hungry

[fishdog13]

need a good recipe for fresh bass . as long as it's not fried(don't just read write u fools

[thefishingfreak]

whole, head on, gutted and scaled.
stuff belly with onions peppers butter garlic lemons.
rub olive oil on outside. tons of salt&pepper on outside
either bake or wrap in tinfoil and bbq

fillets, wrap in tinfoil lemon pepper and bbq

stripers make killa chowda too

[The Dad Fisherman]

Saute Peppers, Onions, and garlic in olive oil until limp. Then add a can of Diced Tomatoes, oregano and basil. let this cook for about 5 minutes. Take a couple of filets (about 8 ozs. each) and place them in the pan. let them cook for about 3-4 minutes then flip. Cook for another 3-4 minutes. Serve over rice.....awesome

[Rappin Mikey]

Try a mango salsa over grilled Stripa. Delish!

[striprman]

http://www.angelfire.com/tx/CZAngels...heRecipes.html

[Youngmoon74]

bake whole w/head wrapped in tin foil score fish w/knife to cook betta and soak in flava, RUB (do not sprinkle) on 4 cloves chopped fresh garlic, salt, pepper, lemon,shredded fresh ginger (bout 1/2-3/4 cup), 4 scallions, 1 onion (optional), make sure u put inside the belly too, pour on 2-3 tbs melted butter and drip a little olive oil on(make sure u do butter and oil last or u will lose some flava, bake at 400 (or grill)

Enjoy

[partsjay]

Easy recipe.....tastes great....in baking dish put a little white wine ( can skip wine if want to ) then put fillets on top....melt butter and mix with crushed ritz crackers put over top of fish...add some salt, pepper, garlic, lemon, and parsley.....bake on 350 for 15-20 min depending on size of fish.....Awesome!!

goes good with any seafood really

[striprman]

ttp://whatscookingamerica.net/History/CevicheNotes.htm
http://www.therecipebox.com/members/...sh/fis0126.htm
http://www.cooking-italian-food.com/ceviche_recipe.htm
http://www.elise.com/recipes/archives/000225ceviche.php
http://www.fishingnj.org/recrock.htm
http://co.essortment.com/recipesbassfis_rwrw.htm
http://www.recipesource.com/main-dis...0/rec0001.html
http://www.inmamaskitchen.com/RECIPE...iped_Bass.html
http://www.landbigfish.com/recipes/s....cfm?recipe=15
http://www.driftersportfishing.com/recipes.htm
http://www.seafoodchoices.com/seasen...ped_bass.shtml
http://www.foodtv.com/food/recipes/r...36_159,00.html
http://www.fishsniffer.com/recipes/striper1.html
http://www.nyseafood.com/recipes/str..._with_tbcs.asp
http://www.gortonsfreshseafood.com/recipe/00000061
http://www.enewsbuilder.net/ddoepel/...e000164870.cfm
http://www.recipesource.com/main-dis...ped-bass1.html
http://www.virginiaseafood.org/consu...s/6/recipe.htm
http://www.worldpantry.com/cgi-bin/n...=100433&rcpt=3
http://homecooking.about.com/library...ve/blfish9.htm
http://www.nikibone.com/recipe/seafo...thpiperade.htm
http://www.recipecottage.com/fish/striped-bass01.html
http://www.foodtv.ca/recipes/reciped...ecipe_4533.asp
http://www.reluctantgourmet.com/tresbass.htm
http://www.striper.net/recipes.htm
http://www.surfcaster.com/recipes.php?entry=65
http://www.healthwell.com/deliciousk...&recipekey=416
http://www.leitesculinaria.com/recip...land_bass.html
http://www.oster.com/recipedetail.asp?id=36
http://www.fish-n-seafood.com/Top_Ho...food_Bass.html
http://www.phantomgourmet.com/view_r...d+Striped+Bass
http://www.culinarycafe.com/Soups-St...ster_Stew.html
http://skguides.proboards20.com/inde...num=1081714707
http://recipes.chef2chef.net/recipe-indexa/arc-2222.htm
http://sites.state.pa.us/PA_Exec/Fis...ledstriper.htm
http://www.foodfit.com/recipe.asp?rid=872
http://starchefs.com/MPeel/html/recipe_04.shtml
http://www.netcooks.com/recipes/Seafood/Rockfish.(Striped.Bass)Chowder.html
http://www.askyourneighbor.com/recipes/253.htm
http://bayoubill.com/archives/2003/042103column.html
http://www.arkansasstripers.com/smok...er-recipes.htm
http://www.anglerschat.com/_r/showthread/threadid_1540/

[blackeye]

this is a good recipe for those BIG filets


1 large container of sour cream
1/2 cup grated processed romano cheese
1/2 cup grated pecorino cheese
1/2 cup chopped scallions
2 tbsp tobasco
paprika

mix all ingrediants except for paprika and smear over 1 large filet in a glass baking dish. cook @350 for 15 minutes, remove from oven and sprinkle paprika over top, place back in oven on top shelf and set to 450, cook untill top is browned

[jugstah]

Man, this should be a sticky or at least merits a page by itself

[BobEver]

Here are a few:

cut you striper fillets into 1" squares then boil 2 quarts water and add one cup of sugar. drop in the striper cubes and when they float they are done. dip in melted butter and shut your eyes... you will think you are eating lobster only not as tough


----------------------------------------------------------------------------------Steaming will bring out the best flavor on any kind of fish but preferrably, white fleshed fish is the best. Make sure the fish is really fresh if you use this method.
If you really want to have the Chinese steamed fish with the ginger and scallion sauce, here's what you do.

NOTE****Make sure the lid fits tight up against the pot when doing so and never open the lid until it's ready. Once you lose the built up steam within the pot, the fish will not taste the same.****

1 bunch of scallions
cigarette lighter sized piece of ginger

Slice or julian (sp?) the scallions and ginger. You'd want 2/3 scallion to 1/3 ginger proportions.

cooking oil
salt
soy sauce
white pepper
sesame oil

Steam the whole fish(or use fillets, and adjust the cooking time), scaled and gutted of course. Put nothing on the fish except for a little salt (they put a sprinkle of MSG in the restaurants). Fish should take about 15-20 minutes to steam.

During the last 5 minutes of cooking time for the fish is when you'd want to prepare the sauce.

Heat up the cooking oil until it smokes. Be very careful here. You'd want the oil to be searing hot but not on fire. You'd want about 1/3 cup depending on how big the fish is and how much scallions you're using.

Take out the steamed fish and drain off the liquid on the plate.

Arrange the sliced scallions and ginger on top of the steamed fish fish and sprinkle the white pepper on top. 1/4 teaspoon should do it.

Pour the hot oil on top of the scallion and ginger, you're basically searing them and having the oil drop on the fish. (lots of smoke and watch the oil splatter)

Splash on the soy sauce on top (about 3-4 tablespoons) and a few drops of the sesame oil and serve ASAP.

[Notaro]

Here is a recipe that you might have seen in a health and diet section in barnes and noble stores:

Striped bass w/ fennel and tomatoes.
Prep time: 15 mins
Bake time: 26 minutes
6 servings

1 small fennel bulb
2 tablespoon olive oil, divided
1 red pepper, cut into thin strips
1 med onion, halved and thinly sliced

4 plum tomatoes, seeded and chopped.
3 garlic cloves, pushed through a press
1 teaspoon salt, divided
3/4 teaspoon dried thyme
1/2 tsp pepper
1/4 cup dry wine or water
6 skinned striped bass fillets (2 1/2 lbs total)
1 tablespoon pernod (optional0
1)heat oven at 400 degrees, cut fewnnel bulb in half lengthwise. remove the center core and cut bulb and 2 in of stalk into thin slices. save teathery tips for ganrish.

2) in 9-inch-by-13-inch baking dish, toss fennel slices w/ 1 tablespoon oil, red pepper, onion, tomatoes, garlices, 1/2 tablespoon salt, thyme and pepper until evenly coated. make 20 mins, stirring occasionally during baking time.
3) pour wine over vegetables. arrange fish fillets in a single layer over vegetables, sprinkle w/ remaining salt and addittional black pepper, if desired. sprinkle fish w/ pernod and remaining tablespoon of oil.
4)bake 10-15 minutes more until fish is cooked through.

[PJT]

Hey bobever,


Cool to see my receipe traversed boards. I guess you really like the steamed fish!

I'll have to post another receipe for you. Deals with Cod heads and racks. I'll post when I have the time.

PJ

[BobEver]

PJ:

Yes the steamed fish is FANTASTIC!!!

[STEVE IN MASS]

Hey striprman......that was REAL COOL........

Um, ever try ANY of them, and can you give us your professional opinion on each and every one you tried?

[striprman]

Originally posted by STEVE IN MASS
Hey striprman......that was REAL COOL........

Um, ever try ANY of them, and can you give us your professional opinion on each and every one you tried?

Ever try fishin' for kibbies in Neponset resevoir?

[JohnR]

http://www.striped-bass.com/recipes.shtml

[STEVE IN MASS]

Sorry, no.......I don't have that anti-nickel, cadmium, mercury stuff to spray on my hands when I would be done........

[fishdog13]

WOW thanks everyone .i'm stuffed i went with thinly sliced breaded and baked. mmmmmmmmmm mmmmmm good!!nothin like fresh fish with

[RI Popper]

Next time you get an extra fillet, you can try this. Place 3 table spoons of olive oil in cool non-stick pan. thinly slice one small onion and add, add 1/2 tsp kosher salt, 1/2 tsp paprika. heat together till onions are translucent. Place fillet in for about 3 to 4 minutes then turn for same time. YUM YUM.