Perfect for seafood enthusiasts looking to spice up their dinner rotation, striped bass offers incredible versatility in the kitchen. Whether you’re craving quick weeknight meals, elegant dinner party dishes, or comforting baked creations, this flaky white fish adapts beautifully to countless preparations. Get ready to discover 18 mouthwatering recipes that will make striped bass your new go-to seafood favorite—let’s dive into these delicious options!
Grilled Striped Bass with Lemon Herb Butter
Tackling grilled fish might seem intimidating, but this striped bass recipe breaks it down into simple, foolproof steps that guarantee perfect results every time. The lemon herb butter creates a bright, flavorful sauce that complements the fish’s natural sweetness without overpowering it.
Ingredients
– 2 striped bass fillets (6-8 oz each, skin-on for crispy texture)
– 3 tbsp unsalted butter (I always use European-style for richer flavor)
– 1 lemon (freshly squeezed juice makes all the difference)
– 2 tbsp extra virgin olive oil (my go-to for high-heat cooking)
– 2 garlic cloves (minced fine so they distribute evenly)
– 1 tbsp fresh parsley (chopped right before using for maximum freshness)
– 1 tsp fresh thyme leaves (rubbed between fingers to release oils)
– ½ tsp kosher salt (I prefer the larger crystals for better control)
– ¼ tsp black pepper (freshly ground always)
Instructions
1. Pat the striped bass fillets completely dry with paper towels on both sides.
2. Season both sides of the fillets evenly with kosher salt and black pepper.
3. Preheat your grill to medium-high heat, approximately 400°F.
4. Combine softened butter, lemon juice, minced garlic, parsley, and thyme in a small bowl.
5. Brush both sides of the seasoned fillets lightly with olive oil.
6. Place the fillets skin-side down on the preheated grill.
7. Grill for 4-5 minutes without moving to develop grill marks.
8. Carefully flip the fillets using a thin spatula.
9. Grill for another 3-4 minutes until the internal temperature reaches 145°F.
10. Remove the fillets from the grill and let rest for 2 minutes.
11. Top each fillet with a generous spoonful of the lemon herb butter mixture.
Resting allows the juices to redistribute throughout the fish, creating incredibly moist flakes that separate cleanly. The herb butter melts into a bright, garlicky sauce that pools around the crispy-skinned fillets—serve it over a bed of quinoa to soak up every last drop of that delicious butter.
Pan-Seared Striped Bass with Garlic White Wine Sauce
Diving into pan-seared striped bass feels like unlocking a restaurant-quality meal right at home—it’s surprisingly simple, yet the garlic white wine sauce elevates it to something special. Let’s walk through each step together, so you can confidently create this elegant dish with a foolproof, methodical approach.
Ingredients
– 2 striped bass fillets (about 6 oz each), skin-on for crispiness—I always pat them dry with paper towels to prevent splattering.
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes that complement the sauce.
– 3 cloves garlic, minced finely for even distribution in the sauce.
– 1/2 cup dry white wine, like Sauvignon Blanc, which I prefer for its bright acidity.
– 1/4 cup heavy cream, adding a luxurious richness to balance the wine.
– 1 tbsp unsalted butter, chilled to help thicken the sauce quickly at the end.
– 1/4 tsp salt and 1/8 tsp black pepper, for seasoning the fish just before cooking.
Instructions
1. Pat the striped bass fillets dry with paper towels and season both sides evenly with salt and black pepper.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the fillets skin-side down in the skillet and press gently with a spatula for 10 seconds to ensure even contact.
4. Cook the fillets for 4–5 minutes without moving them until the skin is golden and crisp.
5. Flip the fillets carefully and cook for another 2–3 minutes until the flesh is opaque and flakes easily with a fork.
6. Transfer the fillets to a plate and tent with foil to keep warm.
7. Reduce the skillet heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant but not browned.
8. Pour in the dry white wine, scraping up any browned bits from the skillet bottom with a wooden spoon.
9. Simmer the wine for 2–3 minutes until reduced by half, stirring occasionally.
10. Stir in the heavy cream and bring the mixture to a gentle simmer for 1 minute.
11. Remove the skillet from heat and whisk in the unsalted butter until the sauce is smooth and slightly thickened.
12. Spoon the garlic white wine sauce over the plated bass fillets. Zesty and creamy, this sauce clings to the flaky bass, making each bite a harmony of tangy wine and rich garlic. Serve it alongside roasted asparagus or a simple arugula salad to let the delicate fish shine.
Striped Bass Ceviche with Mango and Avocado
Getting fresh striped bass ready for ceviche is easier than you might think, and this tropical version with mango and avocado makes for a stunning appetizer that’s perfect for warm days. I’ll walk you through each simple step to ensure your fish is perfectly “cooked” in the citrus juices while keeping all the bright, fresh flavors intact. Follow along carefully, and you’ll have a restaurant-worthy dish in no time.
Ingredients
- 1 lb fresh striped bass fillets, skin removed – I always ask my fishmonger for sushi-grade since we’re eating it raw
- ¾ cup freshly squeezed lime juice – about 6–8 limes, and I find rolling them on the counter first makes juicing easier
- ½ cup diced red onion – soaking it in ice water for 10 minutes first tames the sharpness, which I prefer
- 1 ripe mango, peeled and diced into ½-inch cubes – choose one that gives slightly when pressed
- 1 large avocado, diced – I add this right before serving to keep it from turning mushy
- ¼ cup chopped fresh cilantro – stems and all for extra flavor
- 1 jalapeño, seeds removed and finely minced – adjust to your heat tolerance, but I always wear gloves when handling
- 1 tsp fine sea salt – I avoid coarse salt here since it won’t dissolve as well in the marinade
Instructions
- Place the striped bass fillets on a clean cutting board and pat them completely dry with paper towels.
- Cut the fish into ½-inch cubes using a sharp knife, wiping the blade between cuts for neat pieces.
- Transfer the fish cubes to a non-reactive glass or ceramic bowl.
- Pour the freshly squeezed lime juice over the fish, making sure all pieces are fully submerged.
- Cover the bowl tightly with plastic wrap and refrigerate for exactly 20 minutes – the fish will turn opaque when ready.
- While the fish marinates, dice the red onion and soak it in a bowl of ice water for 10 minutes to reduce bitterness.
- Drain the onion thoroughly and add it to the marinated fish along with the diced mango, minced jalapeño, and chopped cilantro.
- Sprinkle the fine sea salt over the mixture and gently stir to combine all ingredients.
- Dice the avocado and fold it gently into the ceviche to avoid breaking it up.
- Serve immediately in chilled bowls or glasses to keep everything crisp and cool.
Mixing the creamy avocado with the firm mango and tender fish creates a wonderful contrast in every bite. The lime marinade brightens the dish without overpowering the delicate striped bass, while the jalapeño adds just a hint of warmth. For a fun presentation, try serving it in hollowed-out lime halves or with crispy plantain chips on the side for scooping.
Baked Striped Bass with Tomatoes and Olives
When you’re looking for a restaurant-quality seafood dish that’s surprisingly simple to prepare at home, this baked striped bass delivers impressive results with minimal fuss. We’ll walk through each step together, building layers of flavor that transform fresh ingredients into a complete meal.
Ingredients
– 1.5 lbs striped bass fillets (I prefer skin-on for extra crispiness)
– 2 cups cherry tomatoes (the sweet ones work beautifully here)
– 1/2 cup Kalamata olives (pitted, because nobody wants surprise pits)
– 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 2 cloves garlic (freshly minced makes all the difference)
– 1 lemon (room temperature for easier juicing)
– 1 tsp dried oregano (rubbed between your palms to wake up the oils)
– 1/4 tsp red pepper flakes (adjust based on your heat preference)
– Salt (I use kosher for better control)
Instructions
1. Preheat your oven to 400°F and position the rack in the center.
2. Pat the striped bass fillets completely dry with paper towels—this ensures crispy skin.
3. In a large bowl, combine cherry tomatoes, Kalamata olives, and minced garlic.
4. Drizzle 2 tablespoons of olive oil over the tomato mixture and toss to coat evenly.
5. Arrange the tomato-olive mixture in a single layer in a 9×13 inch baking dish.
6. Season both sides of the bass fillets generously with salt, dried oregano, and red pepper flakes.
7. Place the seasoned fillets skin-side up on top of the tomato mixture in the baking dish.
8. Drizzle the remaining 1 tablespoon of olive oil over the fish fillets.
9. Roast in the preheated oven for 18-22 minutes, until the fish flakes easily with a fork.
10. Remove the baking dish from the oven and immediately squeeze fresh lemon juice over everything.
11. Let the dish rest for 3 minutes before serving to allow flavors to meld. Just imagine breaking through that crispy skin into the tender, flaky fish below, with the roasted tomatoes and briny olives creating a vibrant sauce beneath. This dish pairs wonderfully with crusty bread to soak up every last bit of the flavorful juices, or serve it over creamy polenta for a comforting weeknight dinner that feels anything but ordinary.
Striped Bass Tacos with Lime Crema
Mastering fish tacos begins with understanding the balance between crispy fish and creamy sauce. My striped bass version delivers restaurant-quality results with straightforward techniques anyone can follow. Let’s build these tacos step by step to ensure perfect texture and flavor every time.
Ingredients
– 1 lb fresh striped bass fillets, skin removed (I always ask my fishmonger for the thickest cuts)
– 1 cup all-purpose flour (I prefer unbleached for better browning)
– 2 large eggs, beaten (room temperature eggs create a smoother coating)
– 1 cup panko breadcrumbs (Japanese-style for extra crunch)
– ½ cup vegetable oil for frying (avocado oil works beautifully too)
– 8 small corn tortillas (warmed briefly for maximum flexibility)
– 1 cup shredded purple cabbage (adds wonderful color and crunch)
– ½ cup sour cream (full-fat gives the crema better body)
– 2 tbsp fresh lime juice (always squeeze it fresh for brightest flavor)
– 1 tsp lime zest (microplane the green part only, avoiding bitter white pith)
– ¼ cup chopped fresh cilantro (measure after chopping for accuracy)
– 1 tsp chili powder (I like ancho chili for mild heat)
Instructions
1. Pat the striped bass fillets completely dry with paper towels, then cut them into 1-inch wide strips.
2. Set up three shallow bowls: place flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
3. Dredge each fish strip in flour, shaking off any excess coating.
4. Dip the floured fish into the beaten eggs, letting excess drip back into the bowl.
5. Press the fish firmly into the panko breadcrumbs, ensuring complete coverage on all sides.
6. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F, testing with a thermometer.
7. Carefully place breaded fish strips in the hot oil without crowding, frying in batches if necessary.
8. Fry for 3-4 minutes until golden brown, flipping halfway through cooking time.
9. Transfer cooked fish to a wire rack set over a baking sheet to drain excess oil.
10. Warm corn tortillas in a dry skillet for 30 seconds per side until pliable and slightly toasted.
11. Combine sour cream, fresh lime juice, and lime zest in a small bowl, whisking until smooth.
12. Assemble tacos by placing crispy fish strips on warmed tortillas.
13. Top each taco with shredded purple cabbage and drizzle generously with lime crema.
14. Finish with chopped fresh cilantro and a light dusting of chili powder.
Perfectly crispy fish contrasts beautifully with the cool, tangy crema and crunchy cabbage. The corn tortillas provide just enough chew to hold everything together without overwhelming the delicate fish. Try serving these immediately with extra lime wedges for squeezing over the top.
Crispy Skin Striped Bass with Brown Butter Sauce
Now, let’s master a restaurant-quality fish dish that’s surprisingly simple to execute at home. This crispy skin striped bass with brown butter sauce transforms basic ingredients into an elegant meal through precise technique and careful attention to detail.
Ingredients
– 2 striped bass fillets (6 oz each, skin-on – I always ask my fishmonger for the freshest catch)
– 3 tbsp unsalted butter (cold, cut into cubes – this helps control the browning process)
– 2 tbsp extra virgin olive oil (my go-to for high-heat searing)
– 1 lemon (juiced, about 2 tbsp – fresh squeezed makes all the difference)
– 2 tbsp capers (drained – I prefer the briny saltiness they add)
– 2 tbsp fresh parsley (chopped, plus extra for garnish)
– 1/4 tsp kosher salt (for seasoning the fish)
– 1/4 tsp black pepper (freshly ground)
Instructions
1. Pat the striped bass fillets completely dry with paper towels, paying special attention to the skin side.
2. Season both sides of each fillet evenly with kosher salt and black pepper.
3. Heat a large stainless steel skillet over medium-high heat for 2 minutes until hot.
4. Add olive oil to the hot skillet and swirl to coat the surface evenly.
5. Place the bass fillets skin-side down in the skillet, pressing gently with a spatula for 10 seconds to ensure full skin contact.
6. Cook undisturbed for 4-5 minutes until the skin is golden brown and crispy (tip: don’t peek too early – this ensures proper crisping).
7. Flip the fillets carefully using a thin spatula and cook flesh-side down for 2 minutes.
8. Transfer the cooked fillets to a warm plate, skin-side up to maintain crispiness.
9. Reduce the skillet heat to medium and add the cubed butter.
10. Swirl the butter constantly for 2-3 minutes until it turns amber-colored and smells nutty (tip: watch closely as it can burn quickly).
11. Immediately add the lemon juice to stop the cooking process.
12. Stir in the capers and cook for 30 seconds until warmed through.
13. Remove the skillet from heat and stir in the chopped parsley.
14. Spoon the brown butter sauce over the plated bass fillets.
The crispy skin provides satisfying crunch against the delicate, flaky fish, while the nutty brown butter sauce with briny capers creates a sophisticated balance. Serve this immediately over creamy polenta or with roasted asparagus to soak up every drop of that glorious sauce.
Striped Bass en Papillote with Vegetables
Perfect for busy weeknights yet elegant enough for company, this striped bass en papillote method creates a complete meal that steams to perfection in its own parchment package. Preparing fish this way ensures it stays incredibly moist while allowing the vegetables to cook gently alongside. You’ll love how the flavors meld together with minimal cleanup required.
Ingredients
- 2 striped bass fillets (about 6 oz each) – I always look for firm, glistening fillets with no fishy odor
- 1 lemon – room temperature lemons release more juice when squeezed
- 2 tbsp extra virgin olive oil – my go-to for its fruity notes that complement the fish
- 1 cup cherry tomatoes – halved, these little gems burst with sweetness
- 1 medium zucchini – sliced into ¼-inch rounds for even cooking
- 2 cloves garlic – thinly sliced, I prefer this over minced for more controlled flavor distribution
- 4 sprigs fresh thyme – stripped from stems, fresh makes all the difference here
- Salt and black pepper – I use coarse sea salt for better texture
Instructions
- Preheat your oven to 400°F and cut two 15×15 inch squares of parchment paper.
- Place one striped bass fillet in the center of each parchment square, skin-side down if your fillets have skin.
- Drizzle 1 tablespoon of extra virgin olive oil evenly over each fillet, making sure to coat the entire surface.
- Sprinkle ¼ teaspoon of salt and ⅛ teaspoon of black pepper evenly over both fillets.
- Arrange ½ cup of halved cherry tomatoes and ½ of the sliced zucchini around each fillet in a single layer.
- Scatter the thinly sliced garlic cloves and stripped thyme leaves evenly over the vegetables and fish.
- Squeeze the juice from half a lemon directly over each assembled packet, catching any seeds with your other hand.
- Fold the parchment paper over the ingredients to create a half-moon shape, then crimp and fold the edges tightly to seal completely – this creates the steam pocket that cooks everything perfectly.
- Place both packets on a baking sheet and bake at 400°F for exactly 12 minutes – the packets will puff up when ready.
- Carefully open one packet (watch for steam!) and check that the fish flakes easily with a fork and reaches 145°F internally.
Opening these aromatic packets releases an incredible burst of herbal steam that fills your kitchen. The fish emerges flaky and moist, while the vegetables retain just enough bite to provide satisfying texture contrast. For a beautiful presentation, serve the unopened packets directly on plates and let each person experience the dramatic reveal at the table.
Striped Bass Chowder with Corn and Bacon
There’s something deeply comforting about a bowl of chowder, especially when it features the delicate flavor of striped bass. This version, brightened with sweet corn and smoky bacon, is surprisingly straightforward to make at home. Let’s walk through the process together, one simple step at a time.
Ingredients
- 4 slices thick-cut bacon, chopped (I find the thicker slices hold up better and provide more texture)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced (fresh is always best for the brightest flavor)
- 3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (their creamy texture is perfect for chowder)
- 4 cups fish or chicken stock
- 1 1/2 cups fresh or frozen corn kernels
- 1 lb skinless striped bass fillets, cut into 1-inch chunks
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1/4 cup chopped fresh parsley
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- Place a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the chopped bacon and cook for 6-8 minutes, stirring occasionally, until the fat has rendered and the bacon is crispy.
- Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
- Add the diced onion to the bacon fat and cook for 4-5 minutes, stirring frequently, until the onion turns translucent and softens.
- Stir in the minced garlic and cook for exactly 1 minute until fragrant. Tip: Don’t let the garlic brown, as it can turn bitter.
- Add the cubed potatoes and stock to the pot, then increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to maintain a gentle simmer and cook for 12-15 minutes until the potatoes are fork-tender.
- Stir in the corn kernels and cook for 3 minutes more.
- Gently add the striped bass pieces to the simmering broth and cook for 4-5 minutes until the fish turns opaque and flakes easily with a fork. Tip: Avoid stirring vigorously to keep the fish chunks intact.
- Reduce the heat to low and stir in the heavy cream and butter until the butter melts completely.
- Season with salt and pepper, then stir in the reserved bacon and chopped parsley. Tip: Taste and adjust seasoning at this stage, as the bacon adds saltiness.
My favorite thing about this chowder is how the creamy broth lets the sweet corn and delicate fish shine, while the crispy bacon adds a wonderful textural contrast. Serve it piping hot in deep bowls with oyster crackers for dipping, or make it a complete meal by pairing it with a simple green salad. The flavors meld beautifully if you let it rest for 10 minutes before serving.
Blackened Striped Bass with Cajun Spices
Creating perfectly blackened striped bass is easier than you might think, and the bold Cajun flavors make this dish a real showstopper for weeknight dinners or entertaining guests. Let’s walk through each step together to ensure you get that beautiful crust and flaky interior every single time.
Ingredients
– 2 striped bass fillets (about 6 oz each, I always pat them extra dry for better searing)
– 2 tbsp avocado oil (it has a higher smoke point than olive oil for blackening)
– 1 tbsp smoked paprika (this gives that signature deep red color)
– 1 tsp garlic powder (I prefer granulated over powdered for better texture)
– 1 tsp onion powder
– 1 tsp dried thyme (crush it between your fingers to release more aroma)
– 1/2 tsp cayenne pepper (adjust this based on your heat preference)
– 1/2 tsp black pepper (freshly cracked gives the best flavor)
– 1 tsp salt (I use coarse kosher salt for better distribution)
– 1 lemon, cut into wedges (for serving, fresh lemon brightens everything up)
Instructions
1. Pat the striped bass fillets completely dry with paper towels on both sides.
2. Combine smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, black pepper, and salt in a small bowl.
3. Rub the spice mixture evenly over both sides of each bass fillet, pressing gently to adhere.
4. Place a cast iron skillet over medium-high heat and let it preheat for 3 minutes until very hot.
5. Add avocado oil to the hot skillet and swirl to coat the bottom evenly.
6. Carefully place the seasoned bass fillets in the hot skillet, skin-side up if they have skin.
7. Cook undisturbed for 3 minutes to develop a dark crust on the bottom.
8. Flip the fillets using a thin spatula and cook for another 2-3 minutes.
9. Check for doneness by inserting a fork – the flesh should flake easily and be opaque throughout.
10. Immediately transfer the cooked bass to a clean plate to prevent overcooking.
11. Squeeze fresh lemon juice over the hot fillets just before serving. You’ll love how the crispy, spice-crusted exterior gives way to tender, moist flesh inside. The smoky Cajun seasoning pairs wonderfully with simple sides like cilantro-lime rice or roasted vegetables, making this dish both impressive and approachable for any home cook.
Striped Bass Pasta with Lemon Caper Sauce
Finally, let’s create a restaurant-quality seafood pasta that’s surprisingly simple to master. Follow these clear steps to achieve perfectly cooked striped bass with a bright, tangy lemon caper sauce that will become your new weeknight favorite.
Ingredients
– 1 lb striped bass fillets, skin removed (I prefer fresh over frozen for better texture)
– 8 oz linguine pasta (the ridges hold sauce beautifully)
– 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 4 garlic cloves, minced (freshly minced releases more flavor)
– 1/4 cup capers, drained (I like the briny pop they add)
– 1/2 cup dry white wine (use something you’d drink)
– 1/2 cup chicken broth
– 1 lemon, juiced and zested (zest first before juicing)
– 2 tbsp unsalted butter (cold butter creates a silkier sauce)
– 1/4 cup fresh parsley, chopped (flat-leaf has better flavor)
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add linguine and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat striped bass fillets completely dry with paper towels.
4. Season both sides of fish with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
6. Place fish in skillet and cook for 3 minutes without moving to develop a golden crust.
7. Flip fish and cook for 2 more minutes until flesh flakes easily with a fork.
8. Transfer fish to a plate and cover loosely with foil to keep warm.
9. Reduce heat to medium and add remaining 1 tablespoon olive oil to the same skillet.
10. Add minced garlic and cook for 45 seconds until fragrant but not browned.
11. Pour in white wine and scrape up any browned bits from the pan bottom.
12. Simmer wine for 2 minutes until reduced by half.
13. Add chicken broth, capers, and lemon juice, simmering for 3 minutes.
14. Drain cooked pasta, reserving 1/4 cup pasta water.
15. Add pasta directly to the sauce in the skillet.
16. Remove skillet from heat and stir in cold butter until melted and creamy.
17. If sauce seems thick, add reserved pasta water 1 tablespoon at a time.
18. Gently flake cooked fish into large chunks and fold into pasta.
19. Stir in lemon zest and chopped parsley.
20. Serve immediately in warm bowls.
Delight in how the firm, flaky fish contrasts with the silky pasta, while the bright lemon and briny capers cut through the richness. This dish shines when served family-style with crusty bread to soak up every last drop of sauce, and it pairs wonderfully with the remaining white wine used in cooking.
Striped Bass Curry with Coconut Milk
Mastering this striped bass curry is simpler than you might think, especially when we break it down step by step. Many home cooks feel intimidated by fish curries, but the gentle cooking method and creamy coconut milk create a foolproof dish that’s perfect for weeknights. Let’s walk through each stage together so you can confidently create this restaurant-quality meal at home.
Ingredients
– 1.5 lbs striped bass fillets, skin removed (I prefer cutting them into 2-inch chunks for even cooking)
– 1 tbsp coconut oil (this adds wonderful flavor that complements the coconut milk)
– 1 medium yellow onion, finely diced (take your time here – a fine dice makes for better texture)
– 3 garlic cloves, minced (fresh garlic really makes a difference in this recipe)
– 1 tbsp freshly grated ginger (I keep mine frozen and grate it directly into the pan)
– 1 tbsp curry powder (I like Madras curry powder for its balanced heat)
– 1 (13.5 oz) can full-fat coconut milk (don’t shake the can – we’ll use the thick cream first)
– 1 cup fish or vegetable broth
– 1 tbsp fresh lime juice (squeezed right before adding)
– 1/4 cup chopped fresh cilantro
– 1 tsp salt
Instructions
1. Pat the striped bass chunks completely dry with paper towels and set aside on a plate.
2. Heat 1 tablespoon of coconut oil in a large skillet over medium heat until it shimmers, about 2 minutes.
3. Add the diced onion and cook, stirring frequently, until translucent and soft, about 6-8 minutes.
4. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
5. Sprinkle the curry powder over the onion mixture and toast for 30 seconds, stirring constantly.
6. Scoop the thick coconut cream from the top of the can and add it to the skillet, reserving the thinner liquid.
7. Cook the coconut cream with the spice mixture for 2 minutes, stirring to combine everything.
8. Pour in the remaining coconut milk and 1 cup of broth, then bring to a gentle simmer.
9. Reduce heat to low and carefully add the striped bass pieces in a single layer.
10. Cover the skillet and cook for 8 minutes without stirring (this prevents the fish from breaking apart).
11. Remove the lid and check that the fish flakes easily with a fork and is opaque throughout.
12. Stir in 1 tablespoon of fresh lime juice and 1 teaspoon of salt.
13. Remove from heat and sprinkle with chopped cilantro just before serving.
Gently flaky fish swimming in that luxurious coconut curry sauce makes every bite pure comfort. The striped bass holds its shape beautifully while absorbing the aromatic spices, creating layers of flavor that develop as you eat. I love serving this over jasmine rice to soak up every last drop of the creamy sauce, or with naan bread for dipping.
Striped Bass Burgers with Remoulade
For those seeking a delicious twist on burger night, these striped bass burgers offer a lighter alternative that doesn’t skimp on flavor. Fresh striped bass fillets create a tender, flaky patty that pairs perfectly with a zesty homemade remoulade sauce. Follow these simple steps to create a restaurant-quality seafood burger right in your own kitchen.
Ingredients
– 1 lb fresh striped bass fillets, skin removed (I always ask my fishmonger to do this)
– 1/4 cup panko breadcrumbs (they create the perfect crispy texture)
– 1 large egg, lightly beaten (room temperature eggs bind better)
– 2 tbsp mayonnaise (Duke’s is my Southern favorite)
– 1 tbsp Dijon mustard
– 1 tbsp fresh lemon juice
– 1/4 cup finely chopped celery
– 2 tbsp chopped fresh parsley
– 1/4 tsp smoked paprika
– 1/4 tsp garlic powder
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil for frying
– 4 burger buns, lightly toasted
Instructions
1. Pat the striped bass fillets completely dry with paper towels.
2. Chop the bass into 1/4-inch pieces using a sharp knife.
3. Combine the chopped bass, panko breadcrumbs, beaten egg, mayonnaise, Dijon mustard, lemon juice, celery, parsley, smoked paprika, garlic powder, salt, and pepper in a medium bowl.
4. Gently mix the ingredients until just combined, being careful not to overwork the mixture.
5. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty.
6. Place the patties on a parchment-lined baking sheet and refrigerate for 20 minutes to firm up.
7. Heat vegetable oil in a large skillet over medium heat until it shimmers, about 350°F.
8. Carefully place the chilled patties in the hot skillet, leaving space between them.
9. Cook the patties for 4-5 minutes until the bottoms are golden brown and crisp.
10. Flip the patties using a thin spatula and cook for another 4-5 minutes.
11. Check that the internal temperature reaches 145°F using an instant-read thermometer.
12. Transfer the cooked burgers to a wire rack to drain any excess oil.
13. Place each burger on a toasted bun and top with your desired amount of remoulade sauce.
When you bite into these burgers, you’ll experience a wonderful contrast between the crispy exterior and the moist, flaky interior of the fish. The remoulade adds a tangy creaminess that complements the mild sweetness of the striped bass perfectly. Consider serving these on brioche buns with crisp lettuce and sliced tomatoes for the ultimate seafood burger experience.
Striped Bass Sushi Rolls with Spicy Mayo
For those intimidated by homemade sushi, this striped bass version with spicy mayo is surprisingly approachable when broken down into manageable steps. Following this methodical approach will give you restaurant-quality rolls right in your own kitchen.
Ingredients
– 2 cups sushi rice (I always use short-grain for that perfect sticky texture)
– 2 1/4 cups water (filtered makes a noticeable difference in rice flavor)
– 1/4 cup rice vinegar (the mild acidity balances everything beautifully)
– 2 tbsp granulated sugar (dissolves completely when heated with vinegar)
– 1 tsp salt (fine sea salt distributes most evenly)
– 4 nori sheets (the crispier they are, the better they’ll hold up)
– 8 oz fresh striped bass fillet (sushi-grade is essential for safety)
– 1/4 cup mayonnaise (I prefer Kewpie for its creamier texture)
– 1 tbsp sriracha (adjust based on your heat preference)
– 1 small cucumber (English cucumbers have fewer seeds)
– 1 avocado (just ripe enough to slice without mushing)
– 1 tsp sesame seeds (toasted adds wonderful nuttiness)
– Soy sauce for serving (low-sodium lets the fish flavor shine)
Instructions
1. Rinse 2 cups sushi rice under cold running water until the water runs clear, about 3-4 changes of water.
2. Combine the rinsed rice with 2 1/4 cups water in a medium saucepan and let soak for 30 minutes.
3. Bring the rice to a boil over high heat, then immediately reduce to low and cover tightly.
4. Cook the rice for exactly 15 minutes without peeking, then remove from heat and let stand covered for 10 more minutes.
5. While rice cooks, combine 1/4 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt in a small saucepan.
6. Heat the vinegar mixture over low heat just until sugar dissolves, about 2 minutes, then remove from heat.
7. Transfer the cooked rice to a large wooden or glass bowl and drizzle with the warm vinegar mixture.
8. Using a cutting motion with a rice paddle, fold the vinegar into the rice while fanning to cool it to room temperature.
9. Cut 8 oz striped bass into 1/4-inch thick strips lengthwise, removing any dark bloodlines.
10. Mix 1/4 cup mayonnaise with 1 tbsp sriracha in a small bowl until fully combined.
11. Cut the cucumber into 3-inch long matchsticks, about 1/4-inch thick.
12. Slice the avocado into 1/4-inch thick pieces, running your knife between flesh and skin to release.
13. Place one nori sheet shiny-side down on a bamboo rolling mat covered with plastic wrap.
14. Spread 3/4 cup seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.
15. Arrange bass strips, cucumber sticks, and avocado slices horizontally across the rice’s center.
16. Drizzle 1 tsp spicy mayo over the fillings in a zigzag pattern.
17. Lift the mat’s edge closest to you and roll away from yourself, applying even pressure.
18. Squeeze the rolled sushi gently to compact it, then unroll the mat.
19. Repeat the rolling process with remaining ingredients to make 4 rolls total.
20. Use a sharp knife dipped in water to slice each roll into 8 even pieces.
21. Sprinkle slices with 1 tsp sesame seeds and serve immediately with soy sauce.
Zesty, creamy, and satisfyingly textured, these rolls offer the perfect balance of fresh fish against the spicy mayo’s kick. The crisp cucumber provides refreshing contrast to the rich avocado, making each bite complex yet harmonious. For an elegant presentation, arrange the pieces standing upright to showcase the beautiful cross-sections.
Striped Bass Piccata with Capers and Parsley
Keeping weeknight dinners exciting doesn’t require complicated techniques—this Striped Bass Piccata proves just that. Let’s walk through creating this bright, restaurant-worthy dish together, focusing on simple steps that build incredible flavor. You’ll be amazed at how quickly it comes together.
Ingredients
– 2 striped bass fillets (about 6 oz each), skin removed—I find fresh fillets work best here
– 1/4 cup all-purpose flour for dredging
– 3 tbsp unsalted butter, divided—I always keep mine cold until needed
– 1 tbsp extra virgin olive oil, my go-to for sautéing
– 1/4 cup dry white wine like Sauvignon Blanc
– 1/2 cup chicken broth, preferably low-sodium
– 2 tbsp fresh lemon juice, about half a juicy lemon
– 2 tbsp capers, drained—these little flavor bombs are essential
– 2 tbsp fresh parsley, chopped right before using
– Salt and freshly ground black pepper
Instructions
1. Pat the striped bass fillets completely dry with paper towels and season both sides generously with salt and pepper.
2. Spread the flour on a plate and dredge each fillet lightly, shaking off any excess flour—this creates a beautiful golden crust.
3. Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat until the butter melts and foams slightly.
4. Place the fillets in the hot skillet and cook for exactly 3 minutes without moving them to develop a golden-brown crust.
5. Carefully flip the fillets using a thin spatula and cook for another 2-3 minutes until the fish flakes easily with a fork.
6. Transfer the cooked fillets to a warm plate and tent loosely with foil to keep warm.
7. Pour the white wine into the same skillet and use a wooden spoon to scrape up all the browned bits from the bottom—this adds incredible depth to your sauce.
8. Simmer the wine for 1 minute until reduced by half, then add the chicken broth and lemon juice.
9. Cook the sauce for 2 minutes at a steady simmer until slightly thickened.
10. Reduce the heat to low and whisk in the remaining 2 tablespoons of butter, one piece at a time, until the sauce becomes glossy and emulsified.
11. Stir in the capers and chopped parsley, then season the sauce with a pinch of salt and pepper.
12. Spoon the warm piccata sauce over the striped bass fillets immediately.
Velvety sauce clings to each flaky bite of fish, with briny capers providing delightful bursts of flavor against the bright lemon notes. Serve this over angel hair pasta to soak up every drop of sauce, or alongside roasted asparagus for a complete meal that feels both elegant and approachable.
Striped Bass Stir-Fry with Ginger and Soy
Let’s dive into a simple yet impressive striped bass stir-fry that comes together in under 30 minutes. Learning to cook fish properly can be intimidating, but this recipe breaks it down into manageable steps anyone can follow. You’ll be amazed at how the ginger and soy transform this humble fish into something truly special.
Ingredients
– 1 lb striped bass fillets, skin removed (I prefer cutting them into 1-inch cubes while still slightly frozen for cleaner cuts)
– 2 tbsp vegetable oil (I always keep a neutral oil like this for high-heat cooking)
– 1 tbsp fresh ginger, minced (fresh makes all the difference here – I keep mine in the freezer and grate it frozen)
– 2 cloves garlic, minced (I smash them with the flat of my knife first to release more flavor)
– 1/4 cup low-sodium soy sauce (this gives you control over saltiness)
– 1 tbsp rice vinegar
– 1 tsp cornstarch
– 1/4 cup water
– 2 cups broccoli florets (I like the small florets that cook quickly)
– 1 medium carrot, sliced into thin coins
Instructions
1. Pat the striped bass cubes completely dry with paper towels.
2. Whisk together soy sauce, rice vinegar, cornstarch, and water in a small bowl until smooth.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
4. Add the striped bass cubes in a single layer, leaving space between pieces.
5. Cook the fish for 2 minutes without moving it to develop a golden crust.
6. Carefully flip each piece using tongs or a spatula.
7. Cook for another 1-2 minutes until the fish is opaque and flakes easily with a fork.
8. Transfer the cooked fish to a clean plate using a slotted spoon.
9. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
10. Add the minced ginger and garlic, stirring constantly for 30 seconds until fragrant.
11. Add the broccoli florets and carrot coins to the skillet.
12. Stir-fry the vegetables for 3-4 minutes until bright green and slightly tender.
13. Pour the prepared sauce mixture into the skillet.
14. Bring the sauce to a simmer, stirring constantly until it thickens, about 1 minute.
15. Return the cooked striped bass to the skillet.
16. Gently toss everything together until the fish is coated in sauce and heated through, about 1 minute.
Finally, this stir-fry delivers beautifully flaky fish with crisp-tender vegetables in a glossy, savory sauce. For a complete meal, serve it over steamed jasmine rice to soak up every drop of that ginger-soy goodness. The contrast between the tender fish and crunchy vegetables makes each bite interesting and satisfying.
Striped Bass Risotto with Saffron
This elegant striped bass risotto with saffron transforms simple ingredients into a restaurant-worthy meal that’s surprisingly approachable for home cooks. The creamy arborio rice pairs beautifully with the delicate fish and aromatic saffron, creating a dish that feels special yet follows a straightforward cooking process. Trust me, once you master the risotto technique, you’ll want to make this again and again.
Ingredients
- 1 lb striped bass fillets, skin removed (I prefer wild-caught for its firmer texture)
- 1 ½ cups arborio rice (this short-grain variety creates the creamiest risotto)
- 4 cups chicken stock, kept warm on another burner (hot stock prevents temperature shock)
- ½ cup dry white wine (I always use a sauvignon blanc I’d actually drink)
- 1 large shallot, finely minced (shallots provide a gentler onion flavor than regular onions)
- 3 cloves garlic, minced (fresh garlic makes all the difference here)
- ½ teaspoon saffron threads (the star ingredient – don’t skimp on quality)
- 4 tablespoons unsalted butter, divided (I use European-style for its higher fat content)
- ¼ cup grated parmesan cheese (freshly grated melts much better than pre-shredded)
- 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley (for that final bright garnish)
Instructions
- Place your chicken stock in a saucepan and heat it to a gentle simmer over medium heat, keeping it warm throughout the cooking process.
- Pat the striped bass fillets completely dry with paper towels and season both sides evenly with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Place the seasoned bass fillets in the hot skillet and cook for 3-4 minutes until the bottom develops a golden-brown crust.
- Carefully flip the fillets using a thin spatula and cook for another 2-3 minutes until the fish flakes easily with a fork but remains moist.
- Transfer the cooked bass to a clean plate and cover loosely with foil to keep warm.
- In a heavy-bottomed Dutch oven or large saucepan, melt 2 tablespoons butter over medium heat until foamy.
- Add the minced shallot and cook for 3 minutes, stirring frequently, until translucent but not browned.
- Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Add the arborio rice to the pot and toast for 2 minutes, stirring constantly, until the grains become slightly translucent around the edges.
- Pour in the white wine and cook while stirring until the liquid is completely absorbed, about 2 minutes.
- Crush the saffron threads between your fingers directly into the pot to release their aroma.
- Add 1 cup of warm chicken stock to the rice and stir continuously until the liquid is nearly absorbed.
- Continue adding the remaining stock ½ cup at a time, stirring constantly and waiting until each addition is mostly absorbed before adding the next.
- Cook the risotto for 18-20 minutes total, until the rice is creamy but still al dente with a slight bite.
- Remove the risotto from heat and stir in the remaining 2 tablespoons butter and grated parmesan cheese until fully incorporated.
- Flake the cooked striped bass into large chunks using two forks.
- Gently fold the flaked bass into the finished risotto, being careful not to break up the fish too much.
- Season the completed dish with the remaining salt and pepper to taste.
- Sprinkle with chopped fresh parsley just before serving.
My favorite thing about this risotto is how the creamy rice contrasts with the firm, flaky bass while the saffron provides that distinctive golden hue and floral aroma. Serve it immediately in shallow bowls with an extra sprinkle of parmesan and a simple green salad on the side for a complete meal that impresses every time.
Smoked Striped Bass Dip with Herbs
A perfectly smoked striped bass dip can transform any gathering into a special occasion, and this herb-infused version is surprisingly simple to master. Let me walk you through each step to create this creamy, flavorful spread that will have your guests asking for the recipe.
Ingredients
– 1 pound smoked striped bass fillets (I always look for firm, moist fillets with good smoke penetration)
– 8 ounces cream cheese (room temperature makes blending so much easier)
– 1/2 cup sour cream (full-fat gives the best creamy texture)
– 1/4 cup mayonnaise (Duke’s is my personal favorite for its tang)
– 2 tablespoons fresh lemon juice (freshly squeezed makes all the difference)
– 1/4 cup finely chopped fresh dill (I grow mine in a kitchen herb garden)
– 2 tablespoons chopped fresh chives (the delicate onion flavor is perfect here)
– 1 teaspoon Worcestershire sauce (this secret ingredient adds depth)
– 1/2 teaspoon garlic powder (I prefer powder over fresh for smooth texture)
– 1/4 teaspoon black pepper (freshly ground releases more flavor)
Instructions
1. Remove the skin from 1 pound of smoked striped bass fillets and flake the fish into small pieces using your fingers, checking carefully for any remaining bones.
2. Place 8 ounces of room temperature cream cheese in a medium mixing bowl and beat with an electric mixer on medium speed for 1 minute until smooth and creamy.
3. Add 1/2 cup sour cream, 1/4 cup mayonnaise, and 2 tablespoons fresh lemon juice to the cream cheese, then mix on low speed for 30 seconds until fully combined.
4. Gently fold in the flaked striped bass using a rubber spatula, being careful not to break up the fish too much to maintain some texture.
5. Stir in 1/4 cup chopped fresh dill, 2 tablespoons chopped fresh chives, 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper until evenly distributed throughout the mixture.
6. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together properly.
7. Remove the dip from refrigerator and stir once more before serving to ensure consistent texture throughout.
My favorite thing about this dip is how the smoky fish flavor balances with the bright, fresh herbs. The texture stays wonderfully creamy while still having those delightful little flakes of fish throughout. Try serving it with crispy pita chips or fresh vegetable crudités for a beautiful contrast that highlights both the dip’s richness and freshness.
Striped Bass Salad with Citrus Vinaigrette
Venturing into seafood salads can feel intimidating, but this striped bass version breaks it down into manageable steps that even kitchen newcomers can master. We’ll build this vibrant dish layer by layer, focusing on technique and timing to ensure perfectly cooked fish and balanced flavors every single time.
Ingredients
– 2 striped bass fillets (about 6 oz each, I prefer skin-on for extra crispiness)
– 1 tsp kosher salt (I always use Diamond Crystal for its lighter texture)
– ½ tsp freshly ground black pepper
– 2 tbsp extra virgin olive oil (my go-to for both cooking and dressings)
– 6 cups mixed greens (I love a blend of arugula and butter lettuce for peppery and tender contrast)
– 1 large orange (room temperature oranges juice more easily)
– 1 lemon (freshly squeezed makes all the difference)
– 2 tbsp honey (local wildflower honey adds wonderful floral notes)
– ¼ cup thinly sliced red onion (soaking in ice water for 10 minutes removes the sharp bite)
– ¼ cup toasted pine nuts (toasting really brings out their buttery flavor)
Instructions
1. Pat the striped bass fillets completely dry with paper towels on both sides.
2. Season both sides of the fillets evenly with kosher salt and freshly ground black pepper.
3. Heat extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the striped bass fillets skin-side down in the hot skillet, pressing gently with a spatula for 30 seconds to prevent curling.
5. Cook the fillets undisturbed for 4-5 minutes until the skin is golden brown and crispy.
6. Flip the fillets carefully using a thin spatula and cook for 2-3 minutes until the flesh is opaque and flakes easily with a fork.
7. Transfer the cooked fillets to a plate and let them rest for 5 minutes to allow juices to redistribute.
8. Zest the entire orange and lemon directly into a small bowl, being careful to avoid the bitter white pith.
9. Juice the orange and lemon into the same bowl, straining out any seeds through a fine mesh sieve.
10. Whisk honey into the citrus juice mixture until fully dissolved and emulsified.
11. Arrange mixed greens evenly across two serving plates as your salad base.
12. Flake the rested striped bass into large chunks using two forks, discarding the skin if desired.
13. Distribute the flaked fish evenly over the bed of mixed greens on both plates.
14. Scatter thinly sliced red onion and toasted pine nuts over the fish and greens.
15. Drizzle the citrus vinaigrette generously over each assembled salad.Just notice how the crispy-edged fish flakes contrast beautifully with the tender greens, while the bright citrus dressing cuts through the richness. The toasted pine nuts add satisfying crunch that plays against the silky texture of the orange segments, making this salad feel both light and substantial enough for a main course.
Summary
You’ve just discovered 18 incredible ways to enjoy striped bass! Whether you’re grilling, baking, or pan-searing, these recipes will transform your seafood dinners. We’d love to hear which dish becomes your new favorite—drop us a comment below and share your culinary creations on Pinterest so fellow seafood lovers can enjoy these delicious recipes too!
