Truro Parmesan Crusted Striped Bass Recipes

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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.

SEARED WILD STRIPED BASS WITH SAUTEED SPRING VEGETABLES



Seared Wild Striped Bass with Sauteed Spring Vegetables image

Provided by Anne Burrell

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

Salt
1 bunch asparagus, snapped where it wants to naturally break
2 cups sugar snap peas, tips and strings removed
1 cup shelled fava beans
Extra-virgin olive oil
3 cloves garlic
1 cup morel mushrooms, cleaned and cut lengthwise in 1/2
1/2 cup chicken or vegetable stock
Four 6-ounce wild striped bass fillets, with skin

Steps:

  • Bring a large pot of well-salted water to a boil. Meanwhile, fill a large bowl with ice water and salt it well. Place the asparagus in the boiling water and cook until the water comes back to a rolling boil. Remove and place it immediately in the salted ice water. When the asparagus has cooled completely, remove it from the water and reserve. Repeat this process with the sugar snap peas and then the fava beans. You can use the same blanching water for all of the veggies, just be sure to always do the fava beans last. Fava beans have very high iron content and will turn the blanching water black. After the beans are blanched and cooled, remove the tough outer skin to reveal a lovely spring green fava bean.;
  • Coat a large saute pan with olive oil. Smash the three garlic cloves with the heel of your hand and add to the saute pan. Bring the pan to a medium high heat. When the garlic has become golden brown and very aromatic remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the mushrooms and stock, season generously with salt, and saute for 1 minute. Add the prepared veggies, season with salt and saute until all the ingredients are coated with oil and hot and almost all the stock has evaporated. Serve immediately or later at room temperature.;
  • Take the fish out of the refrigerator about 10 to 15 minutes before using. Pat the skin dry with a paper towel and season the fish on both sides with salt. Heat a large saute pan coated generously with extra virgin olive oil over high heat. Coat the bottom of another slightly smaller saute pan with olive oil. Gently place the fish fillets skin side down in the saute pan and place the other saute pan directly on top of the fish. The purpose of this is to gently press the skin of the bass onto the bottom of the saute pan to create a lovely crispy fish skin. Be sure to oil the bottom of the top saute pan or the fish will stick to it. After a couple of minutes remove the top saute pan from the fish, this will allow the steam to escape and the skin to become very crispy. As fish cooks it turns from translucent to opaque. The idea is to cook the fish 2/3's of the way on the skin side and flip it over for the last 1/3 of the cooking time. The rule for fish is about 7 to 8 minutes per inch of thickness, a little less if you like your fish more on the rare side.
  • Serve the fish over the sauteed spring veggies and call your self a superstar!

STRIPED BASS ALL'AMATRICIANA



Striped Bass all'Amatriciana image

The robust amatriciana sauce that so beautifully complements the baked fish in this dish is never made with fresh tomatoes; using canned tomatoes greatly simplifies the recipe and reduces the cooking time. The bright flavors of striped bass make it especially nice for summer entertaining, but prepare it with any firm white fish you prefer, and use parsley when basil is out of season.

Provided by Florence Fabricant

Categories     dinner, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
1 1/2 pounds fillet of striped bass or other firm, white-fleshed fish, skin-on, in 4 pieces
Salt and ground black pepper
2 ounces guanciale, pork belly or pancetta, diced
1 large onion, sliced thin
4 large cloves garlic, slivered
2 cups canned San Marzano tomatoes, crushed with a fork
1/2 teaspoon crushed red chile flakes, or to taste
2 tablespoons slivered basil leaves

Steps:

  • Heat oven to 400 degrees. Spread olive oil in a baking dish just large enough to hold the fish in a single layer. Season the flesh side of the fish with salt and pepper, and set aside on a plate or cutting board.
  • In a heavy saucepan, heat the guanciale on medium low, stirring occasionally, until the fat is rendered and the cracklings are golden. Add the onion and cook until onion is soft and barely colored. Stir in garlic and continue cooking until it softens. Add tomatoes and salt and pepper to taste. Simmer gently about 15 minutes, until tomatoes have come together and reduced a bit. Stir in chile flakes and remove from heat.
  • Heat baking dish in the oven and when the oil is hot, remove it from the oven. Place fish, skin side down, in the dish. Spread the tomato mixture on the fish. Return dish to oven and bake 15 to 20 minutes, until the fish just turns opaque and is cooked through. Serve at once or set aside at room temperature to serve in 30 minutes or so. Scatter basil on top just before serving.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 3 grams, TransFat 0 grams

PARMESAN CRUSTED SEA BASS RECIPE



Parmesan Crusted Sea Bass Recipe image

Parmesan crusted anything sounds good to me.

Provided by G. Stephen Jones

Categories     Main Course

Time 45m

Number Of Ingredients 20

½ cup panko crumbs (these are Japanese bread crumbs but regular bread crumbs work fine too)
4 teaspoons Parmesan cheese (grated)
zest lemon (finely minced)
12 oz pesto (purchased or homemade )
2 pounds wild sea bass (cut into 6 steaks spray olive oil)
1/2 large red onion (minced)
2 tablespoons garlic (minced )
4 tablespoons olive oil
½ cup dry white wine
4 cups water
1 cup grape tomatoes (halved )
½ cup orzo pasta (dry )
2 teaspoons sugar
4 sprigs fresh thyme
½ cup zucchini (coarsely chopped )
7 ½ ounces roasted red peppers (cut into thin strips )
½ cup Kalamata olives (halved and pitted)
4 tablespoons fresh parsley (chopped juice from the zested lemon above Salt & Pepper, to taste)
fresh lemon juice (from 1 lemon)
salt and pepper (to taste)

Steps:

  • As always, preheat the oven to 450º F.
  • Combine the panko (bread crumbs) with Parmesan cheese, lemon zest and season with salt and pepper.
  • Apply a spoonful of pesto on the non-skin side of each sea bass steak and then top with the bread crumb mixture. Press the bread crumbs into the pesto with the back of your spoon.
  • Spray each steak with a little spray oil, transfer to a baking sheet that has been coated with some spray oil and refrigerate until you are going to prepare the broth.

TRURO - BAKED STRIPED BASS



TRURO - BAKED STRIPED BASS image

Categories     Fish     Bake     Quick & Easy     Dinner     Summer     Healthy

Yield 6 entrees

Number Of Ingredients 5

2 lbs striped bass, filleted, skinned and cut to entree size pieces
salt & pepper
1 C mayonnaise - preferably not low fat
1 C celery - medium dice
2 lemons

Steps:

  • Preheat oven to 475. Slice first lemon as thin as possible and lay slices to cover the bottom of a baking dish. Salt & pepper striped bass and cover on all sides with mayo. Place fish on lemon slices. Put celery on top of the fish. Drizzle juice from second lemon over the fish. Bake for 20 minutes.

TRURO PARMESAN CRUSTED STRIPED BASS



Truro Parmesan Crusted Striped Bass image

Categories     Fish     Summer     Dinner     Bake

Number Of Ingredients 7

1 1/2 pounds Striped Bass - no skin
1/2 cup Mayo
3/4 cup Panko Bread Crumbs
3/4 cup Grated Parmesan Cheese
3 tablespoons EVOO
1 splash Pam Spray
1 dash Optional Ingredients to "spice" up topping - lemon zest, pepper flakes, etc..

Steps:

  • Preheat Oven to 425 and put rack towards the top
  • Spray shallow metal pan w/Pam
  • Lightly coat one side of fish with mayo and place fish in pan mayo side down
  • Mix rest of mayo and all other ingredients until the mixture becomes pasty.
  • Press mixture on top of fish
  • Place in the preheated oven for 10 minutes
  • Increase oven heat to broil and cook (roughly 3 minutes more) until crust forms

SPICY STRIPED BASS



Spicy Striped Bass image

This recipe can be made with any white meat fish that is suitable for the grill. People who do not like fish usually go for seconds!

Provided by CPA Chef

Categories     Bass

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 tablespoons peanut oil
3 garlic cloves, minced
3 scallions, chopped
1 habanero pepper, minced
1 teaspoon fresh gingerroot, minced
2 tablespoons sugar
2 tablespoons tamari soy sauce
1 tablespoon white wine
3 tablespoons catsup
1 teaspoon white vinegar
1 teaspoon sesame oil
2 tablespoons water
4 bass fillets
3 scallions, chopped

Steps:

  • Sauce: Saute the garlic, scallions, ginger, and the habanero chili in oil in a saucepan. When browned, add the remaining ingredients and cook for 5 minutes.
  • Bass: Grill the Striped Bass. Depending on the thickness of the filets and the heat of the fire, grill for 8 to 10 minutes.
  • Pour sauce on the bass filets. Garnish with chopped scallions.

Nutrition Facts : Calories 114.1, Fat 6.3, SaturatedFat 1, Sodium 633.5, Carbohydrate 13.2, Fiber 0.9, Sugar 10.2, Protein 1.9

GARLIC-ROASTED STRIPED BASS



Garlic-Roasted Striped Bass image

Categories     Fish     Garlic     Roast     Bass     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 4

2 (1 1/4-pound) whole striped bass or red snapper (head and tail intact), cleaned
3 tablespoons olive oil
4 garlic cloves
1 lemon, halved

Steps:

  • Preheat oven to 500°F and put a large shallow baking pan in middle of oven.
  • Cut 3 deep slits (down to bone) crosswise on each side of fish and put fish on a tray. Rub fish inside and out with 2 tablespoons oil. Cut a garlic clove in half and rub all over skin of fish. Thinly slice all garlic and insert into slits and inside fish. Squeeze lemon juice over both sides of fish and season with salt and pepper.
  • Quickly brush hot baking pan with remaining tablespoon oil and transfer fish to pan (the pan should be hot enough to sizzle). Roast fish in middle of oven until just cooked through, 18 to 20 minutes.
  • To serve, remove top fillet from each fish by cutting through skin along top edge of backbone and along belly. Carefully slide a large metal spatula between backbone and fillet and invert onto a platter. Pull out backbone, starting from tail end, and discard. Transfer bottom fillets to platter.

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