Baked Bass Recipe

Ingredients

* 2 lbs. bass fillets
* 6 oz. teriyaki sauce
* lemon juice
* lemon pepper
* 1 medium onion, thinly sliced

Preparation

1. Marinate the bass fillets overnight in teriyaki sauce.
2. Place bass in bread pan lined with aluminum foil and sprinkle lemon juice and lemon pepper over the bass fillets.
3. Place onion slices on the bass fillets.
4. Cover the bass fillets with foil and bake at 375 degrees for approximately 20-25 minutes.

Baked Striped Bass with Bacon Recipe

Ingredients

* 4 pieces of striped bass
* 1 cup of red onion sliced into 1″ thick slices
* 8 pieces of thick-cut sliced bacon
* 8 Tbsp. of butter
* 1 cup of sliced, fresh, baby-portabello mushrooms caps
* 1/4 tsp. of dried tarragon
* Hungarian paprika
* 1 quart of golden ginger ale

Preparation

1. Marinate the striped bass overnight in a golden ginger ale.
2. Fry up the bacon and when it cools down, break it up into small bits and keep the bacon fat for later.
3. Cook the mushrooms and onion in the bacon fat until it is tender.
4. Place striped bass in a baking dish along with the mushrooms, onion, butter and tarragon and sprinkle with paprika.
5. Bake at 350 degrees for about 20 minutes and garnish the bass with bacon once it is done.

Barbequed Cajun Bass Recipe

Ingredients

* 2 pounds of bass fillets
* 1/4 cup melted butter
* salt and pepper to taste
* 1/2 tsp. cajun spice
* 1/4 tsp. onion salt
* 1/4 tsp. paprika
* 1/4 tsp. garlic salt

Preparation

1. Preheat the barbecue on low with the lid open.
2. Lay the bass fillets flat on aluminum foil.
3. Apply butter to the bass fillets with and sprinkle with onion salt, Cajun spice, paprika and garlic salt.
4. Wrap the bass in aluminum foil so that it is sealed tight.
5. Place bag on the barbecue for 7 to 10 minutes.

Bass With Dijon and Peppercorn Sauce Recipe

Ingredients

* 1 pound of fresh bass
* salt and pepper to taste
* 4 ounces of butter
* 2 ounces of white wine
* 1/2 ounce of peppercorns
* 2 cups of heavy whipping cream
* 2 ounces of dijon mustard

Preparation

1. Place the bass fillets in a baking pan with some salt and pepper.
2. Add 4 ounces melted butter and 1 ounce with white wine.
3. Cover with aluminum foil and bake at 350 degrees for 15-20 minutes.
4. Now heat a saucepan and add the peppercorns, one ounce of white wine, heavy whipping cream and Dijon mustard.
5. Cook until the ingredients have turned into a sauce.
6. Spoon sauce over the bass and serve.

Baked Stuffed Hybrid Striped Bass Recipe

Ingredients

* 2 pounds of hybrid striped bass fillets
* 1/2 cup of finely chopped white onion
* 1/8 teaspoon of pepper
* 1/4 cup of chopped celery
* a pinch of dried tarragon
* 1/2 cup of chopped mushrooms
* 3 Tbsp. of butter or margarine
* lemon or lime juice
* 2 cups of soft bread crumbs
* 3-4 peeled tomatoes
* 1 teaspoon salt

Preparation

1. Preheat the oven to 375 degrees.
2. Sauté onions, celery and mushrooms in butter or margarine for 5 minutes.
3. Stir into the sautéed vegetables the bread crumbs, salt, pepper and tarragon.
4. Grease a large shallow baking dish and arrange the hybrid striped bass fillets in the baking dish and sprinkle with lemon or lime juice.
5. Spread stuffing over the bass fillets and cover with the tomato slices.
6. Bake uncovered for 35 to 40 minutes.

Smoked Bass Fillet Recipe

Ingredients

* 1 pound of bass fillets
* 1/2 cup liquid smoke
* 1/4 cup prime rib rub
* 2 T. butter or margarine

Preparation

1. Preheat the oven to 350 degrees.
2. Pour liquid smoke into a shallow dish and dip the bass fillets into liquid smoke, soaking both sides.
3. Place the bass fillets into a shallow baking pan, making sure the bass fillets are not touching.
4. Now sprinkle prime rib rub on the bass and place in oven.
5. After allowing it to bake 5 to 7 minutes, lightly brush melted butter on each fillet.
6. Bake until they flake easily, about 10-15 minutes.

NOTE: please read the warning labels on liquid smoke. Some variant, such as Primary Product FF-B, is considered dangerous by the European Food Safety Authority.

Stuffed Bass Recipe

Ingredients

* 4 bass fillets, skinned
* 2 t butter
* juice of 1 lemon
* 1/4 tsp. salt
* 1/4 tsp. pepper
* 1 white bread slice, crumbled
* 1 cup bread crumbs
* dash of onion powder
* 1/2 tsp. parsley
* 1 egg, beaten

Preparation

1. Place the bass fillets in shallow baking dish and dab with butter.
2. Add lemon juice to the bass and season lightly with salt and pepper.
3. To make the stuffing, combine white bread, bread crumbs, onion powder, salt, pepper and parsley and then add an egg and mix.
4. Mound mixture on each of the bass fillets.
5. Now cover with aluminum foil and bake in preheated oven at 350 degrees for about 10-15 minutes or until fish flakes.

Striped Bass Recipe, Cape Cod Style

Ingredients

* striped bass fillets
* 1 stick butter butter
* 1 lemon
* 1 cup sliced onions
* pepper to taste

Preparation

1. Place bass fillets on aluminum foil and brush both sides with butter.
2. Apply lemon over the bass fillets to taste.
3. Sprinkle with pepper, load with sliced onions.
4. Throw onto barbecue for 10-15 minutes.

Bass with Avocado Sauce Recipe

Ingredients

* 1 sm ripe avocado coarsely chopped
* 1/4 cup skim milk
* 1 tbsp lime juice
* 1 clove garlic minced
* 1 ds hot sauce
* 2 tbsp lemon juice
* 1 tbsp light soy sauce
* 1 tsp lemon rind grated
* 1 tsp dijon mustard
* 16 oz bass fillets
* 1/3 cup fine dry bread crumbs
* 1 vegetable cooking spray

Preparation

1. In a blender, mix 1 small ripe avocado coarsely chopped, a quarter cup of skimmed milk, 1 tablespoon of lime juice, 1 garlic minced and some hot sauce.
2. Mix until pureed and set aside once done.
3. Add lemon juice, a tablespoon of light soy sauce, a teaspoon of grated lemon rind and a teaspoon of Dijon mustard along with bread crumbs.
4. Dredge the fillets in the sauce and place on a baking tray.
5. Bake at 450 degrees for seven minutes and then turn them over and bake an for seven minutes or until fish flakes easily when tested with a fork.
6. Transfer fillets to a serving platter, and top with avocado sauce. Makes 4 servings.

Bass ‘N’ Beer Recipe

Ingredients

* 6 fillets bass (1/2 to 3/4 thick)
* 1/4 tsp pepper
* paprika
* 1/4 cup chopped onion
* 1/4 cup butter
* 2 tbsp all-purpose flour
* 2 cups beer
* 1 tbsp brown sugar
* 2 whole cloves
* 1 tbsp lemon juice

Preparation

1. Sprinkle fish fillets with 1 teaspoon salt, pepper and some paprika.
2. In a pan, cook onion in butter till tender and light caramelised.
3. Stir the fillets in flour and cook and stir until it is brown.
4. Gradually stir in your favorite beer and cook and stir until the mixture bubbles.
5. Now stir in the sugar and cloves and add fish fillets to sauce.
6. Cover and cook for 10 to 15 minutes over low heat till fish flakes with a fork.
7. Remove fish to a platter. Stir lemon juice into sauce in the skillet.
8. Serve sauce over fish with rice, if desired. Makes 6 servings.

Mustard Batter Bass Recipe

Ingredients

* 1/3 cup Dijon mustard or prepared mustard
* 1/4 cup water plus 1 tablespoon
* 1 teaspoon lemon juice
* 1 teaspoon Worcestershire sauce
* 1/8 teaspoon cayenne pepper
* 1 1/2 cups seasoned coating mix
* 2 1/4 pounds bass fillets cut in 1 1/2″ pieces canola oil

Preparation

1. Mix the mustard, water, juice, Worcestershire sauce and cayenne together in a bowl.
2. Place coating mix in shallow dish. Dip the fillets in a mustard mixture and then dredge in coating mix to coat.
3. In 10-inch skillet, heat 1/2 inch oil over medium heat.
4. Add fish. Fry 3 to 4 minutes or until golden brown.
5. Turn once. Drain on plate with a paper towel.

Sassy Southern Crumb-Coat Bass Recipe

Ingredients

* 2 (2-lb) bass or similar fish
* 1 cup milk
* 1/2 cup all-purpose flour
* 1/2 cup white; yellow or blue cornmeal
* 1/4 cup finely minced green onions include some tops
* 1/2 tsp kosher or sea salt
* 1/2 tsp pequin quebrado cayenne pepper
* 1 lemon cut in 4 to 6 wedges
* 1 tbsp minced parsley
* 1 cup unsalted butter (up to)
* 6 sprigs parsley

Preparation

1. Cut the bass fillets in chunks. Rinse well and then soak in salted water 30 minutes.
2. Drain and rinse before pouring milk into large, shallow bowl and adding the bass.
3. In another large, shallow bowl combine flour, cornmeal, green onions, salt and pequin or cayenne.
4. Dust the center edge of each lemon wedge with minced parsley and then set the lemon wedges aside and add any remaining minced parsley to coating mixture.
5. Melt the butter in large, deep, heavy skillet and then dip each piece of bass into the coating, being sure to crush coating into fish for maximum flavor.
6. Cook fish until golden on all sides, turning as needed.
7. Drain on paper towels and serve hot, garnishing each serving with a parsley-edged lemon wedge and a parsley sprig.
8. Makes 4 to 6servings.