Striped Bass Recipes Must have stared with the Pilgrams.
For Captain John Smith, wrote in his journal in 1614 "that Striped Bass was a most sweet and wholesome fish as ever I did eat" and In 1634 William Wood, in his New England's Prospect, called the Striped Bass "one of the best fishes in the Country . . . a delicate, fine, fat, fish."
Striper Recipes start, like most Game or fish in the way you
Clean your
Striped Bass.
The Secret Reveled for the Best Tasting Fish!
Striped Bass Nutrition Facts
Proper cleaning has a lot to do with the flavor no matter what striper recipe you use.
Stripers can be an excellent dinning pleasure with these recipes.
Striped Bass are mentioned in Native American history dating back centuries.
Striped Bass were also served at the nations first Thanksgiving
If you have a favorite striper recipe and would like to share it.
Please e-mail to: arkansasstripers@aol.com
We would enjoy adding your striper recipe along with your name if you like.
Other Striper Receipes
Striper Escabeche With Bell Peppers And Green Beans
Preparation of Fillets: Remove all the red meat.
For marinade
1/2 cup dry white wine
1/4 cup white-wine vinegar 1/4 cup Sherry vinegar*
1/4 cup fresh orange juice
2 tablespoons firmly packed brown sugar
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon pickling spices
1 teaspoon salt
1/2 teaspoon dried hot red pepper flakes
1/2 cup drained brine-cured green olives such as picholines, pitted and halved
3 small red bell peppers, cut into very thin rings
3 small yellow bell peppers, cut into very thin rings
1 red onion, cut into very thin rings
6 striped bass fillets with skin (about 21/4 pounds total), halved lengthwise
1/3 cup all-purpose flour
4 tablespoons olive oil
3/4 pound green beans, trimmed *available at specialty foods shops and some supermarkets
Make marinade: In a bowl combine marinade ingredients, stirring until brown sugar is
dissolved. To marinade add olives, bell peppers, and onion. Season fish with salt and
pepper and in a bowl toss with flour to coat, shaking off excess. Line a shallow baking
pan with paper towels. In a large heavy skillet heat 3 tablespoons oil over moderately
high heat until hot but not smoking and sauté fish, 6 pieces at a time, turning once and
adding remaining tablespoon oil to skillet as necessary, until golden on both sides and
just cooked through, about 6 minutes. Transfer fish as sautéed to paper-towel-lined pan
to drain.
Transfer fish to a 13- by 9-inch shallow baking dish and pour marinade
mixture over fish, spreading vegetables in one layer. Marinate fish, covered and chilled,
at least 1 day and up to 3.
In a large saucepan of boiling salted water cook beans 3 minutes, or until crisp-tender,
and drain in a colander. Refresh beans under cold water and drain. Beans may be cooked 2
days ahead and chilled in a sealable plastic bag.
Remove fish from marinade mixture and add beans to dish, tossing to coat. Transfer mixture
to a large deep platter and arrange fish on top.
Serves 6.
Striped Bass Cracker Dip
Preparation of Fillets: Remove all the red meat.
3 to 4 pounds of cooked, boneless striped bass fillets
4 - 8 oz. packs of Philly Cream Cheese
1 medium size jar of salsa (salsa to taste, mild, medium, or hot)
1 medium onion chopped fine
1/2 medium green pepper chopped fine
1/2 medium red pepper chopped fine
Salt (to taste)
Pepper (to taste)
Parsley flakes
Mix ingredients thoroughly and roll into log
Place on cookie sheet
Sprinkle log with parsley flakes, paprika and crushed walnuts
Place in refrigerator to chill
Serves 20 to 30
Provided by: Harry Corl
Striper Fillets with tomatoes and green beans
Put striper or flounder fillets in glass dish. Put ½ can of Italian tomato pieces on top. Bake at 375 degrees for 10 minutes. Turn fillets over and put 1 can of French style green beans (drained) and the remainder of the Italian tomato pieces on top. Bake another 10 to 15 minutes until easily flaked with a fork.
Lemond Herb Poached Striped Bass
1lb.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.
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