian
Dressing
Fresh fish

Cooking Instructions

Outstanding! Cover fish in zesty Italian dressing for 2-3 hrs. Then place in grill basket and cook

over grill for 10-15 min per side depending on size of fillets. Very simple, very tasty!



Simple Baked Fish
This is a very simple recipe just cook a fillet in the oven with some butter on it for fifteen

minutes and then put a can of clam chowder on it for another fifteen minutes and then your done.

its great and fast.

Servings: 8
Cooking Method: Fried
Meal Type: Appetizer
Main Fish: Bass

Ingredients
1/2 c all-purpose flour

salt and freshly ground pepper

3 lg eggs

2 c fine cracker crumbs

1 1/2 lb skinless striped bass fillets; cut into 3-by- 1/2 inch strips

vegetable oil; for frying

lemon wedges


Directions
1. Put the flour in a shallow bowl and season generously with salt and pepper. Crack the eggs into

another shallow bowl and beat well. Put the cracker crumbs in a third bowl and season with salt and

pepper.
2. Dredge the fish strips in the flour. Dip the strips in the beaten eggs, then coat completely

with the seasoned crumbs. Arrange the fish fingers on a large baking sheet, cover with plastic wrap

and refrigerate for at least 1 hour or overnight.

3. In a medium saucepan, heat 2 inches of oil to 375 degrees. Fry the fish fingers 4 or 5 at a time

until golden brown and just cooked through, about 3 minutes. Using a slotted spoon, transfer the

fried fish to paper towels to drain. Serve at once with lemon wedges.

Servings: 4
Cooking Method: Sauted
Meal Type: Entree
Main Fish: Bass

Ingredients
1 Lemon; cut into 6 wedges

1 lb Bass fillets; cut into 4 serving-size pieces

2 tb Flour

1/4 ts Paprika

1 tb Olive or salad oil

Salt; to taste

Freshly-ground black pepper to taste

1/3 c Light margarine; softened

1 tb Finely-chopped green onion

1/2 ts Dried dill weed

Grated peel of 1/2 lemon

1/8 ts White pepper


Directions
Squeeze juice of 2 lemon wedges over both sides of bass fillets. Let stand 5 minutes. Lightly pat

dry with paper toweling. On plate combine flour and paprika. Dip fillets in flour to coat lightly.
In large non-stick skillet sprayed with no stick cooking spray, heat oil. Saute fish over

medium-high heat for 3 to 4 minutes on each side, or until fish is opaque and just flakes easily

with a fork. Salt and pepper to taste.

In small bowl, combine all Light And Lemony Dill "Butter" ingredients (margarine, onion, etc).

Makes about 1/3 cup. Serve 1 to 2 teaspoons over each serving of bass fillets or garnish each

serving with remaining lemon wedges, if desired.

Servings: 4-6
Cooking Method: Fried
Meal Type: Entree
Main Fish: Bass

Ingredients
2 (2-lb) bass or similar fish

1 c milk

1/2 c all-purpose flour

1/2 c white yellow or blue cornmeal

1/4 c finely minced green onions; include some tops

1/2 ts kosher or sea salt

1/2 ts pequin quebrado; cayenne pepper

1 lemon; cut in 4 to 6 wedges

1 tb minced parsley

1 c unsalted butter (up to)

6 sprigs parsley


Directions
Cut fish in chunks or fillets; rinse well, then soak in salted water 30 minutes. Drain & rinse.

Pour milk into large, shallow bowl & add fish. In another large, shallow bowl, combine flour,

cornmeal, green onions, salt and pequin or cayenne. Dust center edge of each lemon wedge with

minced parsley; set lemon wedges aside & add any remaining minced parsley to coating mixture. Melt

butter in large, deep, heavy skillet. Dip each piece of fish into coating, being sure to crush

coating into fish for maximum flavor. Cook fish until golden on all sides, turning as needed; drain

on paper towels. Serve hot; garnish each serving with a parsley-edged lemon wedge & a parsley

sprig.




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