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Striped Bass Recipes

Striped Bass Recipes to Perk Up Your Dining Table

Striped Bass is the state fish of Maryland, Rhode Island, South Carolina. It is used to prepare many different delicacies. The following section gives some recipes of the same.
Tastessence Staff
Last Updated: Jul 21, 2017
Fish are easily available in the market, quick to cook, and delicious, which is why they are popular among many people. The recipes mentioned below are easy to prepare and do not take a very long to put together

Grilled Striped Bass

Ingredients
  • Striped bass fillets - 6 ounces
  • Freshly ground black pepper - ¼ teaspoon
  • Salt - ½ teaspoon
  • Cooking oil spray
Procedure

Prepare the grill on medium to high heat. On a grill rack coated with the cooking oil spray, place the fish fillets and sprinkle the pepper and salt over these. Allow the fillets to grill for 4 minutes. Make sure that they are grilled, evenly. These fillets can be served with salsa.

Baked Striped Bass

Ingredients
  • Striped bass fillets or rockfish - 1 pound
  • Mayonnaise - 2 tablespoons
  • White wine - 1 teaspoon
  • Lemon juice - ½ teaspoon
  • Seafood seasoning - 1 teaspoon
  • Worcestershire sauce - 1 tablespoon
Procedure

Place all the fillets in a baking dish or foil-lined baking pan. In a bowl, mix the white wine, Worcestershire sauce, seafood seasoning, and lemon juice, together. Spread a thin, even layer of this mixture over the fillets. Allow them to bake for 8 to 10 minutes at a temperature of 450 ºF. This dish makes for a very good appetizer.

Whole Striped Bass

Ingredients
  • Whole striped bass (gutted and scaled) - 2 to 3 pounds
  • Fresh parsley - 1 large bunch
  • Fresh dill - 1 large bunch
  • Olive oil - 3 tablespoons
  • Lemon (sliced) - 1
  • Onion (thinly sliced) - 1
  • Kosher salt - 2 tablespoons
  • Freshly ground black pepper - 2 teaspoons
Procedure

First, trim the fins of the fish. Rinse and pat-dry them; keep them aside. Pour 1 tablespoon of the olive oil into a roasting pan. Add the onion and lemon slices, dill, and ½ of the parsley bunch, to the pan. Take another pan, put half of this mixture into it, and place the fish in it. Make sure to sprinkle them with the salt and pepper. Spread the remaining mixture over the fish and smear the remaining olive oil over it. Cover the pan tightly with a lid and allow the fish to cook well on a medium flame. Garnish it with the remaining parsley before serving.

Broiled Striped Bass

Ingredients
  • Striped bass fillets (boneless) - 8 oz.
  • Onion (sliced into rings) - 1
  • Butter or margarine - ¼ cup
  • Worcestershire sauce - 2 teaspoons
  • Lemon pepper - 1 tablespoon
  • Lemon - 1
  • Cayenne red pepper - ½ teaspoon
Procedure

Melt the butter and coat the fillets with it. Then, place them on a nonstick broiler pan. Sprinkle the lemon pepper and cayenne red pepper evenly on the fish. Place the onion rings over the fish and spread the Worcestershire sauce over it. Allow the fillets to bake for 8 minutes at a temperature of 500 ºF on an oven rack. Remove it from the oven after 8 minutes and let it to cool for 3. Squeeze the lemon over the fish, before serving it.

Fried Striped Bass

Ingredients
  • Striped bass fillets (skinless) - 2 pounds
  • Flour - ½ cup
  • Eggs - 3
  • Cracker crumbs - 2 cups
  • Vegetable oil - 2 tablespoons
  • Salt - 1 tablespoon
  • Freshly ground pepper - 1 tablespoon
  • Lemon wedges
Procedure

Add the flour to a shallow bowl and season it with the salt and pepper. In another bowl, break the eggs and beat them up. In a container, place the cracker crumbs and add a little salt and pepper to it. Dredge the fish strips in the flour. Follow it up by dipping them in the eggs and then finally coating them with the seasoned crumbs. On a large baking tray, place the fish fingers, cover it with plastic wrap, and refrigerate it for 2 to 3 hours. Meanwhile, heat the vegetable oil in a pan. Fry the fish fingers, after the oil reaches an appropriate temperature, till their color changes to golden brown. Take the pan off the heat and lay the fish on paper towels, one by one, for the extra oil to be absorbed.
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