Lemon Broiled Striped Bass Recipes

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LEMON BROILED STRIPED BASS RECIPE



Lemon Broiled Striped Bass Recipe image

Provided by á-174942

Number Of Ingredients 6

1 1/2 pounds striped bass fillets trimmed, and cut into serving-size portions
Juice of 1 lemon
1 teaspoon grated lemon peel
1 tablespoon brown sugar
1 tablespoon olive oil
1/2 teaspoon salt

Steps:

  • Prepare striped bass fillets by cutting fillets in half removing the dark flesh along the dark lateral line that runs through the center of the fillet. Also remove any dark flesh on the side of the fillet that had the skin and along the belly area. Cut trimmed fillets into serving-size portions. In a glass baking dish combine the juice of 1 lemon, lemon peel, brown sugar, olive oil and salt and mix well. Place fish portions in a single layer in the marinade mixture and turn to coat both sides. Cover and marinate in the refrigerator for 1/2 to 1 hour, turning fish once. Coat broiler pan with vegetable spray or oil. Transfer fish to broiler pan and reserve marinade to baste the fish. Broil fish 4 to 5 inches from the heat source for 5 to 7 minutes. Turn and baste with marinade. Broil for an additional 4 to 5 minutes or until fish flakes easily with a fork. Place broiled fillets on a warm platter, garnish with lemon wedges and parsley and serve. This recipe yields 4 servings.

GRILLED STRIPED BASS



Grilled Striped Bass image

We serve the fillets over our Corn and Clam Chowder Sauce, but they are also delicious on their own, with just a sprinkling of lemon juice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Few sprigs thyme or oregano
2 garlic cloves, smashed
1/8 teaspoon freshly ground pepper
4 fillets striped bass, skin on (about 6 ounces each)
Coarse salt
Fresh chives, cut into 3/4-inch lengths, for garnish (optional)
Lemon wedges, for garnish (optional)

Steps:

  • Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator 30 minutes.
  • Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.

BROILED STRIPED BASS WITH TOMATOES AND FENNEL



Broiled Striped Bass With Tomatoes and Fennel image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

1 1/2 pounds skinless striped-bass fillet
2 teaspoons grated garlic (from 2 to 3 cloves)
1 teaspoon dried oregano
Finely grated zest of 1 lemon (about 2 teaspoons), plus 1 tablespoon lemon juice
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, divided
1 large bulb fennel, with stalks and fronds (about 3/4 pound)
1 pint cherry or grape tomatoes
1/2 cup brine-cured black olives, such as Kalamata

Steps:

  • Preheat broiler with rack about 8 inches from heating element. Make diagonal slashes 1/4 inch deep at 2-inch intervals across flesh side of fish. Stir together garlic, oregano, lemon zest and juice, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons oil; spread on both sides of fish, rubbing into slashes. Cut fennel stalks from bulb; reserve 1/4 cup of picked fronds. Place stalks lengthwise on a rimmed baking sheet. Top with fish, slashed side up.
  • Cut fennel bulb in half lengthwise; remove and discard core. Thinly slice bulb lengthwise and toss with tomatoes, olives, remaining tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread evenly around fish. Broil until fish is just cooked and opaque throughout and vegetables are charred in places, 8 to 10 minutes. (If they begin to blacken, tent with foil.) Divide fish and vegetables among 4 plates; garnish with fennel fronds.

BUTTER PARMESAN STRIPED BASS



Butter Parmesan Striped Bass image

This recipe and this bass were both given to me by my husbands co-worker. I can honestly say that this is the best broiled filet of fish I ever ate!!! The butter, the wine, the lemon zest and the parmesan cheese all go so well with this fish! Thank you Jim Speer!!! I added my photo.

Provided by Lillian Russo

Categories     Fish

Time 30m

Number Of Ingredients 8

1-2 lb striped bass filet-trimmed and cut into serving size portions
kosher salt
black pepper
4 Tbsp butter
2 Tbsp white wine, dry-not cooking wine
2 1/2 Tbsp fresh grated parmesan cheese
1 tsp lemon zest, grated
1/4 tsp paprika

Steps:

  • 1. Sprinkle fish with salt and pepper on both sides and set aside.
  • 2. Place just the butter, in shallow baking dish, large enough to accommodate all the fish.
  • 3. Place the dish with the butter in a 375 degree oven til the butter browns.
  • 4. Then dip both sides of the fish in this browned butter and bake for 10 minutes, uncovered, on middle rack.
  • 5. Sprinkle with lemon zest, wine, parmesan cheese and paprika. Broil on top rack at 500 degrees for 2-3 minutes or til parmesan cheese starts to bubble and brown.
  • 6. To serve spoon butter/wine sauce over fish.

MARINATED GRILLED STRIPED BASS



Marinated Grilled Striped Bass image

Nice mix of flavors. This recipe is from The Boston Globe, Leigh Belanger. Prep/cook time does not include marinating time.

Provided by mermaidmagic

Categories     Bass

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup extra virgin olive oil
2 limes, juice of
2 limes, zest of
1/2 cup cilantro, chopped
2 cloves garlic, chopped
salt
cracked black pepper, to taste
4 (8 ounce) striped bass, filets

Steps:

  • Combine olive oil, lime juice, lime zest, cilantro and garlic in a large shallow bowl.
  • Add salt and pepper to taste.
  • With the tip of a paring knife, make three diagonal slits through the skin of each filet.
  • Place the fish in the marinade and turn to coat the fish.
  • Cover and refrigerate at least one hour.
  • Light a charcoal grill or turn a gas grill to medium high.
  • Place the bass on the grill and cook for about 8 minutes on each side, or until the fish flakes easy.

Nutrition Facts : Calories 466.9, Fat 32.3, SaturatedFat 4.9, Cholesterol 181.4, Sodium 158.7, Carbohydrate 2.4, Fiber 0.2, Sugar 0.4, Protein 40.4

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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