good fish recipe for stripers?
December 24, 2010 by Bass Fishing 101
Filed under bass fishing recipe
looking for a good recipe for striped bass (rock fish) and/or speckled trout
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LMAO! My hubby was reading over my shoulder and read your question as “strippers”!!!
4 (6 ounce) fillets boneless, skinless trout
2 teaspoons soy sauce
salt and pepper to taste
1 teaspoon white sugar
1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
4 green onions, chopped
Place trout fillets in a bowl with soy sauce, salt, pepper, and sugar; set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.
Striped bass is a yummy fish.
You can cook it by pan fry or bake or broil
I’m going to give you my bake recipe..
Season bass with salt & pepper, garlic & onion powder and some oregano. Drizzle olive oil on it.
Oven to 425
Put fish in baking pan with seasonings and oil
Bake for 35-45 minutes covered.
Remove cover and bake 15 minutes, increase heat to 450.
Take fish out and drizzle some fresh oil and lemon juice
Serve with hot rice and asparagus.
Yummm-OOOO
Edit to add:
My recipe is for a whole bass, not small pieces.
If you have small pieces of bass, then cut the time down by the size of your pieces.
Try making them “Almondine” style…you’ll love it I promise.
TROUT OR REDFISH ALMONDINE
4 trout or redfish filets
1 stick butter
Seasoned flour and cornmeal
2 Tbsps. oil
1 (2 1/2 oz.) pkg. slivered almonds
Remove all bones from fish and dip in the seasoned flour and cornmeal mixture. Melt butter and oil in a 10 inch skillet. When hot, fry fish until golden brown. Remove fish to drain on paper towels. Pour off oil, lower heat and add almonds to the drippings. Cook until slightly browned. More butter may be added if needed. Place fillets on plates and pour almonds & butter on top. Serve immediately.