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Striped Bass Salad or DipSubmitted by: Jim Hutchinson Sr. 12/29/10
Ingredients: |
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- 1 Pound striped bass fillet (white meat)
- 2 Tablespoons chopped fresh parsley
- 1/2 cup chopped celery
- 3/4 cup mayonnaise
- 3 Teaspoon lemon juice
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- 1/2 cup chopped onion
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
- Paprika or other spices to taste (your choice)
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Here is a recipe for a striped bass salad or dip if you prefer. It has a great flavor and is a good way to use some of that striped bass meat when you have a successful trip. It calls for a food processor as it makes the texture of the dish just perfect.
Poach the fish gently in water until cooked. Drain and cool immediately. In a large processor, combine the fish, celery, and onion and process until the desired consistency-do not turn to mush. Put in a bowl and add all other ingredients and combine well. Taste and adjust seasonings. Refrigerate until chilled. Use as a salad or as a dip with crackers.
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Stuffed Baked Striped BassSubmitted by: Valerie Zak 4/11/09
Ingredients: |
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- 2 pounds of striped bass fillets
- 1/2 cup of finely chopped white onion
- 1/8 teaspoon of pepper
- 1/4 cup of chopped celery
- a pinch of dried tarragon
- 1/2 cup of chopped mushrooms
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- 3 Tbs. of butter or margarine
- lemon or lime juice
- 2 cups of soft bread crumbs
- 3-4 peeled tomatoes
- 1 teaspoon salt
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Preheat your oven to 375 degrees F. Saute in a large sauce pan the onion, celery, and mushrooms in butter or margarine for 5 minutes. Stir into the sauteed vegetables the bread crumbs, salt, pepper and tarragon. Grease a large shallow baking dish. Arrange the bass fillets in the baking dish and sprinkle with lemon or lime juice. Spread stuffing over the bass fillets. Cover with the tomato slices. Bake uncovered for 35 to 40 minutes. |
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STRIPED BASS WITH SHRIMP SAUCE
Submitted by: Jim Hutchinson 6/21/09
Ingredients: |
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- 1 to 1 1/2 Pounds of striper fillets
- 1 Can Campbells cream of shrimp soup
- 1/2 Cup heavy cream
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- 1/4 Cup sherry wine
- 1/4 Pound cooked, chopped shrimp
- Salt and pepper
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Pre-heat oven to 350 degrees. The fish fillets should be 1/4-1/2 inch thick, no more. Sprinkle them lightly on both sides with salt and pepper. Place in a single layer in a greased baking pan. In a sauce pan combine all other ingredients except chopped shrimp and warm until thoroughly mixed. Add chopped shrimp. Pour evenly over the fish. Bake for 20-30 minutes or until the fish flakes easily with a fork. The sauce is excellent over white rice. It makes four servings. This is good with any white fleshed fish such as cod, weakfish, and fluke. |
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Capt. Randy's Key West Style Fish Cakes
Submitted by: Capt Randy 10/23/09
Ingredients: |
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- 5lb Striped Bass fillet
- 3 raw eggs
- 1 large green pepper
- 1 small white onion
- 1 cup unseasoned bread crumbs
- fresh garlic (i use a whole clove, which is alot! ...use as much as you prefer!)
- Fresh basil
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- 1 Key Lime
- Paprika (as a finishing ingredient)
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 4 tablespoons Dijon mustard
- 3 tablespoons Worcestershire sauce
- 1 tablespoon old bay seasoning
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I started makin' these years ago when I was working on a private sport fish boat in the Florida Keys. Glen Braswell, who is a charter captain there's wife gets the credit for this recipe. It was originally designed as a recipe for conch and grouper cakes, but Ive modified it a bit for striped bass. Alot of different fish will work. I switch it up alot too...depending on what veggies I have in the fridge and what fish Im lucky enough to catch. This is a basic recipe, but feel free to experiment if ya like and please let me know what ya come up with!
First things first...prepping your striped bass is VERY important. ALL of the red meat in the fillets must be cut out. If prepared carefully, it almost tastes like crab meat. The red meat gives it a slight "fishy" taste. In fact Valerie thought what I gave here was a crab cake!
Once you cut the red meat out of the fillets, bring one gallon of water to a boil. Boil the striped bass for about 8 minutes, and immediately soak the fillets in an ice water bath to stop them from cooking. This will keep the fish from overcooking once you are finished boiling it, and helps it maintain a firm consistency. Soak the fillets in the ice water bath for approx. 20 minutes. While the striper is chilling, finely mince the green pepper, onion, garlic and basil. Combine the vegetables and garlic with the rest of the ingredients, except the fish, in a large mixing bowl. Once the striper is finished chilling, GENTLY break up the fish and fold it into the mixture. Be careful to not break up the fish too much; leaving it in about 1 half inch chunks. Make patties out of the mixture and pan fry in olive oil on medium high heat approx. 3 minutes per side or until brown.
I usually serve them with a dijonaise sauce and a slice of Key lime. The dijonaise sauce is very simple. 3 tablespoons of mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon white wine, and season with salt and old bay seasoning to taste. I've never made the dijonasie sauce or the the fish cakes the same way twice, so don't be afraid to experiment! This is a very basic recipe; I've used carrots, celery, red onion etc.(I didn't really like the red onion, but my friend did). Be sure to squeeze a little key lime on top of your fish cake, and sprinkle with a bit of paprika
Pour yourself a Margarita and enjoy!
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