Herbed Striped Bass Recipes

HERBED STRIPED BASS

Steps:

• Spread the herbs and salt and pepper on alarge platter. Brush each fillet with the egg white, then dredge in the herbs.
• In a large nonstick skillet over medium-high heat, sear the fillets 3 to 4 minutes per side, or until cooked through and the flesh just begins to flake.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

BUTTER PARMESAN STRIPED BASS

Steps:

• 1. Sprinkle fish with salt and pepper on both sides and set aside.
• 2. Place just the butter, in shallow baking dish, large enough to accommodate all the fish.
• 3. Place the dish with the butter in a 375 degree oven til the butter browns.
• 4. Then dip both sides of the fish in this browned butter and bake for 10 minutes, uncovered, on middle rack.
• 5. Sprinkle with lemon zest, wine, parmesan cheese and paprika. Broil on top rack at 500 degrees for 2-3 minutes or til parmesan cheese starts to bubble and brown.
• 6. To serve spoon butter/wine sauce over fish.

STRIPED BASS SEARED WITH HONEY AND OUZO

Steps:

• Whisk flour and garlic powder together in a bowl. Toss bass in the flour mixture until coated.
• Whisk fish sauce, olive oil, honey, and oregano together in a bowl until smooth.
• Heat a skillet over medium-high heat. Cook and stir bass in the hot skillet until lightly browned on all sides, about 5 minutes. Transfer bass to a plate. Add ouzo and fish sauce mixture to hot skillet; bring to a boil. Return bass to pan and cook until fish is cooked through, about 5 minutes more.

PAN-FRIED STRIPED BASS WITH LEMON SAUCE

Steps:

• For the sauce, whisk together: 1/4 cup extra-virgin olive oil, 1/4 teaspoon lemon zest, 2 tablespoons fresh lemon juice, Salt, Fresh-ground black pepper.
• Taste for salt and lemon juice and adjust as desired. The sauce will separate as it sits; this is not a problem.
• Season: 4 pieces striped bass, skin on (4 to 6 ounces each) with: Salt, Fresh-ground black pepper.
• Choose a heavy-bottomed pan for frying the fish. Take another, slightly smaller pan that will fit into the pan for the fish, and wrap its bottom with foil. This pan will be used as a weight to hold the fish flat against the frying pan to ensure that all of the skin will cook and crisp. (You will see the fish contract when it goes into the hot pan, as the skin shrinks on contact with the heat.) Warm the larger pan over medium-high heat. When hot, pour in: Olive oil, enough to generously coat the bottom.
• Add the pieces of bass, skin side down, and place the foil-wrapped pan on top of the fish. Cook until the skin is brown and crispy, about 7 minutes. Check now and then to see that the fish is indeed browning, but not overbrowning. Adjust the heat up or down to speed up or slow down the cooking as needed. When the skin is browned, remove the top pan and turn the fish. Cook for another minute or so, until the fish is just cooked through, but is still moist and tender inside. Meanwhile whisk the lemon sauce together again and pour it onto a warm plate. Serve the fish skin side up, on top of the sauce.
• Garnish the fish with a couple spoonfuls of chopped tender herbs such as parsley, chives, chervil, cilantro, or basil.
• Soak, rinse, and squeeze dry a tablespoon or so of capers. When the fish is cooked add the capers to the hot pan and sauté for a minute or two. Remove with a slotted spoon and scatter over the fish.
• Make a Beurre Blanc (Warm Butter Sauce; page 228) instead of the olive oil sauce.

SALT-BAKED STRIPED BASS WITH HERBS AND LEMON

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
• In a large bowl, mix together salt and egg whites until well combined. Spoon 3 cups of the salt mixture on prepared baking sheet to make a bed for the fish. Place fish on top of salt mixture and place half of the dill, parsley, and lemon inside the cavity of fish. Top fish with remaining dill, parsley, and lemon; cover with remaining salt mixture, mounding on top and keeping the shape of the fish, leaving the tail exposed.
• Transfer fish to oven and bake until salt becomes light golden, 35 to 40 minutes. Using the back of a spoon, gently crack salt crust to expose fish; brush off remaining salt and transfer to a serving platter. Serve immediately with remoulade.

STRIPED BASS WITH HERBS

Steps:

• In a small bowl, combine the parsley, chives, chervil, half of the lemon juice, zest, and the oil; stir to combine. Season with salt and pepper; set aside.
• In a large skillet, combine water, wine, remaining lemon juice, the shallot, and garlic. Bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes.
• Season fish with salt and pepper. Add to simmering liquid, cover, and cook until opaque, about 10 minutes. Use a slotted spoon or spatula to remove fish from pan and place on serving plates. Discard poaching liquid. Spoon herb mixture over fish. Serve immediately with salad.