Striped Bass Recipes
Delicious, Quick & Easy
Striped bass recipes anyone? Looking for ideas to cook up some tasty stripers? Check out these striper recipes to try! Enjoy!
Baked Striped Bass
(courtesy of Joy Vignola from Stockton, California, USA)2 lbs. striped bass (about 6 slices)
1 can cream of celery soup
½ can milk
½ onion
2 stalks celery (green tops and all)
1 lemon
lemon pepper
paprika
Chop the onion and celery. Fry in 1 tbs margarine. Add soup
and milk, stir until smooth and comes to a boil. Wash fish and layer in
a 3 quart baking dish. Put a slice of lemon on each piece of fish.
Squeeze a ½ lemon over fish. Pour soup mixture over fish and sprinkle
with lemon pepper and paprika. Bake for 1 hour at 350°F.
Blackened Striped Bass Fillets
1½ pound of skinless striped bass fillets½ cup unsalted butter, melted
blackened seasoning (Cajun seasonings)
Heat large cast iron skillet over high heat. Dip striped bass fillets
in melted butter. Generously season both sides of fish. Place fish
fillets in skillet and pour a small amount of the remaining butter on
top of the fillets. Cook 3 to 4 minutes, or until fish turns black and
crusty. Turn fillets over and cook 3 to 4 minutes more, or until the
underside of fish turns crusty. Do not overcook. Serve immediately.
Tip: this recipe also tastes great on the bbq grill.
Baked Striped Bass Fillets
2 striped bass fillets (1 lb each)
2 tbs unsalted butter
salt and pepper
4 egg whites
2 tbs chopped parsley
1 tbs chopped green peppercorns
1 tbs Dijon mustard
3 tbs breadcrumbs
½ cup mustard sauce
Preheat oven to 375°. Spread butter into a baking pan. Place
the fish in the pan and season with salt and pepper. Bake for about 12
minutes or until the fish is opaque.
In the meantime, beat egg whites until stiff but not dry. Fold in
parsley, peppercorns, and mustard. Spread mixture over the fish, about
1 inch thick layer, and sprinkle with the breadcrumbs. Bake for 6 more
minutes. Serve with mustard sauce.
