STRIPED BASS STEW RECIPES
BAKED STRIPED BASS RECIPE | MYRECIPES
Seasoned with Old Bay, Worcestershire sauce, and lemon juice, you'll never throw your catch back again.
Provided by MyRecipes
Yield 4 servings (serving size: 1 fillet)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°.
- Place fish in an 8-inch square baking dish coated with cooking spray. Combine mayonnaise and remaining 3 ingredients, stirring well. Brush mayonnaise mixture evenly over fish.
- Bake, uncovered, at 450° for 8 to 10 minutes or until fish flakes easily when tested with a fork.
- Transfer to a serving platter, and serve immediately.
Nutrition Facts : Calories 195 calories, CarbohydrateContent 0.8 g, CholesterolContent 143 mg, FatContent 6.6 g, ProteinContent 30.9 g, SaturatedFatContent 1.4 g, SodiumContent 274 mg
HERB AND LEMON ROASTED STRIPED BASS RECIPE | MYRECIPES
Fresh herbs give mild-tasting bass vibrant flavor. Make an elegant roasted fish recipe for dinner. Pair with a green salad and a side of rice.
Provided by Marge Perry
Total Time 25 minutes
Yield 4 servings (serving size: 1 fillet)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Coat a baking sheet with cooking spray. Place fish on pan. Grate lemon rind to measure 1 teaspoon; juice lemon to measure 1 tablespoon. Combine rind, juice, oil, thyme, oregano, salt, and black pepper; drizzle mixture over fish. Bake at 425° for 13 minutes or until desired degree of doneness.
Nutrition Facts : Calories 197 calories, CarbohydrateContent 0.6 g, CholesterolContent 136 mg, FatContent 7.5 g, FiberContent 0.1 g, ProteinContent 30.2 g, SaturatedFatContent 1.4 g, SodiumContent 264 mg
More about "striped bass stew recipes"
ROASTED STRIPED BASS RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 0 minutes
Category main-dish
Reviews 4.4
Total Time 1 hours 0 minutes
Category main-dish
- Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve.
See details
STRIPED BASS AND PRESERVED LEMON DRESSING WITH GRILLED ...
From foodnetwork.com
Reviews 3.6
Total Time 30 minutes
Category main-dish
Reviews 3.6
Total Time 30 minutes
Category main-dish
- Peel the baby carrots and place them in a bowl. Add the salt, pepper and olive oil and toss together. Arrange the carrots on a baking sheet set over a sheet pan and broil them under a pre-heated salamander on high for 4 minutes, turning it down to low for a further 4 minutes. They are done when they are fork tender with a slight bite and have a nice roasted color.
See details
ITALIAN SEAFOOD STEW RECIPE - MARCO CANORA | FOOD & WINE
In this luscious, tomato-rich stew, Marco Canora cooks calamari slowly until it becomes supertender. He says calamari is absolutely essential to the success of the dish, because it releases its liquid as it simmers, which adds a huge amount of flavor to the sauce. "I'm a big fan of substitutions," he says, "but not in this case." Plus: F&W's Ultimate Fish Cooking Guide
From foodandwine.com
Reviews 5
Total Time 1 hours 45 minutes
From foodandwine.com
Reviews 5
Total Time 1 hours 45 minutes
- In a small bowl, combine the parsley with the grated lemon zest. Spoon the stew into deep bowls and sprinkle with the gremolata. Drizzle with olive oil and serve.
See details
EASTERN NORTH CAROLINA FISH STEW RECIPE - NYT COOKING
This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina. Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook. About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth. Eggs were a cheap filler and a way to stretch the stew to provide enough protein for a crowd, along with fish like striped bass or flounder from North Carolina’s Atlantic shore. Vivian Howard, who left New York to open Chef & the Farmer, a restaurant in Kinston, N.C., offers this version for home cooks. The key is not stirring it at all, and watching the heat so the bottom doesn’t scorch. Serve it with a couple of slices of squishy white bread (Sunbeam is traditional), which act as delicious sponges for the broth.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine southern
Calories 454 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine southern
Calories 454 per serving
- As soon as the eggs are lightly set, use a large ladle to portion out the stew. A proper serving is at least half a fish steak, some potatoes, some onions and an egg swimming in broth. Shower each bowl with bacon, and serve immediately with a piece or two of bread, if desired.
See details
RECIPE FOR BOUILLABAISSE, A CLASSIC SEAFOOD STEW
2021-01-22 · 1 pound striped bass (filleted, cut into large chunks, bones reserved) 2 pounds grouper (filleted, cut into large chunks, bones reserved) 6 blue crabs (broken into small pieces) 2 lobsters (1 1/2 pounds; head separated and crushed) 6 tablespoons olive oil 1/2 medium onion (diced) 2 celery stalks (diced) 1 carrot (diced) 1/2 fennel bulb (diced)
From thespruceeats.com
From thespruceeats.com
See details
103 BEST FISH RECIPES: HALIBUT, SALMON, SEA BASS, COD, AND ...
2020-06-29 · Fish recipes don't have to be boring. Want to eat more salmon, cod, trout, bass, halibut, and other fish? Then check out 103 of our best fish dishes now!
From epicurious.com
From epicurious.com
See details
OUR BEST SEAFOOD RECIPES | FOOD & WINE
2018-06-07 · Its slight earthiness and high alcohol make it perfect for curing fish, as in David Page's meaty striped bass fillets here, delicately scented with fennel. More Italian Seafood Recipes 14 of 39
From foodandwine.com
From foodandwine.com
See details
EPISODE 125: OCEAN OPTIONS - ESSENTIAL PEPIN
2011-09-10 · Recipes: Brandade De Morue au Gratin, Sea Bass in Shredded Potato Skin, Nage Courte of Striped Bass, Codfish in Olive Oil and Horseradish Sauce [watch video]
From ww2.kqed.org
From ww2.kqed.org
See details
