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Entree, Striped Bass
Broiled Striped Bass Servings: 4
Estimated cooking time: 20 minutes Posted By: Botumfedur

I figured I'd throw this in. It is for anyone who ever thought that BIG striped bass don't taste as good as the small ones. This recipe, was refined the way it is because I served it up from a couple of big striped bass me and some of the guys from work caught the night before, and prepared for the maintenance crew Christmas Party at work. I prepared it and served it up, left for an hour, and every piece of it was gone, from two 16 pound bass, when I returned. I asked what happened, and the stock room guy said "that stuff went over BIG". Some of them simply did not believe me when I told them what it was.

I use the same technique and ingredients for almost all fish fillets, and steaks, especially blackfish and spanish mackeral.

Broiled Striped Bass


-------------COPY & PASTE TO NOTEPAD & PRINT--------------

1 striped bass fillet, from a 15+ pound fish
butter or margarine
soy sauce
thin lemon slices
finely chopped garlic
seasoned pepper
bread crumbs

---------------TO MAKE YOUR INGREDIENT LIST----------------

Cut the fillet crosswise to obtain 1 1/2" wide slices, and place in a medium sized metal broiling pan. The last 6" of tail may be left whole. Keep at least 1/4 inch between pieces. Brush soy sauce on them, and a small dab of butter on each piece.

Broil on high flame, about 8 inches from source, for 8 minutes.

Remove the pan, and sprinkle the fish with seasoned pepper. cover each piece with some chopped garlic, a couple of pinches of bread crumbs, and another dab of butter or margarine. Lay 1 or 2 very thin lemon slices on each piece.

Return fish to broiler, and cook until fish is done, about 10 or so minutes depending on thickness - preferably bubbling, and lemon slices beginning to blacken.

This Recipe was posted on: Mar 08, 2003
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