18 Delicious Striped Bass Recipes for Every Occasion

Oh, the joys of cooking with striped bass! Whether you’re whipping up a quick weeknight dinner or planning a special seasonal feast, this versatile fish is your ticket to a delicious meal. From comforting classics to innovative new twists, we’ve gathered 18 mouthwatering recipes that promise to delight your taste buds. Dive into our roundup and discover your next favorite striped bass dish today!

Grilled Striped Bass with Lemon Butter Sauce

Here’s how to master the art of preparing a perfectly grilled striped bass, complemented by a velvety lemon butter sauce that’ll elevate your dining experience.

Ingredients

• 2 striped bass fillets (about 6 oz each, skin-on for crispiness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 4 tbsp unsalted butter (cold, cut into cubes)
• 2 tbsp lemon juice (freshly squeezed for brightness)
• 1 tsp garlic (minced, or 1/2 tsp garlic powder as a shortcut)
• 1 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Preheat your grill to medium-high heat (about 400°F) to ensure a good sear without burning.
2. Brush both sides of the bass fillets with olive oil, then season evenly with salt and black pepper.
3. Place the fillets skin-side down on the grill. Cook for 4-5 minutes until the skin is crispy and releases easily from the grill.
4. Carefully flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
5. While the fish cooks, melt butter in a small saucepan over low heat. Stir in lemon juice and garlic, warming through but not boiling, to preserve the sauce’s delicate flavors.
6. Remove the fish from the grill and immediately drizzle with the lemon butter sauce. Garnish with fresh parsley before serving.

Optimal serving suggestions include pairing this dish with a light quinoa salad or roasted asparagus to complement the bass’s rich, buttery texture and the sauce’s citrusy zing.

Pan-Seared Striped Bass with Garlic and Herbs

Cooking a delicious pan-seared striped bass with garlic and herbs is simpler than you might think, and it’s a fantastic way to bring a touch of elegance to your weeknight dinner. Let’s walk through the process together, ensuring you end up with a perfectly cooked fish every time.

Ingredients

• 2 striped bass fillets (about 6 oz each, skin-on for crispiness)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves (minced, for a robust flavor)
• 1 tbsp fresh thyme leaves (or rosemary, for a different herb note)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp unsalted butter (for richness, optional)
• 1 lemon (cut into wedges, for serving)

Instructions

1. Pat the striped bass fillets dry with paper towels to ensure a good sear.
2. Season both sides of the fillets evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
4. Place the fillets skin-side down in the skillet, pressing lightly with a spatula for the first 30 seconds to prevent curling.
5. Cook undisturbed for 4 minutes, or until the skin is golden and crispy.
6. Flip the fillets carefully and add minced garlic and thyme to the skillet around the fish.
7. Cook for another 3 minutes, spooning the garlic and herb-infused oil over the fillets occasionally.
8. If using, add butter to the skillet in the last minute of cooking, tilting the skillet to baste the fillets.
9. Remove from heat and let rest for 2 minutes before serving.

When served, the striped bass will have a beautifully crispy skin with a moist, flaky interior, infused with the aromatic garlic and herbs. Pair it with a squeeze of fresh lemon for a bright finish, or serve over a bed of quinoa for a wholesome meal.

Striped Bass Ceviche with Avocado and Mango

Mastering the art of ceviche starts with the freshest ingredients and a bit of patience. This Striped Bass Ceviche with Avocado and Mango combines the ocean’s bounty with tropical sweetness, perfect for a refreshing summer dish.

Ingredients

• 1 lb fresh striped bass, skinless and cut into 1/2-inch cubes (ensure it’s sushi-grade for safety)
• 1/2 cup fresh lime juice (about 4-5 limes, adjust for acidity preference)
• 1 ripe mango, diced into 1/2-inch pieces (choose one that’s slightly firm for easier dicing)
• 1 ripe avocado, diced into 1/2-inch pieces (add right before serving to prevent browning)
• 1/4 cup red onion, finely diced (soak in cold water for 10 minutes to mellow the sharpness)
• 1 jalapeño, seeds removed and finely diced (adjust amount based on heat preference)
• 1/4 cup cilantro, finely chopped (stems included for extra flavor)
• 1 tsp salt (adjust to taste)

Instructions

1. In a large glass bowl, combine the striped bass cubes and lime juice, ensuring the fish is fully submerged. Cover and refrigerate for 20 minutes, stirring once halfway through. The fish should turn opaque when ready.
2. While the fish is marinating, prepare the mango, avocado, red onion, jalapeño, and cilantro as listed in the ingredients.
3. After marinating, drain off half of the lime juice from the fish, leaving just enough to keep it moist.
4. Gently fold in the mango, avocado, red onion, jalapeño, and cilantro into the fish mixture. Be careful not to mash the avocado.
5. Season with salt, gently tossing to combine. Taste and adjust seasoning if necessary.
6. Let the ceviche sit for 5 minutes before serving to allow the flavors to meld together.

Combining the creamy avocado with the sweet mango and tangy lime-marinated bass creates a delightful contrast in textures and flavors. Serve this ceviche in chilled martini glasses for an elegant presentation or with crispy plantain chips for added crunch.

Baked Striped Bass with Tomatoes and Olives

You’ll find that Baked Striped Bass with Tomatoes and Olives is a dish that marries simplicity with elegance, perfect for both weeknight dinners and special occasions. Yet, its preparation is straightforward enough for beginners to master with a little guidance.

Ingredients

• 1.5 lbs striped bass fillets (skin-on for extra flavor)
• 2 cups cherry tomatoes, halved (or any ripe tomatoes, chopped)
• 1/2 cup Kalamata olives, pitted (or any olives you prefer)
• 3 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp dried oregano (fresh can be used if available)
• Salt and pepper (to taste, but start with 1/2 tsp salt and 1/4 tsp pepper)
• 1/4 cup fresh basil, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large baking dish, arrange the striped bass fillets skin-side down. Tip: Pat the fillets dry with paper towels before seasoning to ensure a better sear.
3. Scatter the halved cherry tomatoes and pitted olives around and over the fish.
4. Drizzle olive oil evenly over the fish and vegetables, then sprinkle minced garlic, dried oregano, salt, and pepper. Tip: Use your hands to gently toss the tomatoes and olives to coat them evenly with the seasonings.
5. Bake in the preheated oven for 20-25 minutes, or until the fish flakes easily with a fork. Tip: Check the fish at the 20-minute mark to avoid overcooking.
6. Remove from the oven and let it rest for 5 minutes before serving. This allows the flavors to meld together beautifully.

Rich in flavors and textures, this dish offers the tender, flaky fish contrasted with the juicy tomatoes and briny olives. Serve it over a bed of quinoa or with crusty bread to soak up the delicious juices for a complete meal.

Striped Bass Tacos with Cabbage Slaw

Here’s a simple yet flavorful way to bring the ocean’s bounty to your table with a dish that’s as fun to make as it is to eat. Striped bass tacos with cabbage slaw combine the delicate taste of fresh fish with the crunch of homemade slaw, all wrapped in a warm tortilla.

Ingredients

• 1 lb striped bass fillets, skin removed (or any firm white fish)
• 1 cup all-purpose flour (for a lighter coating, use rice flour)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup vegetable oil (or any neutral oil for frying)
• 8 small corn tortillas (warmed before serving)
• 2 cups shredded green cabbage (for extra crunch)
• 1/4 cup mayonnaise (or Greek yogurt for a healthier option)
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 1/2 tsp cumin (toasted and ground releases more flavor)

Instructions

1. Pat the striped bass fillets dry with paper towels to ensure even coating.
2. Mix flour, salt, and black pepper in a shallow dish for dredging the fish.
3. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F, verified with a cooking thermometer.
4. Dredge each fillet in the flour mixture, shaking off excess, then fry for 3-4 minutes per side until golden brown and crispy.
5. Transfer fried fillets to a paper towel-lined plate to drain excess oil.
6. In a bowl, combine shredded cabbage, mayonnaise, lime juice, and cumin to make the slaw, mixing well to coat evenly.
7. Warm corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
8. Flake the fried bass into large pieces and divide among tortillas, topping each with a generous amount of cabbage slaw.

Flaky, crispy bass paired with the tangy crunch of cabbage slaw makes these tacos a delightful meal. Serve them with extra lime wedges and a side of black beans for a complete feast.

Striped Bass en Papillote with Vegetables

Unlock the secrets to a perfectly steamed Striped Bass en Papillote with Vegetables, a dish that’s as nutritious as it is delicious. This method ensures your fish is moist and flavorful, with the vegetables cooked to perfection.

Ingredients

• 1 Striped Bass fillet (about 6 oz, skin-on for extra flavor)
• 1/2 cup julienned carrots (thinly sliced for even cooking)
• 1/2 cup sliced zucchini (about 1/4-inch thick)
• 1/4 cup thinly sliced red onion (adds a slight sweetness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp lemon zest (brightens the dish)
• 1 tbsp lemon juice (adjust to taste)
• Salt and pepper (to season)
• 1 sprig fresh thyme (or 1/4 tsp dried thyme)
• Parchment paper (enough to wrap the fish and vegetables)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Place the Striped Bass fillet in the center of a large piece of parchment paper, skin side down.
3. Season the fish with salt, pepper, lemon zest, and lemon juice, ensuring even coverage.
4. Arrange the julienned carrots, sliced zucchini, and red onion around the fish on the parchment paper.
5. Drizzle the olive oil over the fish and vegetables, then place the thyme sprig on top for aroma.
6. Fold the parchment paper over the fish and vegetables, crimping the edges tightly to create a sealed packet.
7. Bake in the preheated oven for 15-18 minutes, or until the fish flakes easily with a fork.
8. Carefully open the packet (watch for steam) and check that the vegetables are tender.
9. Serve immediately, directly from the parchment for a dramatic presentation, or plate the fish and vegetables separately.

Key to this dish’s appeal is the delicate texture of the bass, paired with the crisp-tender vegetables, all infused with the bright notes of lemon and thyme. For an extra touch, garnish with fresh herbs or a drizzle of high-quality olive oil before serving.

Crispy Skin Striped Bass with Soy Ginger Glaze

Starting with the basics, this Crispy Skin Striped Bass with Soy Ginger Glaze is a dish that marries simplicity with elegance, perfect for both weeknight dinners and special occasions. Let’s dive into the methodical process of creating this flavorful masterpiece.

Ingredients

• 1 lb striped bass fillets, skin-on (pat dry for crispier skin)
• 2 tbsp soy sauce (low sodium recommended for balance)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 tsp grated ginger (fresh is best for vibrant flavor)
• 1 tbsp vegetable oil (or any neutral oil with high smoke point)
• 1/4 tsp red pepper flakes (adjust to taste for heat)
• 1 tbsp water (to thin the glaze if needed)

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for finishing the fish.
2. In a small bowl, whisk together soy sauce, honey, grated ginger, and red pepper flakes to create the glaze. Set aside.
3. Heat vegetable oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the bass fillets skin-side down in the skillet. Press gently with a spatula for 30 seconds to prevent curling.
5. Cook undisturbed for 4 minutes, or until the skin is golden and crispy.
6. Flip the fillets carefully and cook for another 2 minutes on the flesh side.
7. Brush the soy ginger glaze evenly over the fillets, then transfer the skillet to the preheated oven.
8. Bake for 5 minutes, or until the fish flakes easily with a fork.
9. Remove from the oven and let rest for 2 minutes before serving.

Mastering this dish rewards you with a contrast of textures—crispy skin against tender, flaky fish—all enveloped in a glossy, sweet-salty glaze. Serve atop a bed of steamed jasmine rice or alongside roasted vegetables for a complete meal that’s as visually appealing as it is delicious.

Striped Bass Chowder with Corn and Potatoes

Creating a comforting bowl of chowder is simpler than you might think, especially when you start with fresh, flavorful ingredients. This recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 1 lb striped bass fillets, skin removed and cut into 1-inch pieces (keep chilled until ready to use)
• 2 cups fresh corn kernels (or frozen, thawed)
• 1 cup diced potatoes (Yukon Gold recommended for creaminess)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 4 cups fish or vegetable stock (homemade preferred for depth of flavor)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 2 tbsp butter (or any neutral oil)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• Salt and freshly ground black pepper (adjust to taste)

Instructions

1. In a large pot, melt the butter over medium heat until foamy.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and thyme, cooking for another minute until fragrant.
4. Pour in the stock and add the diced potatoes, bringing to a simmer. Cook until the potatoes are just tender, about 10 minutes.
5. Add the corn and heavy cream, simmering gently for 5 minutes to blend the flavors.
6. Gently fold in the striped bass pieces, cooking until the fish is opaque and flakes easily, about 4-5 minutes. Avoid stirring too vigorously to keep the fish intact.
7. Season with salt and pepper to taste, then remove from heat.

Zesty and hearty, this chowder boasts a creamy texture with chunks of tender fish and sweet corn. Serve it with crusty bread for dipping or a sprinkle of fresh herbs on top for an extra touch of flavor.

Striped Bass with Sautéed Spinach and Mushrooms

Kickstart your culinary journey with this elegant yet straightforward dish that combines the delicate flavors of striped bass with the earthy tones of sautéed spinach and mushrooms. Perfect for a weeknight dinner that feels gourmet.

Ingredients

• 2 striped bass fillets (about 6 oz each), skin on for crispiness
• 2 cups fresh spinach, tightly packed (baby spinach works best)
• 1 cup sliced mushrooms (cremini or button for mild flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp unsalted butter (for richness, optional)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 clove garlic, minced (add more for extra flavor)
• 1 tbsp lemon juice (freshly squeezed for brightness)

Instructions

1. Pat the striped bass fillets dry with paper towels to ensure a crispy skin. Season both sides with salt and pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Carefully place the fillets skin-side down. Cook for 4-5 minutes without moving to achieve a golden crust.
3. Flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork. Transfer to a plate and cover loosely with foil to keep warm.
4. In the same skillet, add the remaining 1 tbsp olive oil and butter. Sauté the mushrooms over medium heat until they start to brown, about 5 minutes.
5. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
6. Toss in the spinach and cook just until wilted, about 2 minutes. Drizzle with lemon juice and season with salt and pepper to taste.
7. Divide the sautéed spinach and mushrooms between two plates, topping each with a striped bass fillet. Serve immediately.

Presenting this dish, the crispy skin of the bass contrasts beautifully with the tender spinach and mushrooms, while the lemon juice adds a refreshing zing. For an extra touch of elegance, garnish with lemon wedges or a sprinkle of fresh herbs.

Striped Bass Pasta with Cherry Tomatoes and Basil

Ready to dive into a dish that’s as delightful to prepare as it is to eat? This striped bass pasta combines the freshness of cherry tomatoes and basil with the rich, flaky texture of striped bass, creating a meal that’s both light and satisfying.

Ingredients

• 8 oz striped bass fillet, skin removed (cut into 1-inch pieces for even cooking)
• 8 oz pasta (linguine or spaghetti works well)
• 1 cup cherry tomatoes, halved (for a burst of sweetness)
• 1/4 cup fresh basil leaves, torn (adds a fragrant touch)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (for depth of flavor)
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt (to season the pasta water and dish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
3. Add the cherry tomatoes to the skillet, cooking for 2-3 minutes until they begin to soften and release their juices.
4. Gently place the striped bass pieces into the skillet, seasoning lightly with salt. Cook for 3-4 minutes, turning once, until the fish is opaque and flakes easily with a fork.
5. Add the drained pasta to the skillet along with the reserved pasta water, tossing gently to combine. The starchy water will help create a light sauce that coats the pasta.
6. Remove from heat and stir in the torn basil leaves, allowing the residual heat to wilt them slightly.

Best enjoyed immediately, this dish offers a harmonious blend of textures—tender pasta, juicy tomatoes, and succulent fish. For an extra touch of elegance, serve with a sprinkle of freshly grated Parmesan cheese or a drizzle of high-quality olive oil.

Smoked Striped Bass Dip with Crackers

Here’s how to create a delightful Smoked Striped Bass Dip that pairs perfectly with crackers, ideal for your next gathering or a cozy night in.

Ingredients

• 1 cup smoked striped bass, flaked (ensure it’s skinless and boneless)
• 8 oz cream cheese, softened (for easier mixing)
• 1/4 cup sour cream (adds creaminess)
• 2 tbsp mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp Worcestershire sauce (adjust to taste)
• 1/2 tsp garlic powder (or minced fresh garlic for more punch)
• 1/4 tsp smoked paprika (adds a subtle smokiness)
• Salt and pepper to taste (start with 1/4 tsp each)
• Crackers for serving (choose your favorite variety)

Instructions

1. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer on low speed to blend until smooth, about 1 minute.
2. Add the lemon juice, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper to the bowl. Mix on low speed until all ingredients are well incorporated, about 30 seconds.
3. Gently fold in the flaked smoked striped bass with a spatula until evenly distributed throughout the mixture. Be careful not to overmix to keep some texture.
4. Transfer the dip to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld together.
5. Before serving, let the dip sit at room temperature for about 15 minutes to soften slightly for easier dipping.
6. Serve with your choice of crackers on the side. For an extra touch, garnish with a sprinkle of smoked paprika or fresh dill.

Kindly note, this dip boasts a creamy texture with a smoky, tangy flavor profile that’s irresistibly good. Try serving it in a hollowed-out bread bowl for a stunning presentation that’s sure to impress.

Striped Bass Curry with Coconut Milk

Mastering the art of cooking fish can seem daunting, but this Striped Bass Curry with Coconut Milk recipe breaks it down into simple, manageable steps. Let’s dive into creating a dish that’s as flavorful as it is comforting.

Ingredients

• 1 lb striped bass fillets, skin removed (cut into 2-inch pieces for even cooking)
• 1 tbsp coconut oil (or any neutral oil)
• 1 onion, finely chopped (yellow or white for sweetness)
• 2 garlic cloves, minced (fresh is best for vibrant flavor)
• 1 tbsp ginger, grated (peel first to avoid bitterness)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 1 tbsp curry powder (adjust to taste)
• 1/2 tsp turmeric (for color and earthiness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup water (for adjusting consistency)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add chopped onion, sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant, being careful not to let them brown.
4. Pour in coconut milk, stirring to combine with the onion mixture, then bring to a gentle simmer.
5. Add curry powder, turmeric, salt, and black pepper, mixing well to ensure spices are evenly distributed.
6. Gently place striped bass pieces into the skillet, ensuring they are submerged in the sauce. Cover and simmer for 10 minutes, or until fish is opaque and flakes easily with a fork.
7. If the curry is too thick, add water, 1/4 cup at a time, until desired consistency is reached.
8. Garnish with fresh cilantro before serving.

Just like that, you’ve created a creamy, aromatic curry with tender pieces of striped bass. Serve it over steamed jasmine rice or with warm naan bread to soak up every bit of the flavorful sauce.

Striped Bass Burgers with Spicy Mayo

For those looking to elevate their burger game, this recipe combines the delicate flavors of striped bass with a kick of spicy mayo, creating a seafood twist on a classic favorite.

Ingredients

• 1 lb striped bass fillets, skin removed (ensure they’re fresh for the best flavor)
• 1/2 cup mayonnaise (or any neutral oil-based spread)
• 1 tbsp sriracha sauce (adjust to taste for more or less heat)
• 1/4 cup breadcrumbs (helps bind the patties together)
• 1 egg, lightly beaten (acts as a binder)
• 2 tbsp olive oil (for frying, or any neutral oil)
• 4 burger buns, lightly toasted (for serving)
• Salt and pepper to taste (season the fish well)

Instructions

1. In a small bowl, mix mayonnaise and sriracha to create the spicy mayo. Set aside in the refrigerator to chill.
2. Chop the striped bass fillets into small pieces, then place in a food processor. Pulse until coarsely ground, being careful not to over-process.
3. Transfer the ground fish to a mixing bowl. Add breadcrumbs, beaten egg, salt, and pepper. Mix gently until just combined.
4. Divide the mixture into 4 equal portions. Shape each into a patty about 1/2 inch thick.
5. Heat olive oil in a large skillet over medium heat. Once hot, add the patties. Cook for 3-4 minutes per side, or until golden brown and cooked through.
6. Spread the spicy mayo on the bottom half of each toasted bun. Place a cooked patty on top, then cover with the other half of the bun.

These striped bass burgers offer a delightful contrast between the crispy exterior and tender, flaky interior. The spicy mayo adds a creamy heat that complements the mild fish perfectly. Try serving them with a side of sweet potato fries for a complete meal.

Striped Bass with Roasted Red Pepper Sauce

Understanding how to perfectly cook Striped Bass with Roasted Red Pepper Sauce can elevate your home cooking to restaurant quality. This guide will walk you through each step, ensuring a delicious result every time.

Ingredients

• 1.5 lbs Striped Bass fillets (skin-on for crispiness)
• 2 large red bell peppers (roasted and peeled)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup heavy cream (for richness)
• 2 cloves garlic (minced, adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp lemon juice (freshly squeezed for brightness)

Instructions

1. Preheat your oven to 400°F (200°C) to prepare for roasting the peppers.
2. Place the red bell peppers on a baking sheet and roast for 25 minutes, turning once, until skins are blistered and charred.
3. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
4. Peel the peppers, remove seeds, and blend with heavy cream, garlic, salt, and black pepper until smooth.
5. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Season the bass fillets with salt and pepper, then place skin-side down in the skillet. Cook for 4-5 minutes until skin is crispy.
7. Flip the fillets and cook for another 3-4 minutes, until the fish flakes easily with a fork.
8. Stir lemon juice into the red pepper sauce, then spoon over the cooked bass fillets to serve.

Here’s how this dish comes together: the crispy-skinned bass pairs beautifully with the creamy, slightly sweet red pepper sauce. For an extra touch, garnish with fresh herbs or a drizzle of olive oil before serving.

Striped Bass and Shrimp Kebabs

Striped bass and shrimp kebabs are a delightful way to bring the flavors of the sea to your grill. Starting with fresh ingredients and a simple marinade, these kebabs are perfect for a summer barbecue or a cozy indoor meal.

Ingredients

• 1 lb striped bass fillets, cut into 1-inch cubes (ensure they’re skinless for even cooking)
• 1 lb large shrimp, peeled and deveined (tail-on for presentation, if preferred)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed for the best flavor)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp smoked paprika (adds a nice depth of flavor)
• Salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes to prevent burning)

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, salt, and pepper to create the marinade.
2. Add the striped bass cubes and shrimp to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure a good sear without overcooking.
4. Thread the marinated fish and shrimp onto skewers, alternating between the two for a visually appealing presentation. Leave a small space between each piece to promote even cooking.
5. Place the kebabs on the preheated grill. Cook for about 3-4 minutes per side, or until the shrimp turn pink and opaque and the fish flakes easily with a fork. Avoid overcooking to keep the seafood tender.
6. Remove the kebabs from the grill and let them rest for a couple of minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful kebabs.

Fresh off the grill, these kebabs offer a juicy interior with a slightly charred exterior, bursting with the bright flavors of lemon and garlic. Serve them over a bed of quinoa or with a side of grilled vegetables for a complete meal that’s as nutritious as it is delicious.

Striped Bass with Lemon Caper Sauce

Here’s a simple yet elegant dish that brings the fresh flavors of the sea to your table, perfect for a weeknight dinner or a special occasion. Striped bass with lemon caper sauce is a delightful combination of tender fish and a bright, tangy sauce that’s sure to impress.

Ingredients

• 2 striped bass fillets (about 6 oz each), skin on
• 1/4 cup all-purpose flour (for dredging, ensures a crispy skin)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp unsalted butter
• 1/4 cup chicken stock (adds depth to the sauce)
• 2 tbsp capers, drained (rinsed if too salty)
• 1 lemon, juiced (about 2 tbsp, adjust to taste)
• 2 tbsp fresh parsley, chopped (for garnish, adds freshness)
• Salt and pepper (to season the fish)

Instructions

1. Pat the striped bass fillets dry with paper towels and season both sides with salt and pepper.
2. Dredge the fillets in flour, shaking off any excess to ensure a light coating.
3. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
4. Place the fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy and golden.
5. Carefully flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
6. Transfer the fillets to a warm plate. Tip: Keep the fish warm by covering loosely with foil.
7. In the same skillet, melt butter over medium heat. Add capers and sauté for 1 minute until fragrant.
8. Pour in chicken stock and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until slightly reduced.
9. Return the fillets to the skillet, spooning the sauce over them to warm through for about 1 minute.
10. Sprinkle with chopped parsley before serving. Tip: Serve immediately to enjoy the contrast of crispy skin and tender fish.

The crispy skin of the striped bass pairs beautifully with the vibrant lemon caper sauce, offering a perfect balance of textures and flavors. Try serving it over a bed of sautéed greens or alongside roasted potatoes for a complete meal.

Striped Bass Risotto with Asparagus

Every home cook deserves a dish that feels both luxurious and approachable, and this Striped Bass Risotto with Asparagus is just that. Let’s break it down into simple, manageable steps to ensure your risotto is creamy and your bass is perfectly flaky.

Ingredients

• 1 cup Arborio rice (or any short-grain rice)
• 4 cups chicken stock (keep warm on the stove)
• 1/2 cup dry white wine (optional, but adds depth)
• 1 lb striped bass fillets, skin on (pat dry for better searing)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter (divided)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• Salt and freshly ground black pepper (adjust to taste)
• 1 tbsp fresh lemon juice (brightens the dish)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Season the bass fillets with salt and pepper, then place them skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes. Remove from skillet and set aside.
2. In the same skillet, melt 1 tbsp butter over medium heat. Add the diced onion and a pinch of salt, sautéing until translucent, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant.
3. Add the Arborio rice to the skillet, stirring to coat the grains with the butter and onion mixture. Toast the rice for 2 minutes until slightly translucent around the edges.
4. Pour in the white wine, stirring constantly until fully absorbed. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
5. When the rice is al dente and the risotto is creamy, stir in the asparagus pieces during the last 5 minutes of cooking to retain some crunch.
6. Remove the skillet from heat. Stir in the remaining 2 tbsp butter, Parmesan cheese, and lemon juice. Season with salt and pepper to taste.
7. Serve the risotto topped with the striped bass fillets, garnished with chopped parsley and extra Parmesan cheese if desired.

Zesty and rich, this risotto pairs the creamy texture of perfectly cooked Arborio rice with the delicate, flaky striped bass. For an extra touch of elegance, serve with a drizzle of high-quality olive oil and a sprinkle of lemon zest.

Striped Bass with Honey Glazed Carrots

Kickstart your culinary journey with this delightful Striped Bass paired with Honey Glazed Carrots, a dish that balances the richness of the sea with the sweetness of the earth. Perfect for beginners, this recipe guides you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 lb Striped Bass fillets (skin-on for crispiness)
• 2 cups carrots, sliced into 1/4-inch rounds (uniform size for even cooking)
• 2 tbsp honey (local for best flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp butter (unsalted, to control saltiness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp lemon juice (freshly squeezed for brightness)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the carrots.
2. In a medium bowl, toss the carrot rounds with honey, olive oil, salt, and pepper until evenly coated. Tip: Use your hands for an even coat.
3. Spread the carrots in a single layer on a baking sheet. Roast for 20 minutes, stirring halfway, until tender and glazed. Tip: Don’t overcrowd the pan to ensure caramelization.
4. While the carrots roast, pat the bass fillets dry with paper towels. Season both sides with salt and pepper. Tip: Dry skin ensures crispiness.
5. Heat butter in a large skillet over medium-high heat. Once melted and bubbling, add the bass fillets skin-side down. Cook for 4 minutes without moving to crisp the skin.
6. Flip the fillets and cook for another 3 minutes, or until the fish flakes easily with a fork. Drizzle with lemon juice in the last minute of cooking.
7. Serve the bass atop the honey glazed carrots. Drizzle any remaining pan juices over the fish for added flavor.

Delight in the contrast of the crispy-skinned bass against the sweet, tender carrots, a harmony of textures and flavors. For an extra touch, garnish with fresh dill or a sprinkle of lemon zest to elevate the dish visually and taste-wise.

Conclusion

Great choices await in our roundup of 18 Delicious Striped Bass Recipes for Every Occasion! Whether you’re planning a cozy dinner or a festive gathering, there’s something here to delight every palate. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos