Wild striped bass, a highly prized game fish, is known for its delicate flavor and firm texture, making it a popular choice for culinary enthusiasts. To truly savor the unique taste of wild striped bass, it is crucial to select the best recipe that not only enhances its natural flavors but also ensures a perfectly cooked dish. Whether you prefer grilling, baking, frying, or steaming, there are countless culinary creations that can transform this exceptional fish into a mouthwatering meal. In this comprehensive guide, we will embark on a culinary journey to discover the best recipes for cooking wild striped bass, providing step-by-step instructions, essential tips, and expert recommendations to help you create a delectable dish that will leave your taste buds tantalized.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED WILD STRIPED BASS
Roasting fennel both softens the texture and sweetens the flavor, making it a delicious partner for seafood.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Remove stalks from fennel bulbs; reserve bulbs for another use. Remove feathery fronds from stalks; and reserve for garnish. Using a sharp knife, halve stalks lengthwise. Arrange stalks in the bottom of a 9-by-13-inch roasting pan; pour wine over stalks. Lay fish fillets on top; drizzle with oil, and season with salt and pepper.
- Cover pan tightly with foil. Bake until fish is just cooked through and opaque throughout, 20 to 25 minutes. Divide fish among serving plates, discarding fennel stalks. Garnish with reserved fennel fronds.
SAUTEED STRIPED BASS WITH WILD MUSHROOMS
Provided by Bryan Miller And Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Rinse potato slices under cold running water, drain well and pat dry.
- Heat 2 tablespoons of oil in a large, nonstick skillet over high heat. Add potatoes, salt to taste, and cook until lightly browned on both sides. Remove from skillet; keep warm.
- Add a little more oil to the pan if necessary, and add the cepes and chanterelles. Salt and pepper to taste. Cook over high heat until the mushrooms wilt. Add the shallots, garlic and parsley. Cook for about a minute, stirring gently; then, set aside. Keep warm.
- Dredge the fish in flour, and shake off the excess. Set aside.
- In another large, nonstick skillet, add 4 remaining tablespoons of vegetable oil over medium heat. Add the fillets, and season well. Cook until lightly browned, about 3 or 4 minutes. Reduce the heat to medium, gently flip the fish and cook 3 to 4 minutes more, or until done. Do not overcook. Remove and keep warm.
- Divide the potatoes evenly over four plates in a ring pattern. Place the fish over the center, and put the mushroom mixture over the fish.
- In a saucepan over medium-high heat, melt the butter, and cook, swirling occasionally, until lightly browned. Add lemon juice, then pour lemon butter equally over each serving. Sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 25 grams, Carbohydrate 45 grams, Fat 37 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 10 grams, Sodium 1271 milligrams, Sugar 5 grams, TransFat 1 gram
ANDREW ENGLE'S MONTAUK WILD STRIPED BASS WITH TOMATOES AND ROASTED CORN
Steps:
- 1. Cut tomatoes into different shapes (thin wedges, halves, dice); place in a bowl. Combine with the onion, half of the parsley, corn, basil, lemon zest, juice, pepper, and 4 tablespoons oil. Set side.
- 2. Rub butter on the skin side of the fish; season both sides with salt and pepper. Heat remaining 2 tablespoons oil in a nonstick skillet over medium heat. Cook fish, skin-side down, until golden brown, about 6 minutes. Turn carefully; cook 3 to 4 minutes more.
- 3. Spoon tomato mixture onto 4 plates; top with a fillet. Drizzle with lemon juice; garnish with remaining parsley and serve.
WILD STRIPED BASS EN PAPILLOTE
Steps:
- Preheat the oven to 350 degrees F.
- Fold 4 large square sheets of parchment paper in half. Starting at the fold, cut out a large half heart shape. Open the paper flat on a surface with the point of the heart towards you. Butter the centers of each heart lightly with a teaspoon of the butter.
- Divide the Swiss chard into 4 portions. Place a pile onto each heart, centering it on 1 side of the heart, towards the crease. Top each with 1/4 of the zucchini, asparagus, corn, and mushrooms. Season the fish well with salt and pepper and place a fillet on top of each pile of vegetables. Place 1 teaspoon of butter on each fillet and sprinkle each with some of the parsley, tarragon, shallots, and garlic. Drizzle a little white wine over each.
- Fold the paper over to cover the fish. Starting at the top of the heart, tightly fold over the edges, overlapping each time, all the way to the point, until it is sealed. Tuck under the last fold to keep it closed. Butter the tops of the packets with the remaining butter. Place the packages onto a baking sheet and put them into the oven for 15 minutes.
- To serve, put the papillotes onto plates and unfold them at the table. (Be careful of the hot steam.) Serve with lemon wedges.
STEAMED WILD STRIPED BASS WITH COCONUT RICE AND APPLE-BANANA CHUTNEY
Provided by Amanda Hesser
Categories dinner, project, main course
Time 1h30m
Yield Serves 4
Number Of Ingredients 19
Steps:
- Cut 4 to 6 shallow slits into the skin side of each fish fillet. Place 4 large squares of plastic wrap on a flat surface and sprinkle the center of each with 1/2 tablespoon of olive oil. Lay a piece of fish, skin-side up, on each square. Top each with another 1/2 tablespoon oil. Season with salt and pepper. Divide the garlic among the fish, pressing into the slits. Sprinkle each piece with a pinch of cinnamon and cloves. Loosely wrap the fish in the plastic and refrigerate.
- In a large pan with a lid, combine the rice, rice milk, coconut cream, shredded coconut, bay leaves, chili and 2 teaspoons coarse kosher salt (or 1 teaspoon regular salt). Let sit for 30 minutes, then cover the pan, bring to a boil, reduce the heat to low and simmer for 17 minutes. Turn off the heat and let sit for 5 to 10 minutes. Stir in the chives.
- Meanwhile, to make the chutney, add the remaining 1 tablespoon olive oil and the butter to a sauté pan. Place over medium heat and, when hot, add the onion, curry powder and turmeric. Cook, stirring, until the onion is translucent, 5 minutes. Season with salt and pepper. Add the apple and banana and cook 2 minutes longer, until the apple is soft around the edges but still crisp. Transfer the chutney to a serving bowl.
- Fill a saucepan large enough to hold a steamer basket with 1 inch of water. Bring to a simmer. Place the wrapped fish in the basket. Lower the basket into the pan and cover. Steam the fish for 5 minutes, turn the pieces and steam until just cooked through, about 5 minutes more.
- To serve, remove the plastic from the fish. Spread the rice on a large platter, top with the fish and its cooking juices and serve with the chutney on the side.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 21 grams, Carbohydrate 113 grams, Fat 35 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 1471 milligrams, Sugar 21 grams, TransFat 0 grams
POACHED WILD STRIPED BASS, CAULIFLOWER PUREE CALDIN, CURRY
Steps:
- Put the garlic and coconut in a blender and blend to make a paste, adding a little water if necessary. Transfer the paste to a small bowl and stir in the cumin, turmeric, and pepper.
- Heat the oil in a large pot over medium heat. Add the onions and cook, stirring frequently, until they're softened but not browned, 5 to 7 minutes. Add the garlic-coconut paste and cook, stirring often, 2 to 3 minutes. Add the fish stock and chile and simmer the sauce for 30 minutes.
- Preheat the oven to 275 degrees F.
- Season the bass fillets with sea salt and let stand for 5 minutes. Bring the fish stock sauce up to a boil and add the coconut milk. Bring up to a boil once again. Add the bass to the sauce and bake in the middle of the oven until the fish is just cooked through, about 15 minutes.
- To serve, plate the fish on some sauce and spoon the cauliflower puree around it.
- Heat the oil in a skillet over medium heat. Add the cumin seeds and cook until they're fragrant, about 1 minute. Add the shallots, ginger, and garlic and cook until softened but not browned. Add the tomatoes and saute until soft. Add the cauliflower, turmeric, and chile, and saute until just slightly golden. Add just enough vegetable stock to cover by 1/4-inch. Bring to a simmer and cook until the cauliflower is tender, about 5 minutes. Transfer to a food processor or blender and puree.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't overcook the striped bass. It should be cooked until it is just opaque in the center.
- Season the striped bass well. Salt and pepper are a good starting point, but you can also add other herbs and spices to taste.
- Serve the striped bass with a variety of sides. Some good options include roasted vegetables, mashed potatoes, or rice.
- Enjoy your striped bass! It's a delicious and healthy fish that can be enjoyed in many different ways.
Conclusion:
Striped bass is a versatile fish that can be cooked in many different ways. Whether you're grilling, baking, or frying it, there's a recipe out there that's perfect for you. So next time you're looking for a delicious and healthy seafood option, give striped bass a try. You won't be disappointed.
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