Striped bass is a staple in our house. Baking this white flakey fish with bread crumbs, butter and lemon juice is great, but that simple method gets boring pretty fast.
This summer I experimented with different spices and marinades to help keep things new and interesting.
Please continue reading below for some delicious inspiration, and two simple ways you can prepare striped bass.
Grilled Striped Bass
If you like spice, try sprinkling some cajun seasoning on both sides. We love the Tony Chachere's Original Creole brand pictured below:
You'll still get the flavors of the fish, but with a little kick!
When you're grilling the fish, we like to place a piece on nonstick tin foil between the grates and the fish - that way when you go to flip it and then serve it, the fish will stay in one piece easier.
Finish off with a drizzle of lemon juice, serve with a caprese salad and some rice pilaf and bam - you've just made yourself a healthy, delicious fish dinner!
Striped Bass Cioppino
This is one of my all time favorites!
It's a classic fish stew which can contain clams, shrimp, mussels, lobster, or anything else you might want to add. A rich tomato and seafood stock based broth is exceptional when paired with crusty bread for dipping.
Pictured above clockwise from top left: crushed tomatoes, a good tomato paste, bay leaves, oregano, fresh flat leaf parsley, sauvignon blanc, clam juice. These ingredients plus some onions, garlic and fennel are all you need to make a delicious broth for your striped bass.
I like to add crushed red pepper for spiciness, but if you're not into that then have no worries! It will still taste delicious without the spicy red pepper.
The best part is that even though it's a "stew", it only takes about 30 minutes to put together, which is perfect for busy weeknights.
This cioppino is also a great option for the winter, because it works very well with frozen striped bass and other frozen fish. Feel free to add whatever else you like to this as well - clams, mussels, scallops, etc, even chorizo or linguica.
Striped Bass Cioppino
- 6 garlic cloves, chopped
- extra-virgin olive oil – enough to coat the bottom of the pan
- 1 large yellow onion, finely chopped
- 1 head fennel, green top removed and then white part chopped
- 1/2 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 cup dry white wine
- 1 15-ounce can crushed tomatoes
- 2 bay leaves
- 1 8-ounce bottle clam juice
- 1 1/2 cups seafood stock
- 3 tablespoons chopped flat-leaf parsley
- 1 baguette, sliced
- 2 lbs striped bass filets
In a large stockpot, heat the olive oil over medium heat, then add the onion, fennel and garlic. Cook stirring occasionally for about 5 minutes over medium heat, then add about 1 tsp salt and pepper, and 1 TBS red pepper flakes (optional).
Stir in tomato paste and oregano, then add the white wine. Raise the heat to medium-high, and cook for 5-7 minutes, or until cooking liquid is reduced by half.
Add tomatoes, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, then place the fish filets on top (do not mix the fillets into the soup), then cover to simmer for 10 – 20 minutes, allowing the fish to cook in the broth.
Gently break apart fish into smaller pieces and remove the bay leaves, then ladle the fish into a bowl, pouring the broth over the fish, then top with parsley.
Serve immediately with bread for dipping.
I hope you enjoy these recipes, and please let me know what you think in the comments below!
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