Striper Recipes...Wayne's Striper Guide Service...
Striper Recipes
Proper fish preparation goes a long way in improving any recipe and fresh striper aways seems to taste the best.
I keep fresh fish well iced down and always try to eat the fish within 48 hours of when they were caught.
Removing the red meat will eliminate the strong "fishy taste" and I always remove it from the fillets prior to freezing.
Speaking of freezing, these vacumn seal bags sure save a lot of freezer space and increase the time the fish can be frozen and still retain good flavor.
MY method of "red meating" the striper fillets is demonstrated in the photos
RECIPE INDEX
1. Mexican Fish Soup
2 pounds fillets cut in chunks
2 onions - I chopped and I quartered
1 medium bell pepper chopped
6 cloves garlic minced
2 Serrano or Jalapeno peppers chopped
(Vary quantity depending on taste)
1 stick butter
1 can Ro-Tel tomatoes
(or regular canned tomatoes can be substituted)
I quart chicken broth
2 cups water
1/2 teaspoon ground cumin
2 tablespoon fresh chopped cilantro
2 limes Juice only
1/2 head cabbage quartered
4 carrots thickly sliced
3 potatoes quartered
4 stalks celery sliced thick
salt and pepper to taste
Melt butter in large pot on medium heat, add onion, garlic, bell pepper, and serrano pepper and sauté until tender. Add Ro-Tel tomatoes and simmer on low heat 5 minutes. Add water, chicken broth, cumin, lime. Bring to slow rolling boil. Add potatoes, carrots, cabbage, and celery. Cook until almost tender (20 - 25 minutes). Add fish chunks and cook 5 minutes. Remove from heat. Salt and pepper to taste. Add cilantro and serve. This soup is delicious fresh, but tastes fishy after the first day. So, have some friends over to share it with. Recipe from Donna's Skillet, A collection of Fish and Seafood Recipes, by Donna Cunningham.
2.Broccoli and Fish Bundles in a Wok
4 fish fillets
1 10-ounce package frozen broccoli spears
2 small carrots, quartered lengthwise
I Tablespoon butter
1/2 teaspoon dried dillweed
1/4 teaspoon salt
2 lemon slices, halved
1/4 cup whipping cream
1/4 cup mayonnaise
In saucepan, cook carrots and broccoli in a small amount of water about 5 minutes or until crisp tender. Drain. Dot fish fillets with butter, sprinkle with salt and dillweed. Place broccoli and carrots across fish fillets, roll fish around vegetables and fasten with tooth-
picks. Put boiling water into wok 1/2 inch below the steamer rack. Arrange fillets on rack with a lemon slice on top. Cover and steam 12 to 15 minutes or until fish flakes easily when tested with a fork. To make sauce, whip cream until soft peaks form, fold in mayonnaise.
Serve with fish.
3. Hot Seafood Dip
1 stick butter
8 ounces cream cheese
8 ounces crab meat or cooked flaked fish
Louisiana Hot Sauce or Tabasco, optional
Melt butter slowly, adding cream cheese and stirring until melted. Add seafood. Add hot sauce if desired, and can be thinned with milk if needed. Serve warm with bread cubes.
Above recipes are from Donna's Skillet - A collection of
Fish and Seafood recipes by Donna Cunningham
4. Lighthouse Fish Roll-Ups
2 lbs. thin striper fillets
1/2 lb. crabmeat
1/2 cup dry bread crumbs (Progresso)
1/2 stick butter
Salt, for sprinkling
Lemon pepper & paprika for sprinkling
I pkg. Knorr Newburg Sauce Mix
Wash and dry fish thoroughly. In small bowl, mix crabmeat, bread crumbs, and 1/2 cup Newburg Sauce. Divide stuffing among fillets by placing lengthwise along each fillet. Roll up finely and place, cut side down, on foil-lined baking pan. Sprinkle fish rolls with
salt, lemon pepper and paprika. Put butter over top of each roll-up. Bake at 350' until fish flakes easily when tested with a fork, about 20 to 30 min. Heat remaining Newburg Sauce and serve over roll-Ups.
Makes 6 servings.
ENJOY!!!
Connie Cure
Grand Prairie, Texas
5. Guide's Choice Smoked Striper
NOTE: Use covered plastic or porcelain containers only.
The following recipe will yield approximately 2 gallons of brine mixture, which is just the right amount for your home smoker. Most smokers will hold approximately 25 to 30 pieces of fish filets. When dressing your fish, package
accordingly.
DRY INGREDIENTS
2 lbs. Table Salt
I lb. Dark brown sugar
1/4 Cup Ground black pepper
1/4 tsp. Tarragon 5 Whole bay leaves, crumbled
Mix the dry ingredients thoroughly and store in an airtight plastic container.
WET INGREDIENTS
I Yellow onion, loosely chopped
I Lime, peeled and cut into small pieces
2 cups GOOD white dinner wine (dry)
Use a 3 gallon covered plastic container to mix your brine.
I use a "Sterilized" 3 gallon plastic storage bin. (Wal-Mart).
Pour 1 1/2 gallons tap water in storage bin.
Add 1 1/2 cups dry mixture (I cup to I gallon ratio)
Add I yellow onion, loosely chopped
Add I lime, peeled and cut up
Add 2 cups white wine
Mix thoroughly.
Place 25 to 30 filet pieces in brine and let sit covered at room temperature for 8 hours. Spray smoker racks with Pam or other non-stick spray. Remove filets from brine, rinse, and place on smoker racks. Let them sit and air dry for about 30 minutes. A clear glaze should form on the filets. The glaze is called the "pellicle." The pellicle should be visible on the filets before smoking. Smoke filets in a steam/smoker for 1 1/2 to 3 hours, or until the fish flakes. Wrap filets in Saran Wrap as soon as they come out of the smoker.
6. Buchanan Striper Casserole
6 striper fillets
4 hard cooked eggs, chopped
2 tablespoons chopped parsley
3 tablespoons mayonnaise
2 teaspoons Dijon type mustard
2 cups broccoli steamed for 5 minutes and chopped
2 cups cooked long grain rice
I cup light cream
1/2 cup chicken stock
1/4 cup dry sherry
dash red pepper
Mix eggs, parsley, mayonnaise, and mustard. Spread on fillets. Place fillets in buttered casserole dish. Combine broccoli and rice and spoon combination around fish fillets. Mix cream, stock , sherry, and red pepper and pour over fish. Cover and bake in preheated oven 25 to 03 minutes (350 degrees). Serve when fish flakes with fork.
From Donna's Skillet Cookbook by Donna Cunningham
7. Striper Lungi
Select one to two striper filets per person, remove all red meat, wash 4 to 6 times in cold water, place filets on paper towels and pat both sides dry with paper towels.
Mix the following:
1 clove chopped garlic
1/2 stick melted butter
Mix
1/2 tsp lemon pepper
1 tsp salt
1 small lemon, thinly sliced
Sprinkle lemon pepper and salt mixture over both sides of the fish filets, place filets in a glass baking dish, pour the garlic butter mixture over the filets place the thin lemon slices on top. Place in the broiler, broil until the fish flakes when toched with aq fork.
Suzanne Cody, Richardson Texas
8. Striped Bass Escabeche with Bell Peppersmand Green Beans
For marinade
1/2 cup dry white wine
1/4 cup white-wine vinegar 1/4 cup Sherry vinegar*
1/4 cup fresh orange juice
2 tablespoons firmly packed brown sugar
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon pickling spices
1 teaspoon salt
1/2 teaspoon dried hot red pepper flakes
1/2 cup drained brine-cured green olives such as picholines, pitted and halved
3 small red bell peppers, cut into very thin rings
3 small yellow bell peppers, cut into very thin rings
1 red onion, cut into very thin rings
6 striped bass fillets with skin (about 21/4 pounds total), halved lengthwise
1/3 cup all-purpose flour
4 tablespoons olive oil
3/4 pound green beans, trimmed
Make marinade In a bowl combine marinade ingredients, stirring until brown sugar is dissolved.
To marinade add olives, bell peppers, and onion. Season fish with salt and pepper and in a bowl toss with flour to coat, shaking off excess. Line a shallow baking pan with paper towels.
In a large heavy skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking and sauté fish, 6 pieces at a time, turning once and adding remaining tablespoon oil to skillet as necessary, until golden on both sides and just cooked through, about 6 minutes.
Transfer fish as sautéed to paper-towel-lined pan to drain.
Transfer fish to a 13- by 9-inch shallow baking dish and pour marinade mixture over fish, spreading vegetables in one layer. Marinate fish, covered and chilled, at least 1 day and up to 3.
In a large saucepan of boiling salted water cook beans 3 minutes, or until crisp-tender, and drain in a colander. Refresh beans under cold water and drain. Beans may be cooked 2 days ahead and chilled in a sealable plastic bag.
Remove fish from marinade mixture and add beans to dish, tossing to coat. Transfer mixture to a large deep platter and arrange fish on top.
Serves 6.
Gourmet August 1996
9.Aromatic Striped Bass Alla Yulia
1 1/2 lb whole Striped Bass, cleaned
1/2 leek, cut in long strips
1/2 cup sliced anise bulb
2 carrots, sliced
4 white potatoes, cut in 3/4 inch pieces
2 large shitake mushrooms (plus their soaking water if dried)
a few sprigs of parsley
1/2 cup white wine
2 tablespoons mirin (Japanese)
1 tablespoon soy sauce
1/4 teaspoon roasted sesame oil
1/3 cup water
salt
Soak a clay pot in water for 15 minutes
Rub the fish with salt, and lay some of the leek strips inside it,
as well as a few sprigs of parsley
Put the carrots on the botom of the clay pot, then the fish,
surrounded by the anise, leeks, and mushrooms, and put the
potatoes on top.
Mix together the white wine, mirin, soy sauce, sesame oil & water,
and pour over the potatoes.
Cover the clay pot, and place it in a cold oven.
Bake at 450 degrees. After 30 minutes, check if the fish is ready.
10. Pan-fried Striped Bass Fillet with Braised Fennel, Crispy Sweet Potatoes and Lemon Sorrel Sauce
For the fish stock:
the head and bones from a 2 1/2 pound striped bass
2 quarts of water
1 cup dry white wine
the juice of one fresh lemon (about 1/4 cup)
Make the fish stock: To a soup pot add the water, the fish head and bones and the wine. Bring to a boil over high heat. Reduce heat and simmer for 1 hour. Strain the stock into another pot. Add the lemon juice and boil until the stock is reduce to 1/4 cup.
For the braised fennel:
1/4 cup olive oil
1 head of garlic cloves (about 1/4 cup), peeled
1 small onion, julienne sliced (about 1/4 cup)
1 large head of fennel, Sliced julienne (about 2 cups)
1/4 cup water
Make the braised fennel: In a large saute pan, heat olive oil over medium heat. Add the onions and garlic and saute for 2 minutes. Add the fennel and saute over low heat until the vegetables begin to sweat. Add the water, lower heat, cover and cook for 30 minutes.
For the dry roasted, sweet potatoes:
1 large sweet potato, peeled and finely shredded
Make the potatoes: Lightly salt the potatoes and spread them in a thin layer on a cookie sheet. Put into a preheated oven at 250 F for 30 minutes until they are crispy, but not dark brown.
For the fish:
1 striped sea bass, fillet with skin left on (about 2 1/2 lbs.)
flour to lightly coat
1/4 cup olive oil
1 tablespoon chopped, fresh sorrel
1 tablespoon butter
Make the fish: Lightly flour the fillets. In a large skillet, heat the oil and saute the fillets, skin side first, for 3 minutes per side. Remove the fish to a warm platter. Pour off excess oil and add the reduced fish stock and the sorrel. Cook for 1 minute with stirring. Stir in the butter.
To serve: Pour sauce evenly on two heated plates. Divide the braised fennel evenly in the center of both plates. Place the fish, skin side up, over the fennel and garnish with sweet potatoes.
Serves 2
Panico's
103 Church Street
New Brunswick, NJ
(908)-545-6100
11. Baked Striper with
Spiced Shrimp Stuffing
The two most important things to know about preparing striped bass is to first remove the red meat that runs down the length of the filet on the skin side along the lateral line, and second to remove any of the fatty, grisly stuff around the abdominal cavity (belly) of the filet. The red meat can be easily scraped away with a butter knife or fingernail. The fatty junk can be trimmed off with a knife. This will prevent an overpowering fishy taste on an otherwise excellent tasting fish.
What You'll Need
This recipe is for one, 2 pound striper filet, feeding about four people. Catch a bigger one, do the math!
The Shrimp Stuffing
Where there are teaspoon measurements, the term of a dash or a pinch is commonly used. I've given an understandable measurement, but again it is all interpretive.
1/2 pound shrimp, peeled, deveined and rinsed
1 tablespoon margarine
1/4 teaspoon cayenne
1/4 teaspoon thyme
1/8 teaspoon oregano
1/2 tablespoon Worcestershire sauce
1/2 tablespoon brown spicy mustard
1/4 cup finely chopped celery
1/4 cup shredded carrot
1/4 cup finely chopped onion, vidalia preferred
1 tablespoon grated lemon peel
2 to 3 cups soft bread crumbs
Drink 3/4 of a can of beer (the best part of this recipe). Leave the rest to warm up to room temperature. Choose a good brand, shrimp don't like discount beer. You got to worry about the cook what talks with shrimp and gets answers back!
How To Work It
After the can of beer is warm, and you have all of your ingredients ready, take a cast iron skillet and heat it to a medium-high temperature.
Grind and mix the cayenne, thyme, oregano, and red pepper.
Melt margarine, add the spice mix, Worcestershire sauce and mustard. When this bubbles up add the shrimp.
Stir and shake pan while shrimp cook until opaque and curled. Chop up the shrimp into bite size pieces.
Add beer, celery, carrot, onion, lemon peel and cook another 3 minutes. Mix in the bread crumbs until desired consistency is achieved. It depends on your own desires, some like it very moist, some like it drier.
Continue to heat on a low heat until fish is ready to be put in the oven.
The Ingredients for the Fish
2 pound striped bass filet
1/4 teaspoon onion powder
1/4 teaspoon nutmeg
1/4 teaspoon thyme
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1/2 teaspoon parsley
1/2 tablespoon chili powder
1 tablespoon margarine
Fixin' de fish
Heat oven to 425 degrees.
Combine all the spices in a bowl and grind 'em up real good.
In a baking pan that has been either greased lightly with margarine, or sprayed with no-stick cooking spray, pile the stuffing in the center and wrap the filet around the stuffing best you can. Take a couple of toothpicks to hold it in place.
Spread margarine on fish and sprinkle fish liberally with the spices to taste.
Place in oven for about 30 minutes, or until the fish flakes easily with a fork.
Now there's a down home Cajun recipe guaranteed to steam your eyeglasses!
Enjoy, and good fishing!
12. Plain Old Fried Striper Fillets
Preparation of Fillets:
Remove all the red meat.
Cut into chunks and soak in a solution of cold water.
The reciepe for a quart of the solution is:
1 cup of white vinegar
Supersaturate the solution with salt
Soak for at least 1 hour.
Rinse and drain.
Dip fish in an eggwash and roll in mixture of:
1 cup of flour
1 cup of cornmeal
salt and pepper to taste
Fry in hot oil until golden brown.
13. Plain Old Fried Striper Fillets Number 2
This is my favorite deep fried method. It's also quick & simple.
Preparation of Fillets:
Remove all the red meat.
Cut into 2" chunks and soak the striper in cheap beer overnight.This seems to keep the cooked fish extra moist
Fill a 1 quart container with the following dry ingrediants:
1 cup of Louisiana Fish Fry
1 cup of cornmeal
salt and pepper to taste
Fry in hot oil until golden brown.
I store any leftover dry ingrediants, still in the sealed mixing container, in the freezer until I decide to fry up another batch.
14. Boiled Striped Bass
1 ea Striper, six-pound
1/2 c Shallots, chopped
1/2 c Mushrooms, chopped
1 ea Lemon
1 c Tomatoes, chopped, peeled
1 t Chives, chopped
1 T Butter
2 c Wine, dry white
2 ea Egg yolks
1 c Cream sauce
Fillet and skin the bass.
Cook it in wine in a hot oven in the juice of a lemon and the Tbsp of butter for 15 minutes.
Remove the fillets; reduce the cooking liquid by boiling, then add the chopped tomatoes and cook the works until done.
Finally, add 1 C cream sauce, choppedparsley, chopped chives, and the yolks of two eggs.
Cook, stirring until thick and creamy.
Pour over the bass fillets and serve.
15. Cheesy Striper Fillets
2 lb's striper fillets, bloodline removed
1/2 cup parmesan cheese
1/2 cup yellow cornmeal
1/2 tsp pepper
1 tsp paprika
1 tsp salt
2 tsp onion powder
1 tsp garlic powder
3 tbsp butter, melted
*Mix the cheese, cornmeal, pepper, paprika, salt, onion powder and garlic powder together in a bowl with a lid.
*Pour the melted butter into a baking dish. Spread evenly.
*Place the fillets in the cornmeal mixture a few at a time and shake to coat.
*Place the fillets in the baking dish, turning to coat with butter.
*Sprinkle some of the remaining cornmeal mix on the top of each fillet.
*Bake at 400 degrees for 10 - 15 minutes until golden brown or the fish flakes easily with a fork.
*Serve and Enjoy!
Like to share your favorite Striper recipe here,
E-mail them to me at
recipes@guidinglaketexoma.com
