OUR NEW FAVORITE STRIPED BASS RECIPE
We love this recipe for its great combination of simplicity and flavor. Make it in one pan in the oven with no fussy techniques of any kind. The result is brightly colored and full of complementary flavors that really let the fish shine. There will be plenty of delicious, saucy broth at the bottom of the pan, so we recommend serving on top of our favorite easy orzo to soak it all up. If you don't have striped bass, substitute cod, black sea bass or halibut.
Provided by Carolyn Gratzer Cope
Categories Fish + Shellfish
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F with a rack in the center.
- Into a large, heavy pan with a lid (such as this one or this one), place the shallots, bell pepper, tomatoes, garlic, capers, wine, stock, thyme, half the salt, and half the pepper. Give it a stir.
- Bake, covered, for 20 minutes.
- Pat striped bass fillets dry with paper towels.
- Carefully remove pan from oven and arrange filets in pan on top of sauce, nestling them in a bit. Sprinkle fish with remaining 1/2 teaspoon salt and dot with butter.
- Return pan to oven, uncovered. Bake until fish is just cooked through, about 15 to 20 minutes depending on thickness. Sprinkle with the basil.
- To serve, place about a cup of orzo into each of four wide, shallow bowls and top each with a piece of fish. Spoon some veggies and plenty of sauce overtop.
Nutrition Facts : Calories 236 calories, Carbohydrate 8.3 grams carbohydrates, Fat 8.7 grams fat, Fiber 2.3 grams fiber, Protein 25.4 grams protein
STRIPED BASS WITH LIME BROTH
Fish recipe for striped bass in a lime, grapefruit, and green curry broth.
Provided by Adam Evans
Categories Fish Sauté High Fiber Dinner Seafood Bass Healthy Lime Juice Bon Appétit Fat Free Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Toast coriander, cardamom, and curry paste in a medium saucepan over medium heat, stirring, until spices are fragrant and curry paste begins to caramelize, about 2 minutes. Add cilantro stems, kaffir lime leaves, fish sauce, and 1 cup water. Bring to a boil, reduce heat, and simmer gently until flavors meld, 8-10 minutes.
- Strain broth through a fine-mesh sieve into a large heatproof measuring cup; discard solids. Let cool, then stir in lime juice; season with kosher salt and more lime juice, if desired.
- Meanwhile, using a sharp knife, cut all peel and white pith from grapefruit; discard. Working over a small bowl, cut between membranes to release segments into bowl; discard membranes. Repeat with lime.
- Heat vegetable oil in a large cast-iron or other heavy skillet over medium-high heat. Season fish with salt and pepper. Cook fillets, skin side down, 1 minute, then firmly press down with a fish spatula to ensure even browning and crispiness. Continue cooking until skin is golden brown and fish is mostly cooked through, about 4 minutes; carefully turn fish and sauté until just cooked through, about 1 minute longer.
- Divide lime broth and fish among shallow bowls. Scatter citrus segments, cilantro leaves, and mint and basil over; drizzle with olive oil and season with sea salt.
- DO AHEAD: Broth can be made 1 day ahead (do not add lime juice). Cover and chill. Bring to room temperature and add lime juice just before serving.
WILD STRIPED BASS WITH FAVAS AND COUSCOUS
This is a dish that is designed to be served in a restaurant. It's easy enough to make at home, but it will use a lot of pots and pans. Do yourself a favor and clean as you go! All the steps before cooking the fish can be made in advance...if you go this route, reheat the couscous before you serve it (either by sauteing it with the favas and leeks or dipping it in a strainer into the simmering broth).
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put a 4-quart pot of water to a boil and prepare an ice bath. Once boiling, add the shucked fava beans and blanch for 3 minutes. Drain and shock in an ice bath or rinse under cold water. When cool, peel the outside skin from the favas to reveal the brightly colored bean inside. Set aside.
- Bring the stock and 2 cups water to a boil in another 4-quart pot, and then reduce to a simmer. Add the couscous and saffron. Cook like pasta until the couscous is al dente, 6 to 8 minutes or according to your package instructions. Drain the couscous, reserving the broth and set both aside.
- Meanwhile, fill a medium bowl with water. Slice the leek in half lengthwise. Slice the leek halves into half-moons about 1/3-inch thick using only the white and light green parts. Put the slices into the bowl of water and rinse to clean the leeks, allowing any grit or sand to collect on the bottom of the bowl. Scoop the leeks out of the bowl of water and set aside.
- Preheat a 12- to 14-inch skillet over high heat. Add 2 tablespoons of the olive oil. Sprinkle both sides of the fish fillets generously with salt and pepper. Sear the fish, skin-side down, until the skin is crispy and the fish is about two-thirds cooked, 6 to 8 minutes. Flip the fish and finish cooking on the flesh side for about 3 minutes.
- Meanwhile, reheat the saffron broth to a simmer. Heat the remaining olive oil in a small saute pan and saute the leeks until soft, 2 minutes. Add the favas and a pinch salt and cook until warmed through. Add the tomatoes and remove from the heat.
- To serve, spoon the couscous into the center of 4 shallow soup bowls. Top with the seared fish. Sprinkle the sauteed favas and leeks around and spoon the saffron broth over top of the vegetables.
THE FRENCHMAN'S BASS
Provided by Alton Brown
Categories main-dish
Time 25m
Yield Yield: 4 servings
Number Of Ingredients 2
Steps:
- Bring the court bouillon to a simmer in a large saucepan. Add the fillets to the court bouillon, partially submerging them in the liquid.
- Cover the pan with the lid and reduce heat. Poach the fish for 5 to 7 minutes.
STRIPED BASS WITH SAFFRON VEGETABLES AND SPICED BROCCOLI RABE
Yield Makes 6 servings
Number Of Ingredients 23
Steps:
- Finely grind first 5 ingredients in spice grinder. Transfer to small bowl. Add butter and tomato paste; stir to blend. Season with salt and pepper. Do ahead Can be made 2 days ahead. Cover and chill.
- Preheat oven to 350°F. Place garlic in small ovenproof dish. Drizzle with 1 teaspoon oil, cover tightly with foil, and roast until tender, about 30 minutes. Cool; peel.
- Place roasted garlic, remaining 2 tablespoons oil, olives, capers, raisins, anchovies, and crushed red pepper in mortar. Mash with pestle until coarse puree forms. (Alternatively, process in mini processor until coarse puree forms.) Do ahead Spiced puree can be made 1 day ahead. Transfer to small bowl and chill.
- Cook broccoli rabe in large saucepan of boiling salted water until stems are crisp-tender, about 5 minutes. Drain, pressing on broccoli rabe to release excess water. Transfer to medium bowl. Add spiced puree and toss to coat. Do ahead Can be made 2 hours ahead. Let stand at room temperature.
- Bring broth to boil in heavy large saucepan. Add cauliflower, squash, and radishes. Sprinkle with salt and pepper. Cover and simmer 3 minutes. Uncover, add 6 tablespoons saffron butter, and simmer until vegetables are tender and broth thickens slightly, stirring frequently, about 4 minutes.
- Meanwhile, sprinkle fish with salt and pepper, then dredge in flour. Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Place 3 fillets, skin side down, in each skillet and cook until brown, about 3 minutes per side.
- Divide vegetables and broth among 6 shallow soup bowls. Top each with fish fillet, skin side up. Top with spiced broccoli rabe and serve.
STRIPED BASS WITH HERBS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
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.
GRILLED STRIPED BASS WITH LIME GINGER BROTH
The recipe title says it all. From "Mens Health" and chef Laurent Tourondel of BLT fame (in NYC) he is noted for his New American Bistro cuisine.
Provided by threeovens
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Make ginger juice with the 3 inch knob of fresh ginger by grating it into a thin cotton kitchen towel or piece of cheesecloth, then squeeze the juice into a bowl (you want 2 tablespoons); set aside.
- In a medium saucepan, bring the wine to a boil and cook for about 2 minutes; add vegetable stock, ginger juice, mushrooms, and ginger matchsticks.
- Cook for 3 minutes, then strain the broth back into the saucepan, reserving both the broth and the solids; set aside.
- Blend the butter into the broth with an immersion blender; return reserved solids to broth, along with 2 tablespoons lime juice (any extra can be saved for another use), scallions, cilantro, cayenne, and lime zest; cook for 2 minutes then remove from heat.
- Preheat a grill to medium high; season bass pieces with salt and pepper, drizzle with olive oil.
- Place bass skin side down on grill and cook 2 minutes, rotate a 1/4 turn and cook 3 minutes; flip and cook until flesh is easily flaked with a knife, about 3 to 5 minutes.
- Remove fish to a large oval platter, reheat broth and vegetables, then pour it around the fish; garnish with fresh cilantro sprigs.
Nutrition Facts : Calories 311, Fat 16.4, SaturatedFat 6.4, Cholesterol 156.4, Sodium 190.4, Carbohydrate 6.2, Fiber 1.6, Sugar 1.3, Protein 31.2
STRIPED BASS, WITH CORIANDER
Provided by Moira Hodgson
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Wipe the striped bass dry with paper towels. Squeeze the lemon juice inside and outside the cavity and sprinkle the cavity with salt and pepper. Chop the coriander leaves. Stuff the cavity with the garlic and a small handful of leaves. Set the remaining leaves aside. Leave for an hour or more before baking.
- Preheat oven to 400 degrees. Place the potatoes and carrot on an oiled baking dish or a baking dish lined with oiled foil paper. Place the fish on top and sprinkle with chopped green peppers, cumin, paprika, salt, pepper, additional coriander and olive oil. Cover and bake for 30 minutes. Remove lid or foil and bake for further 20 minutes or until the fish is cooked. Decorate with lime slices and remaining coriander.
Nutrition Facts : @context http, Calories 642, UnsaturatedFat 13 grams, Carbohydrate 27 grams, Fat 18 grams, Fiber 5 grams, Protein 89 grams, SaturatedFat 3 grams, Sodium 1593 milligrams, Sugar 3 grams
More about "striped bass with cucumber broth recipes"
STRIPED BASS WITH LIME BROTH RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (8)Estimated Reading Time 2 minsServings 4
- Toast coriander, cardamom, and curry paste in a medium saucepan over medium heat, stirring, until spices are fragrant and curry paste begins to caramelize, about 2 minutes. Add cilantro stems, Makrut lime leaves, fish sauce, and 1 cup water. Bring to a boil, reduce heat, and simmer gently until flavors meld, 8–10 minutes.
- Strain broth through a fine-mesh sieve into a large heatproof measuring cup; discard solids. Let cool, then stir in lime juice; season with kosher salt and more lime juice, if desired.
- Meanwhile, using a sharp knife, cut all peel and white pith from grapefruit; discard. Working over a small bowl, cut between membranes to release segments into bowl; discard membranes. Repeat with lime.
- Heat vegetable oil in a large cast-iron or other heavy skillet over medium-high heat. Season fish with salt and pepper. Cook fillets, skin side down, 1 minute, then firmly press down with a fish spatula to ensure even browning and crispiness. Continue cooking until skin is golden brown and fish is mostly cooked through, about 4 minutes; carefully turn fish and sauté until just cooked through, about 1 minute longer.
EASY STRIPED BASS RECIPES & IDEAS - FOOD & WINE
From foodandwine.com
A SIMPLE & DELICIOUS RECIPE FOR STRIPED BASS - MY FISHING …
From myfishingcapecod.com
STRIPED BASS PREP AND RECIPES – TURNER'S SEAFOOD
From turners-seafood.com
10 BEST BAKED STRIPED BASS FISH RECIPES | YUMMLY
From yummly.com
10 BEST STRIPED BASS RECIPES | YUMMLY
From yummly.com
GRILLED STRIPED BASS WITH CUCUMBER CLEMENTINE SALSA …
From self.com
SEA BASS WITH MUSHROOM BROTH RECIPE - GREAT BRITISH …
From greatbritishchefs.com
GRILLED STRIPED BASS WITH CHARRED CUCUMBER SAUCE
From bostonchefs.com
STRIPED BASS WITH HERB-OLIVE SALSA - DELISH
From delish.com
STRIPED BASS - BIGOVEN.COM
From bigoven.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
STRIPED BASS WITH LIME BROTH - GLUTEN FREE RECIPES
From fooddiez.com
STRIPED BASS WITH LIME BROTH FOOD- WIKIFOODHUB
From wikifoodhub.com
WALESTABLECOM - GRILLED STRIPED BASS WITH HOMEMADE TARTAR SAUCE
From walestable.com
STRIPED BASS IN TOMATO BROTH - BETTER HOMES & GARDENS
From bhg.com
BROILED STRIPED BASS WITH GINGER-SCALLION OIL RECIPE
From foodandwine.com
STRIPED BASS WITH LIME BROTH | RECIPE | FISH RECIPES, RECIPES, COOKING
From pinterest.co.uk
STRIPED BASS WITH CARROTS, CELERY AND DILL SAUCE RECIPE - EAT …
From eatsmarter.com
STRIPED BASS WITH LIME BROTH - MEALPLANNERPRO.COM
From mealplannerpro.com
STRIPED BASS WITH CUCUMBER BROTH - MEALPLANNERPRO.COM
From mealplannerpro.com
STRIPED BASS IN TOMATO BROTH | PUNCHFORK
From punchfork.com
STRIPED BASS EN BRODO - BETTER HOMES & GARDENS
From bhg.com
STRIPED BASS WITH CUCUMBER-PEPPER SALAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
TWO SIMPLE WAYS TO PREPARE STRIPED BASS - MY FISHING CAPE COD
From myfishingcapecod.com
STRIPED BASS WITH LIME BROTH | RECIPE | FISH RECIPES, RECIPES, BROTH ...
From pinterest.com
SAUTéED STRIPED BASS WITH LEMON-CAPER SAUCE RECIPE | MYRECIPES
From myrecipes.com
STRIPED BASS WITH SPICY TOMATO BROTH RECIPE | THE FIELD GUIDE
From 1hotels.com
STRIPED BASS RECIPES - NYT COOKING
From cooking.nytimes.com
STRIPED BASS AND RISOTTO IN SPICE BROTH - RECIPEBRIDGE.COM
From recipebridge.com
LEMON HERB BAKED STRIPED BASS - THE FISHERMAN
From thefisherman.com
STRIPED BASS IN HORSERADISH CRUST IN ANCHOVY BROTH WITH PAR
From bigoven.com
STRIPED BASS WITH CUCUMBER BROTH RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love