SALT-BAKED STRIPED BASS
Baking in salt is a sneaky way of splitting the difference between steaming and roasting. The layer of coarse salt and egg whites is there to seal in moisture. Heat causes the salt to form a hard crust, which, when cracked open, reveals a succulent bass, infused with ginger and lemongrass.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Mix together salt, whites, and water in a bowl. Season inside of fish with pepper, and stuff with half the ginger and lemongrass. Season outside of fish with pepper. Place remaining ginger and lemongrass on top of fish. Scatter one-quarter of salt mixture on the bottom of an oval baking dish or a baking sheet to form a bed for the fish. Lay fish on top of salt, and pat remaining salt mixture tightly over top to cover entire surface, including head, leaving tail exposed.
- Bake for 30 to 35 minutes. Crack open salt crust using a spoon, exposing the fish. Transfer to a serving plate, and serve with lime wedges.
STRIPED BASS IN SALT DOME
Steps:
- Heat oven to 450 degrees. Cover the bottom of a baking sheet large enough to hold the fish with parchment paper.
- Rinse fish inside and out with cold water and drain. Dry with paper towels. Stuff body cavity with herbs and citrus, saving a few lemon slices for garnish. Set aside.
- Pour 1 box of salt into a large bowl, add egg whites and water, then the second box of salt. Use your hands to work mixture to a mortar-like consistency. Lay down a 1/2-inch thick bed for the fish to lay on with a 1-inch clearance on all sides. Lay the fish on this bed and pile the remainder of the salt mortar on top. Work into a smooth dome completely encasing the fish. (Don't worry if the head or tail poke out a little.)
- Cook approximately 35 minutes. Check for doneness by pushing the probe of an instant read thermometer through the salt into the fish. When temperature reaches 130 degrees, remove from oven, and rest at room temperature for 5 minutes. Open the fish at the table by hitting the dome several times with a small hammer and lifting off the slabs of salt. Brush away any stray salt. Gently pull out dorsal (back) fin. Using a fish knife or serrated pie server, make a single incision all the way down the back of the fish and around the gill plate. Then lift the skin off working from the head to the tail. Remove meat from top side of fish, going down one side of the spine then the other. Grasp the tail and remove the skeleton, (it should come up intact). The meat revealed below will slide right off the skin.
- Sprinkle meat with a little virgin oil and lemon juice. Serve immediately.
SALT-ROASTED BASS
Cooking bass in a bed of salt not only turns out moist, flaky fish, but it also makes for a striking presentation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Beat egg whites by hand or with the whisk attachment of a stand mixer until soft peaks form. Use a rubber spatula to fold in salt until combined.
- Season inside the fish with pepper and stuff with half of the lemon rounds and 3 sprigs thyme. Spread a 1/2-inch-thick layer of the salt mixture on a parchment-lined rimmed baking sheet to form a bed for the fish. Lay fish on top of salt. Season outside of fish with pepper. Place remaining lemon slices and thyme on top of fish. Pat remaining salt mixture over top to cover entire surface, including head, leaving tail exposed.
- Bake for about 35 minutes. Crack open salt crust using a fork or spoon, exposing the fish. Transfer to a serving plate.
ROASTED STRIPED BASS
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.
- Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve.
STRIPED BASS WITH POTATOES AND OLIVES
From the chef Jonathan Waxman comes this simple, casually elegant dish, ideal for guests but not too fancy for family dinners. Bass fillet (one large piece, or two smaller fillets) is baked atop a bed of thinly sliced Yukon Golds, allowing the juices to soak into the potatoes, permeating them with flavor. A mandoline is useful for slicing the potatoes (watch those fingers!), or the slicing disc on your food processor. If you don't have either of those, a sharp knife will do nicely.
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Use a little oil to brush the bottom of a shallow baking dish that can go to the table and is large enough to hold the fish in one piece. Spread potatoes in dish, overlapping, and sprinkle with 2 tablespoons oil. Season with salt and pepper. Bake 20 minutes. Remove from oven.
- Season flesh side of fish with salt and pepper. Place fish skin side up on the potatoes, sprinkle on remaining oil, scatter olives around and place bay leaves on top. Cover with parchment paper and bake 20 minutes, or until fish is just cooked through at the thickest part (a sharp knife will penetrate easily). Garnish with lemon and serve.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 17 grams, Carbohydrate 46 grams, Fat 22 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 4 grams, Sodium 1230 milligrams, Sugar 3 grams
SIMPLE OVEN-BAKED SEA BASS
If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!
Provided by aMused chef
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450F°.
- In a cup, mix garlic, olive oil, salt, and black pepper.
- Place fish in a shallow glass or ceramic baking dish.
- Rub fish with oil mixture.
- (Optional) Pour wine over fish.
- Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
- Drizzle remaining pan juices over fish and garnish with lemon wedges.
- Enjoy!
PAN-FRIED STRIPED BASS WITH LEMON SAUCE
Pan-frying is best for thinner fillets and steaks, or for whole fish that are no more than 1 inch thick. Season the fish with salt and pepper and other seasonings such as chopped fresh herbs or crushed spices as desired. For skinless fillets, heat a heavy sauté or frying pan until quite hot; add just enough oil, clarified butter, or a mix of oil and whole butter to cover the bottom of the pan. Carefully add the fish and cook over medium-high heat for 3 minutes (4 to 5 minutes for whole fish) and then turn. Cook for another 3 minutes and test for doneness. Remove the fish from the pan when it is just slightly underdone, as it will continue cooking in the residual heat. When cooking fish with skin, add more fat to the pan, about 1/8 inch deep. Put the fish into the pan skin side down. The skin will shrink while it cooks, pulling the fish up from the bottom of the pan. To keep the skin next to the hot pan (which is necessary to crisp it), weigh the fillets down with a foil-wrapped skillet that is slightly smaller than the one used for the cooking. This will hold the fillets fl at and ensure even crisping of the skin. Cook the fillets on their skin for the majority of the time, about 5 to 7 minutes, depending on their thickness, then turn them and cook on the flesh side for just another minute or two, or until done. Remember that the pan must be quite hot before the fish is added; this will keep it from sticking. Also, don't crowd the fish or it will sweat and give off liquid, ruining any chances of browning and crisping. Lastly, don't overcook the fish. A quick pan sauce can be made aft er you have removed the fish and poured off the cooking fat. Add tomato sauce to the hot pan and stir in all the brown bits left on the pan for added flavor, or deglaze the hot pan with wine or lemon juice and finish with a swirl of butter or extra-virgin olive oil and a handful of herbs. Add a handful of toasted nuts for flavor and texture. The striped bass fishery, once endangered, has fully recovered and is now flourishing. This fish is especially delicious with its skin left on and sautéed until brown and crispy.
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the sauce, whisk together: 1/4 cup extra-virgin olive oil, 1/4 teaspoon lemon zest, 2 tablespoons fresh lemon juice, Salt, Fresh-ground black pepper.
- Taste for salt and lemon juice and adjust as desired. The sauce will separate as it sits; this is not a problem.
- Season: 4 pieces striped bass, skin on (4 to 6 ounces each) with: Salt, Fresh-ground black pepper.
- Choose a heavy-bottomed pan for frying the fish. Take another, slightly smaller pan that will fit into the pan for the fish, and wrap its bottom with foil. This pan will be used as a weight to hold the fish flat against the frying pan to ensure that all of the skin will cook and crisp. (You will see the fish contract when it goes into the hot pan, as the skin shrinks on contact with the heat.) Warm the larger pan over medium-high heat. When hot, pour in: Olive oil, enough to generously coat the bottom.
- Add the pieces of bass, skin side down, and place the foil-wrapped pan on top of the fish. Cook until the skin is brown and crispy, about 7 minutes. Check now and then to see that the fish is indeed browning, but not overbrowning. Adjust the heat up or down to speed up or slow down the cooking as needed. When the skin is browned, remove the top pan and turn the fish. Cook for another minute or so, until the fish is just cooked through, but is still moist and tender inside. Meanwhile whisk the lemon sauce together again and pour it onto a warm plate. Serve the fish skin side up, on top of the sauce.
- Garnish the fish with a couple spoonfuls of chopped tender herbs such as parsley, chives, chervil, cilantro, or basil.
- Soak, rinse, and squeeze dry a tablespoon or so of capers. When the fish is cooked add the capers to the hot pan and sauté for a minute or two. Remove with a slotted spoon and scatter over the fish.
- Make a Beurre Blanc (Warm Butter Sauce; page 228) instead of the olive oil sauce.
SEA BASS BAKED IN A SALT CRUST
Provided by Amanda Hesser
Categories dinner, project, main course
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees. Place salt in a baking dish, and heat in the oven for 15 minutes.
- Remove salt from oven, and increase temperature to 450 degrees. In the bottom of a roasting pan large enough for the fish, spoon about a third of the warm salt in the approximate shape and size of the fish. Lay 2 slices of lemon and 3 sprigs of tarragon on the salt.
- Lay the fish on top. Place the remaining lemon slices and tarragon on top of the fish. Spoon the remaining salt on top of the fish, patting it on the sides and making sure to cover it completely.
- Bake the fish 10 to 12 minutes, or 8 minutes for each inch of thickness. Check for doneness by inserting the tip of a knife through the salt crust into the thickest part of the fish and wedging it slightly to see if the flesh is cooked.
- Remove fish from oven, and quickly break off the salt, brushing off as much as possible. Transfer to a serving platter. At the table, remove the skin and fillet the fish. Pass the olive oil for sprinkling over the fillets.
More about "salt baked striped bass food"
STRIPED BASS - WIKIPEDIA
From en.wikipedia.org
WHOLE STRIPED BASS BAKED IN A CRUST OF SALT | SAVEUR
From saveur.com
10 BEST BAKED STRIPED BASS FISH RECIPES | YUMMLY
From yummly.com
BAKED STRIPER (STRIPED BASS) - AMANDA'S COOKIN'
From amandascookin.com
WHOLE STRIPED BASS BAKED IN SALT CRUST - THE DAILY MEAL
From thedailymeal.com
3.3/5 (4)Estimated Reading Time 2 mins
- Line a large baking sheet with foil (otherwise, the egg-salt mixture will all but ruin the pan). In a large bowl, stir together the salt and egg whites until evenly mixed. Stuff the herbs inside the cavity of the fish, along with the lemon slices, garlic, and bay leaf.
- Make a thin layer of salt crust in the pan large enough to accommodate the fish. Put the fish on top, and pack salt on and around it (some cooks like to keep the head visible, while others prefer to hide it; consider the tenderness of your guests' sensibilities when deciding).
- Bake until an instant-read thermometer reads 135 degrees in the thickest part of the fish (punch the probe right through the crust), for 30-40 minutes. Remove the fish from the oven and let rest for 10 minutes.
SALT-BAKED WHOLE STRIPED BASS RECIPE | ALTON BROWN
RECIPE FOR BAKED STRIPED BASS : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
SALT-BAKED STRIPED BASS WITH HERBS AND LEMON - GLUTEN FREE …
From fooddiez.com
BAKED STRIPED BASS TEMP AND TIME RECIPES
From tfrecipes.com
SALT BAKED SEA BASS | SPANISH SEAFOOD RECIPES | BASCO
From bascofinefoods.com
BROILED STRIPED BASS WITH GINGER-SCALLION OIL - FOOD & WINE
From foodandwine.com
RECIPE: ROASTED STRIPED BASS | SALT WATER SPORTSMAN
From saltwatersportsman.com
STRIPED BASS FISH TACOS WITH HEIRLOOM TOMATO SALSA AND AVOCADO
From foodandwine.com
CHEF THOMAS KELLER’S SALT-BAKED BRANZINO RECIPE (WITH VIDEO)
From masterclass.com
WHAT IS STRIPED BASS? - THE SPRUCE EATS
From thespruceeats.com
SALT BAKED STRIPED BASS WITH HERBS AND LEMON RECIPES RECIPE
From food-recipe.info
BEST WAY TO COOK STRIPED BASS - SHOULD BE PRINTED AND FRAMED
From foodiant.com
LEMON HERB BAKED STRIPED BASS - THE FISHERMAN
From thefisherman.com
SALT BAKED STRIPED BASS - YOUTUBE
From youtube.com
10 BEST STRIPED BASS RECIPES | YUMMLY
From yummly.com
HERB AND LEMON ROASTED STRIPED BASS RECIPE | MYRECIPES
From myrecipes.com
STRIPED BASS WITH HERBS FOOD - TOPNATURALRECIPES.COM
From topnaturalrecipes.com
RECIPES FOR STRIPED BASS BAKED - FOODGURUUSA.COM
From foodguruusa.com
SAUTéED WILD STRIPED BASS - HOW TO FEED A LOON
From howtofeedaloon.com
SALT BAKED STRIPED BASS RECIPES
From tfrecipes.com
HOW TO COOK STRIPED BASS IN A PAN RECIPES ALL YOU NEED IS …
From stevehacks.com
SALT-BAKED STRIPED BASS RECIPE - FOODGURUUSA.COM
From foodguruusa.com
BAKED WHITE BASS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STRIPED BASS IN SALT DOME RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
STRIPED BASS WITH HERB-OLIVE SALSA - DELISH
From delish.com
HUT B'CAMOUN (BAKED STRIPED BASS WITH CUMIN PASTE) - FOOD.COM
From food.com
HOW TO COOK STRIPED BASS IN OVEN? - TEST FOOD KITCHEN
From testfoodkitchen.com
COOKING STRIPED SEA BASS : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
SALT-BAKED STRIPED BASS & HERB LEMON CHILE SAUCE RECIPE
From sunset.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love