striped bass

Poaching fish in a mixture of soy sauce and water is a simple, fast method that adds gorgeous flavor to fillets, which emerge moist and succulent. It is also flexible and forgiving, with a cooking liquid that can accommodate a host of seasonings. Here those seasonings are sugar (to cut the saltiness of the soy sauce), scallions and an optional fresh or dried chile pepper (either minced or put in whole), but you could experiment with ginger, garlic, lime juice or other flavors. Combine all the ingredients, except the bass, in a skillet. Bring to a boil, add the fish flesh-side-down, and adjust the heat so that the mixture does not bubble too aggressively. The fish cooks in 8 to 10 minutes, until its flesh is mahogany-colored and doesn’t resist when you slice in with a thin-bladed knife. Serve on top of rice, garnished with the cooking liquid and the scallions, which are now limp and tender. Other fish, like cod, halibut, monkfish and salmon, also work, but keep an eye on it as it poaches — you will likely need to adjust the cooking time slightly.

Striped Bass Poached In Spicy Soy Sauce

soy sauce

sugar

scallions,

chile pepper (optional)

bass

Combine the soy sauce, water, sugar, scallions, chile (if using) and 1/2 to 2/3 cup water in a skillet just large enough to hold the fish. Turn the heat to medium high, and bring to a boil.

Add the fish, and adjust the heat so the mixture bubbles but not furiously. Cook 8 to 10 minutes, turning once or twice, until the fish is coated with a brown glaze and cooked through. Serve with white rice, spooning the sauce over all and garnishing with the scallions.

Mark Bittman poaches a filet in soy sauce and scallions.

Striped Bass Poached in Spicy Soy Sauce

These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it's actually pretty easy—because your guests assemble the tacos themselves.

Grilled Fish Tacos

garlic cloves, finely chopped

orange juice

oregano (preferably Mexican)

white onion, divided

cilantro, divided

extra-virgin olive oil,

lime juice, divided

lb. tilapia, striped bass,

Kosher salt, freshly ground pepper

mayonnaise

Tbsp. milk

corn tortillas

avocados, peeled, pitted, sliced

½ small head of cabbage, cored, thinly sliced

Salsa Verde

Lime wedges (for serving)

Bon Appétit

Stir garlic, orange juice, oregano, 1 cup onion, ¼ cup cilantro, ¼ cup oil, and 3 Tbsp. lime juice in a medium bowl. Season fish with salt and pepper. Spread half of onion mixture over bottom of 11x7x2" glass baking dish. Arrange fish over onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer.

Whisk mayonnaise, milk, and remaining 2 Tbsp. lime juice in a small bowl.

Prepare a grill for medium-high heat; brush grate with oil. Grill fish, with some marinade still clinging, until just opaque in the center, 3–5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Coarsely chop fish; arrange on a platter. Serve with lime mayonnaise, tortillas, avocados, cabbage, Salsa Verde, lime wedges, and remaining 1 cup chopped onion and ½ cup cilantro.

Grilling striped bass is a great way to cook the fish because the skin takes on a char that goes well with other strong flavors like oregano-laden chimichurri sauce. Usually paired with meat, chimichurri plays off of bass just as beautifully, as long as you use a light vinegar like champagne or rice wine, rather than balsamic. In preparing the fish, make sure the grill is hot first and be patient about flipping — you usually want about 4 minutes per side for a 7 to 8 ounce piece. Drop some local lacinato kale and thinly sliced yellow squash onto the grill as well for a charred vegetable side.

Grilled Striped Bass With Charred Kale and Yellow Squash

bass,

yellow squash

kale,

extra virgin olive oil,

lemon

red chili flakes

Salt

Chimichurri sauce (see recipe)

Coat the fish fillets with a few tablespoons of olive oil. Season with salt.

Thinly slice the squash lengthwise, using a mandoline or a very sharp knife, and combine with the kale in a large bowl. Drizzle a couple tablespoons of olive oil over the vegetables. Season with salt.

Place the prepared fish skin-side down on the grill. After about 4 minutes, or when the skin easily lifts off the grill, flip the fillets.

While the fish is cooking, place the kale and squash on the grill and watch carefully. Turn the vegetables the moment they begin to show grill marks.

Once they are charred on both sides, return the vegetables to the large bowl and toss with 1/4 cup olive oil, lemon juice and chili flakes.

Remove the fish from the grill after about 4 minutes on its second side, and top with a spoonful of the chimichurri sauce. Serve with the grilled vegetables.

<a href="https://cooking.nytimes.com/recipes/1018599-brown-buttered-corn">Corn cooked in browned butter</a> is the backbone of this summer sauce, which is sweet and a little tart, nutty and very creamy.

Roasted Fish With Brown Butter Corn

fish

salt and black pepper

butter, softened

garlic cloves,

Brown buttered corn

vegetable broth

extra virgin olive oil

lemon juice,

herbs (basil, mint, parsley, cilantro)

Preheat oven to 500 degrees. Season fillets with salt and pepper and place in a baking pan, skin-side down.

In a small bowl, mash together the butter, about two-thirds of the garlic, and the lemon zest if using. Smear on top of fish fillets. Roast until cooked through to taste, 7 to 12 minutes depending upon variety of fish and thickness of fillets.

Meanwhile, in a blender or food processor, purée half the brown buttered corn with broth or water, oil, lemon juice and remaining garlic. Stir in remaining corn. Serve sauce over fish, garnished with herbs.

If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade. In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon — that is, a light vegetable broth. Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.

Gefilte Fish

yellow onions, peeled

celery

carrots,

fennel

black peppercorns

salt,

boneless, skinless trout, pike

chives

dill

eggs,

vegetable oil

matzo meal

black pepper

radicchio

Prepared horseradish,

Fill a large, wide pot with 10 cups of water and place over high heat. While bringing to a boil, coarsely chop and add to the pot 1 onion, 1 celery stalk, 1 carrot and the fennel bulb. Add the peppercorns and 1 teaspoon salt. Once water is boiling, reduce the heat and simmer, uncovered, while preparing the fish.

Coarsely chop the remaining onion, celery stalk and 1 carrot, then pulse in a food processor until finely chopped. Add fish, chives and 2 tablespoons parsley, tarragon and/or dill, and keep pulsing until fish is chopped but not mushy.

Move the fish mixture to a medium bowl and add eggs, oil, matzo meal, 1 1/2 teaspoons salt (or more to taste) and the ground black pepper, and mix well with your hands.

Put your hands in a bowl of cold water. Using your hands, mold the fish mixture into a 3- by 2-inch oval patty (about 2 ounces) and gently place on a platter. Repeat with the remaining fish mixture, dipping your hands in water as needed.   

Pop the third carrot into the simmering broth and gently add the patties to the pot. Cover and cook for about 20 minutes until patties are firm.

Use a slotted spoon to remove the fish and carrot from the poaching liquid to cool on a plate. Slice the carrot diagonally into thin rounds.

Place each patty on a leaf of radicchio or endive or both. Set the sliced carrot rounds on top of each patty. Garnish with the remaining tablespoon of fresh herbs and serve warm or at room temperature with horseradish, preferably homemade. If making a day ahead, refrigerate, covered, then return the patties to room temperature before serving.

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.

Butter Parmesan Striped Bass

kosher salt

tablespoon(s) butter

tablespoon(s) white wine, dry-not cooking wine

tablespoon(s) fresh grated parmesan cheese

teaspoon(s) lemon zest, grated

teaspoon(s) paprika

Salt-packed capers have become a growing presence in grocery stores. They tend to be larger than capers cured in vinegar and brine, more like the flower buds that they are, and pleasingly vegetal in flavor. When you fry them in olive oil, the oil intensifies their saltiness and turns their outer leaves into a crisp shell, creating delicious crunchy bits that can be used as both seasoning and texture. Here, they stud fillets of pan-roasted striped bass, but you could use any meaty white fish like cod or halibut. It's a bright and flavorful alternative to the usual weeknight fish dish, and it can be on the table in about a half hour.

Pan-Roasted Fish With Fried Capers

capers

olive oil,

garlic, crushed

Sea salt and pepper

lemon,

Preheat the oven to 400 degrees. Soak the salt-packed capers in water for 10 minutes, drain, rinse, then thoroughly pat dry. (If using brined capers, drain them and pat dry.) Pour 1/2 inch olive oil into a small saucepan and place over medium-high heat. When the oil is hot enough to toast a bread crumb in 30 seconds, add the capers. Be careful, the oil may sputter. Fry until the capers fluff up and begin to brown on the edges, 30 to 60 seconds. Drain the capers on a paper towel.

Pour the remaining 2 tablespoons oil in a large nonstick sauté pan. Place over medium-high heat and add the garlic clove. Season the fish with salt and pepper. When the garlic bubbles on the edges, lay the fish in the pan, skin side down. Sauté until browned on the bottom, 4 to 5 minutes, then put the pan in the oven and roast until the fish is just cooked through, 5 to 8 minutes.

Set a fillet on each of 4 plates. Sprinkle the fried capers over the fillets and serve with wedges of lemon.

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Top 7 striped bass recipes from across the web

The most viewed striped bass recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Striped Bass Poached In Spicy Soy S...

Grilled Fish Tacos

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Roasted Fish With Brown Butter Corn

Gefilte Fish

Butter Parmesan Striped Bass

Pan-Roasted Fish With Fried Capers

The most viewed striped bass recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine