Easy Striped Bass Recipes & Ideas

Home
Seafood
Fish
Striped Bass
Striped Bass

Pan-Seared Bass with Garlic Scape Salmoriglio

Salmoriglio is a traditional Southern Italian sauce, and its pungent, acidic, herbal bite complements sweet summer tomatoes and light striped bass. Substitute the bass with another sweet, mildly fatty fish; too rich of a fish will overpower the sauce and potatoes.

Striped Bass Crudo with Popcorn Crema and Shishito Vinaigrette 

Waypoint chef Michael Scelfo’s zippy shishito pepper vinaigrette and  luscious popcorn crema make a playful topper for pristine raw fish.   Slideshow: More Striped Bass Recipes

Black Bass with Parsley Sauce, Eggplant, Freekeh and Chipotles 

The Moroccan-Israeli chef Meir Adoni’s elegant, unconstrained, crisp-skinned fish mixes the locavore (charred eggplant, preserved lemon, parsley) with the far-flung (chipotle, soy sauce). Slideshow: More Striped Bass Recipes

Striped Bass

What’s the appeal of this fish? Striped bass is a healthy, sustainable form of seafood that cooks up into flakey and tender fillets. Another thing we love? Its versatility. These recipes inclide everything from summery fish tacos with avocado to a comforting cold weather dish of sautéed striped bass with cider glaze.

Striped Bass with Mango & Pickled Ginger Salad

Ripert is a master at combining French technique with Asian ingredients. Here, he creates a rich, red wine–ginger sauce and tangy, Thai-inspired mango salad to go with mild baked striped bass. Slideshow: More Fish Recipes Recipe from Food & Wine Best New Chefs All-Star Cookbook

Grilled Striped Bass with Indian-Spiced Tomato Salad

Chef Floyd Cardoz, an avid fisherman, will focus on seafood dishes at his upcoming downtown-Manhattan restaurant, North End Grill. A favorite is this summery grilled bass with ginger-spiced tomato salad. More Top Chef Dishes

Grilled Striped Bass with Plums and Potato-Mushroom Papillotes

The Good News Cyril Renaud first made this fish dish in winter with oranges and liked it so much he adapted it for the warm months, using plums instead. Almost everything about this recipe helps make it both delicious and healthy. Grilling the plums and fish turns them nicely smoky with almost no added fat. And roasting vegetables en papillote (in a paper or foil pouch) intensifies their taste; more flavor comes from a little tamari. More Grilled Seafood Recipes

Grappa-Cured Striped Bass

Grappa, an Italian spirit, is made from grape pomace (the skins, seeds and stems left over from winemaking). 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. Cooking With Grapes