Delicious Summer Striped Bass Recipes

Although the weather is hot striped bass anglers are still having some fun catching stripers on nearby lakes and rivers. If you tie into some legal-sized stripers and want to keep a few to eat here are some of my favorite all-time striped bass recipes.

You can also see my previous article Simple summer striped bass recipes for more suggestions!

• 2 lbs striped bass fillets
• 1/2 cup chopped onion
• 1/2 cup chopped mushrooms
• 1/8 teaspoon pepper
• 1/4 cup chopped celery
• a pinch of dried tarragon
• 3 tablespoons butter
• lemon or lime juice
• 2 cups soft bread crumbs
• 3 peeled tomatoes
• 1 teaspoon salt

Preheat oven to 375 degrees. Saut© in a large sauce pan the onion, celery, and mushrooms in butter or margarine for 5 minutes. Stir bread crumbs into the saut©ed vegetables and add the salt, pepper and tarragon, mixing well.

Grease a large shallow baking dish. Arrange the striped bass fillets in the baking dish and sprinkle with lemon or lime juice. Spread stuffing over the fish fillets. Cover with the tomato slices. Bake uncovered for 32-35 minutes. Serves 4-5.

Striped Bass Parmesan

• 2 lbs striped bass fillets
• 1 egg
• 1 cup bread crumbs
• ½ cup grated Parmesan cheese
• small onion, chopped
• olive oil
• garlic powder, couple dashes
• salt and pepper, couple dashes each

Place the onion in a frying pan with enough olive oil to saut© it. Meanwhile, whisk the egg in a bowl. Combine the bread crumbs, cheese, and a dash each of the seasonings. Coat fish with egg and roll through crumb mixture. Increase the temperature in the frying pan to med high and fry the fish quickly with the saut©d onions, adding a little more olive oil if necessary. Don't overcook; fish is done when it flakes with a fork. Serve with cocktail sauce on the side. Serves 4.

Zesty Carolina Striped Bass

• 2 lbs striped bass fillets
• 1 medium onion, chopped
• ½ cup fresh broccoli, chopped
• 1 tablespoon lemon juice
• ¼ cup white wine
• 1/2 teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• olive oil

Preheat oven 375 degrees. Use pan large enough to hold fish and line it with aluminum foil greased on top with olive oil. Place fish on top of the foil and make a border around edges with the foil to confine the fish. (This is done to keep the ingredients around the fish.) Place the onion and broccoli around the fish and dust the fish with the spices. Bake for 25 to 28 minutes or until fish is done. Remove and serve. Serves 4-5. Great with wild rice.

For many more free fish and seafood recipes see my blog A Dash Of Salty