Herbed Striped Bass Recipes

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HERBED STRIPED BASS



Herbed Striped Bass image

Use soft, leafy herbs on the bass; they form a pleasantly crisp coat when seared.

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 4

1 cup mixed fresh soft herbs (sage, parsley, basil, chives), coarsely chopped
Kosher salt and freshly ground black pepper
Four 4-ounce striped bass or rockfish fillets, skin off
1 egg white, lightly whisked

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.

STRIPED BASS WITH HERBS



Striped Bass with Herbs image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh chervil
Juice and zest of 2 lemons
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 cups water
1 cup white wine
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
4 (6 ounce) skinless wild striped bass fillets, about 1-inch-thick
Green salad, for serving

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.

BAKED SEABASS WITH HOMEMADE GARLIC BUTTER AND HERB BREAD CRUMB TOPPING



Baked Seabass with Homemade Garlic Butter and Herb Bread Crumb Topping image

Provided by Dave Lieberman

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

5-ounce sourdough bread or other leftover bread
1 tablespoon butter, plus 1/2 stick unsalted butter
4 (6-ounce) sea bass fillets
Salt and freshly ground black pepper
1 lemon, zested and juiced
Few sprigs thyme, leaves removed
3 cloves garlic, smashed
1 cup fresh parsley leaves

Steps:

  • Preheat oven to 350 degrees F.
  • Pulse the bread in a food processor to get slightly coarse bread crumbs.
  • Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
  • Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
  • Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
  • Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.

STRIPED BASS WITH MUSHROOMS



Striped Bass with Mushrooms image

A simple, creamy mushroom sauce for firm white fish fillets has comfort written all over it.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
5 large shallots, thinly sliced
2 sprigs fresh thyme
Kosher salt and freshly ground pepper
10 ounces white mushrooms, trimmed and quartered
4 6-ounce skin-on striped bass fillets (about 1 inch thick)
2 tablespoons extra-virgin olive oil
3/4 cup dry white wine
3/4 cup heavy cream
Chopped fresh parsley or chives, for garnish (optional)

Steps:

  • Heat the butter in a large skillet over medium heat. Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes. Discard the thyme sprigs.
  • Meanwhile, season the fish with salt and pepper. Heat the oil in another large skillet over medium-high heat. Add the fish, skin-side down, and cook until the skin is crisp, 3 to 4 minutes; transfer to a plate. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2 to 3 minutes. Add the cream and simmer to thicken slightly, 2 to 3 minutes. Season with salt and pepper.
  • Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up. Simmer until the fish is just firm and translucent, 5 to 7 minutes. Garnish with parsley, if desired.

PAN-FRIED STRIPED BASS WITH LEMON SAUCE



Pan-Fried Striped Bass with Lemon Sauce image

Pan-frying is best for thinner fillets and steaks, or for whole fish that are no more than 1 inch thick. Season the fish with salt and pepper and other seasonings such as chopped fresh herbs or crushed spices as desired. For skinless fillets, heat a heavy sauté or frying pan until quite hot; add just enough oil, clarified butter, or a mix of oil and whole butter to cover the bottom of the pan. Carefully add the fish and cook over medium-high heat for 3 minutes (4 to 5 minutes for whole fish) and then turn. Cook for another 3 minutes and test for doneness. Remove the fish from the pan when it is just slightly underdone, as it will continue cooking in the residual heat. When cooking fish with skin, add more fat to the pan, about 1/8 inch deep. Put the fish into the pan skin side down. The skin will shrink while it cooks, pulling the fish up from the bottom of the pan. To keep the skin next to the hot pan (which is necessary to crisp it), weigh the fillets down with a foil-wrapped skillet that is slightly smaller than the one used for the cooking. This will hold the fillets fl at and ensure even crisping of the skin. Cook the fillets on their skin for the majority of the time, about 5 to 7 minutes, depending on their thickness, then turn them and cook on the flesh side for just another minute or two, or until done. Remember that the pan must be quite hot before the fish is added; this will keep it from sticking. Also, don't crowd the fish or it will sweat and give off liquid, ruining any chances of browning and crisping. Lastly, don't overcook the fish. A quick pan sauce can be made aft er you have removed the fish and poured off the cooking fat. Add tomato sauce to the hot pan and stir in all the brown bits left on the pan for added flavor, or deglaze the hot pan with wine or lemon juice and finish with a swirl of butter or extra-virgin olive oil and a handful of herbs. Add a handful of toasted nuts for flavor and texture. The striped bass fishery, once endangered, has fully recovered and is now flourishing. This fish is especially delicious with its skin left on and sautéed until brown and crispy.

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1/4 teaspoon lemon zest
2 tablespoons fresh lemon juice
Salt
Fresh-ground black pepper
4 pieces striped bass, skin on (4 to 6 ounces each)
Salt
Fresh-ground black pepper
Olive oil, enough to generously coat the bottom

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.

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