LEMON-BAKED STRIPED BASS
1 lb striped bass, cut into serving pieces
¼ cup butter or margarine, melted
2 Tbsp. lemon juice
¼ cup flour (preferably whole wheat)
Salt to taste
1/8 tsp ground pepper
Paprika to taste
Fresh parsley or cilantro
Directions: Preheat oven to 375˚.
Mix melted butter with lemon juice. In another bowl mix flour, salt and pepper.
Dip fish chunks into butter/juice mixture, then coat with flour mixture.
Place fish in ungreased 8” square baking dish.
Pour remaining butter mixture over fish and sprinkle with paprika.
Bake uncovered until fish flakes easily with fork, about 25 minutes depending on thickness of fish.
Garnish with fresh parsley/cilantro and lemon slices, if desired.
ROASTED STRIPED BASS
4 center-cut pieces of striped bass (each 1/2 pound and about 1 ½ inches thick)
1/2 cup fresh bread crumbs
1/2 cup minced fresh parsley
2 tablespoons minced fresh chives
1 Tbsp minced fresh thyme
2 Tbsp minced fresh basil
salt and pepper to taste
2 tbsp. Olive oil
Directions: Preheat oven to 350˚. In a small bowl, stir together the bread crumbs, herbs, and salt and pepper. Place the fish pieces on waxed paper. With your hands, generously rub the oil on both sides of the fish. Sprinkle the bread crumb-herb mixture evenly on the fish, then pat it so that it adheres. Place the fish on a cake rack in a greased roasting pan. Roast until the fish just flakes, 10 to 15 minutes. To crisp the top, turn the oven to broil and place the fish under the broiler for about 2 minutes. Transfer to a serving platter and serve immediately. Note: This may be prepared 4 hours in advance; but don’t place fish under broiler until ready to serve.
SPANISH-STYLE STRIPED BASS
2 lbs. striped bass fillets, trimmed and cut into serving size portions
2 medium tomatoes, thinly sliced
1/2 cup green pepper chopped
1 small cucumber, thinly sliced
1/2 cup onion chopped
1 clove garlic minced
2 Tbsp butter or margarine
2 Tbsp parsley
1 Tbsp. white wine
2 Tbsp. lemon juice
1/2 tsp marjoram
Directions: Preheat oven to 375˚. Cut striped bass fillets by cutting fillets in half, removing any dark flesh on the side of the fillet that had the skin and along the belly area. Cut trimmed fillets into serving size portions and place in a greased baking dish. Arrange tomato and cucumber slices on top of the fish. In a saucepan, cook onion, green pepper and minced garlic in butter until onion is tender but not brown. Remove from heat and stir in parsley, wine, lemon juice and marjoram. Spoon sauce over the fish.
Bake for 20-25 minutes or until fish begins to flake easily with a fork.
SOUTH CAROLINA STRIPED BASS
2 striped bass Fillets
1 cup white corn meal
1 cup all-purpose flour
2 cups buttermilk
Lemon Pepper seasoning, to taste
Directions: Cut bass into nuggets, place in a glass or ceramic bowl along with buttermilk, and allow to soak in refrigerator for at least four hours.
Drain buttermilk, but do not rinse fish.
Combine corn meal and flour in a zipper-top plastic bag.
Add fish pieces to the flour mixture a few at a time, shaking bag regularly to coat.
Remove fish nuggets and carefully place into pre-heated oil in fryer or Dutch oven.
Fry over medium-high heat for 3-5 minutes or until golden brown.
Remove from oil, drain on paper towels, and sprinkle with lemon pepper seasoning.