Striped Bass with Lemon Olive Sauce

My wonderful friend Chelsea had me over for dinner on Wednesday. I supplied the bass and she whipped up this tasty recipe. The firm, steaky bass holds up perfectly to the briny and citrusy sauce. So good! Thanks, Chels! (She served it with cabbage slaw and sweet potato latkes which I forgot to snap.)

Serves 4

Ingredients:

4 striped bass filets (or any firm white fish)

Olive oil 

2 lemons, peeled and thinly sliced, segments halved

Juice of 2 lemons

2 tbsp fresh oregano

2 tbsp capers

3/4 cup pitted kalamata olives, roughly chopped

Grilled Dill-Marinated Bass

Searching my brain for another bass week recipe, I was trolling through the grocery store while they were unloading dill. It smelled so fresh and nice that I plucked some up, along with shallots, lemon, olive oil, and parsley. I marinated the fish in a mix of the herbs, shallot, olive oil, and lemon zest with plenty of salt and grilled it over charcoal. It was fresh and tasty and the charcoal grill gave it a great crust. We had it with grilled asparagus.

Ingredients:
a handful of fresh dill, chopped
a small handful of fresh parsley, chopped
1 small shallot, diced
2 tbsp olive oil
1 tbsp kosher salt
zest of 1/2 a lemon
1 large filet of striped bass

Jerk Striped Bass with Spicy Pineapple Salsa

Yum! We had this on Sunday night and I will definitely be making it again soon. It's a great, spicy, and bright dish. 

Ingredients:

1 large striped bass filet (enough for two)

1.5 tbsp jerk paste

Olive oil 

Salt 

1.5 cups diced pineapple

1/2 a very spicy cherry bomb pepper (or jalapeño to taste)

Juice of 1/2 a lime

1/2 red onion, finely diced

Bass Week 2014

We went fishing in Montauk again last weekend and once again caught SO many striped bass. Get ready for another week of bass recipes - starting with ceviche. 

Striped Bass Ceviche

Another bass recipe! Ceviche. I love making ceviche, and this one is very easy. It's perfect with super fresh fish (other thick, white fish will work well too, like mahi mahi). 

Ingredients:

1 1/2" thick striped bass fillet, diced

Striped Bass en Papillote

For my first bass recipe, I made Striped Bass en Papillote with Brown Rice. It's pretty simple, and the provencal/Mediterranean-style sauce is sweet from the tomatoes and briny from the capers. It's also great for not making a mess because the fish is cooked in tin foil which you can just throw it out.

Serves 2

Ingredients:

2 1-inch pieces of striped bass filet

1 medium sized ripe tomato, or a handful of grape tomatoes, diced

2 cloves garlic, minced

1 tsp drained capers

4 sprigs thyme

4 slices lemon (I used lime because I didn't have lemons, but I think lemon would work better)

salt and pepper

Brown rice cooked according to the directions (I used a Lundberg brown rice mix - it adds great nutty flavor and texture)

Directions:

Preheat oven to 400. Pat the fillets dry and season with salt. Line a baking sheet with tin foil and drizzle a bit of olive oil on it, then place the fish on top of the oil. Slide the lemon slices under the fish and top each with two sprigs of thyme.

Bass Week 2013

This week on the blog is going to be Bass Week. On Sunday I went fishing for striped bass in Montauk with some friends. It was so much fun! We chartered a fishing boat and pushed off at 5:30am. 

It was an early start for sure, but worth it. We caught the most fish right before/at sunrise. Maria caught this huge 35 lb striper.

I was catching bluefish for a while but finally reeled in two stripers.