NATURE'S CATCH, INC.

Proudly Farm Raised in the USA

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Striped Bass
Growers Association

World Aquaculture Society

Beginners Page for Striped Bass

Discussion Group for Striped Bass

HEAVENLY BROILED BASS

2 lbs. farm-raised striped bass fillets
1/2 C. grated Parmesan cheese
1T. margarine, softened
3 T. reduced calorie mayonnaise
3 T. chopped green onion with tops
1/4 t. salt
Dash Tabasco

Place fillets in single layer on well-oiled baking pan. Combine remaining ingredients and spread mixture on fish. Broil fish 6 inches from source of heat for approximately 10 minutes, or until top is lightly browned and fish flakes easily when tested with fork. Serves 6.

Note: Be careful not to broil fish too close to heat or topping will burn before fish is done.

Per serving: 212 calories, 7.5g. fat; 69.6 mg. cholesterol; 316 mg. sodium, 31% calories from fat.

LEMON HERB POACHED BASS

1lb. farm-raised striped bass fillets
1 T. olive oil, butter or margarine
1 t. minced fresh parsley
1 t. dried thyme leaves
1 clove garlic, minced
1/4 C. dry white wine
1 t. fresh lemon juice
1/4 t. salt
Black pepper
1/2 t. grated fresh lemon peel
1 green onion, thinly sliced
Heat olive oil or butter in 10 to 12 inch frying pan over medium-high heat. Add herbs and garlic, stir about 30 seconds. Pour in wine and lemon juice. Add fillets and spoon liquid over top. (If cooking frozen fillets, add to liquid, then cover and bring to simmer. Cooking time will be just a few minutes longer, depending on thickness and temperature of fish.) Sprinkle fish with salt, pepper, lemon peel and onions. Cover and simmer gently until fish turns opaque in center (7 to 9 minutes for a 3/4 inch to 1 inch thick fillet); cut into thickest part of fillet to test. Transfer fish to platter, cover and keep warm. Increase heat to high and boil liquid until reduced to 2 to 3 tablespoons, approximately 1 to 2 minutes. Pour sauce over fish. Serves 4.

Per serving: 135 calories; 4.15 g. fat; 48 mg. cholesterol; 195 mg. sodium; 28% of calories from fat.

GRILLED BASS with VERACRUZ SAUCE

2 lbs. farm-raised striped bass fillets or 2 whole fish, 2 to 3 lbs. each
1 t. cooking oil
Lime juice
2 T. olive oil
3 cloves garlic, minced
2 medium onions, sliced
4 large ripe tomatoes, peeled, quartered, and seeded
1/2 C. sliced green olives
Salt and Pepper

Brush fish with 1 teaspoon cooking oil and sprinkle with lime juice, including cavity. Place in well-oiled grill basket, or on oiled aluminum foil with holes poked in it and placed on the grill. Cook over moderately high heat until thickest part of fish is done. Meanwhile, make the sauce. Heat olive oil in saucepan. Sauté onion and garlic until tender, stirring occasionally. Mix in tomatoes and olives and continue cooking over medium heat 6 to 8 minutes, or until slightly thickened. Season to taste with salt and pepper. Remove from heat and reserve; reheat when ready to serve.

Serves 6.

Per serving: 287 calories; 12.4 g. fat; 121 mg. cholesterol; 705 mg. sodium; 38% of calories from fat.

 

Simply Broiled Hybrid Striped Bass*

1 to 2 fillets per person
1/4 cup melted margarine
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
Paprika

Combine margarine and lemon juice. Brush over fillets. Sprinkle with salt, pepper and paprika. Broil about 4 inches from heat until golden and fish flakes easily with a fork, about 8 to 10 minutes.

Buttered Hybrid Striped Bass*
Serves 4

4 hybrid striped bass fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 tablespoon margarine
3 tablespoons fresh lemon juice
2 tablespoons dry white wine
2 1/2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon paprika

Sprinkle fish with salt and pepper and set aside. Place margarine in shallow baking dish. Heat in 375 oven until brown. Place fish in hot margarine. Spoon melted butter to coat top. Bake at 375 for 10 minutes. Sprinkle with lemon juice, wine, Parmesan and paprika. Broil 2 to 3 minutes or until fish flakes easily with a fork. Serve with pan juices.

 

Grilled Hybrid Striped Bass
With Wine Sauce*
Serves 6 to 8

2 lbs. hybrid striped bass fillets
1 cup dry vermouth
3/4 cup vegetable oil
1/3 cup fresh lemon juice
1 clove garlic, pressed
1 tablespoon chopped chives
1 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon freshly ground pepper
1/8 teaspoon sage
1/8 teaspoon Tabasco sauce

In small bowl combine vermouth, oil, lemon juice, garlic, chives, salt, marjoram, pepper, thyme, sage and Tabasco. Reserve 1/2 cup sauce for basting. Place fillets in shallow dish and pour remaining sauce over them. Marinate in refrigerator for 30 minutes.

Grill fish over hot coals, basting occasionally until done, about 8 to 10 minutes.

Baked Hybrid Striped Bass
in White Wine*
Serves 4 to 5

11/2 lbs. hybrid striped bass fillets
Salt and pepper
2 tablespoons fresh lemon juice
21/2 tablespoons margarine
1/2 cup chopped onion
1/2 cup dry white wine
1/4 cup water
1/2 cup chopped fresh mushrooms
1 tablespoon chopped parsley
1 teaspoon minced garlic
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon cayenne pepper

Sprinkle fish with salt, pepper and 2 teaspoons lemon juice. Lightly grease a baking dish or pan. Place chopped onions and wine in pan. Place fish on top and dot with small pats of remaining margarine. Bake at 425 for 12 to 15 minutes, or until fish flakes easily with a fork. Baste once or twice with pan juice.

While fish is baking, combine remaining lemon juice, water, mushrooms, parsley, garlic, marjoram, thyme and cayenne in small saucepan. Bring to a boil and reduce by half. When fish is done, add pan juice and continue cooking until sauce is thick and bubbly. Pour over fish.

*Recipes from Mariner's Menu
Seafood Information from UNC Sea Grant