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Striped Bass Recipes?

m
MDM Apr 15, 2007 02:04 PM

Anyone have a great recipe for striper? The best I've had was Gramercy Tavern.

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  1. adamclyde RE: MDM Apr 16, 2007 09:00 AM

    I seem to recall striped bass as Alton Brown's fish of choice for cooking it in a salt dome.

    Here's the recipe. http://www.foodnetwork.com/food/recip...

    My brother made this and it was wonderful...

    1. QueenB RE: MDM Apr 16, 2007 09:31 AM

      As odd as it may sound, it's great for breakfast.

      Salt, pepper and flour it. Saute it in a pan until it's cooked. Serve over scrambled eggs with salsa.

      1. d
        djohnson22 RE: MDM Apr 16, 2007 01:27 PM

        also excellent for fish cakes:

        chop up fish, then pulse briefly in food processor or blender (mince by hand with your favorite knife), add some diced onion, cilantro (or favorite herb of choice) salt and pepper to taste, perhaps some lemon or lime juice.
        Form cakes to desired size (I like to then place them in fridge for about 15-30 minutes to let the flavors combine, and also to let the cakes "set-up")
        cook in saute pan or oven (400 degrees), about 5 to 10 minutes total based on thickness.

        Good for dinner over greens, or breakfast (topped with a fried egg)

        1. QueenB RE: MDM Apr 16, 2007 01:54 PM

          It's also good baked with a crust made out of potato flakes and a little wasabi. Serve with a sesame noodle salad.

          PS - I'm glad you didn't spell it with two "P"s. You have no idea how many people I've seen spell it that way. We'll get notes from friends saying, "We were at the beach and caught two strippers!" How nice!

          1. r
            RGR RE: MDM Apr 16, 2007 02:13 PM

            In yesterday's "NY Times Magazine," there's a recipe for Steamed Wild Striped Bass With Coconut Rice and Apple-Banana Chutney that sounds delicious. It's via Fleur de Sel's chef/owner, Cyril Reynaud.

            http://www.nytimes.com/2007/04/15/mag... (Scroll down.)

            1. b
              bigjimbray RE: MDM Apr 16, 2007 02:42 PM

              I like to make a foil pocket and place onions, garlic and lemons inside. with a little
              oil. sure is good that way. I like to do halibut that way too.

              1 Reply
              1. re: bigjimbray
                g
                greenstate RE: bigjimbray Apr 16, 2007 02:55 PM

                We get it right from the harbor and our favorite way to eat is to mix cajun seasonings into Hellman's mayonaisse. Spread a generous layer on top of the fish and bake at 400 degrees for about 10 -15 minutes, depending on the thickness of the fillet.

              2. m
                MDM RE: MDM Apr 16, 2007 04:50 PM

                My mouth is watering. Thank so much! Now if my husband would just catch some...

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