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_L .Lybrid striped bass is marketed year- 

 round, but the greatest availability is September 

 through April. Fresh fish are sold whole, gutted 

 or dressed, and on ice to ensure high quality and 

 extended shelf life. 



When buying farm-raised hybrid striped 

 bass (or any other fish), be sure the eyes appear 

 clear and not milky. The gills should be red, not 

 brown, and the flesh resilient with a good sheen. 

 The fish should have no smell. 



BAKED HYBRID STRIPED BASS 

 IN WHITE WINE 



• 1 1/2 pounds hybrid striped bass fillets 



• salt 



• freshly ground black pepper 



• 2 tablespoons fresh lemon juice 



• 2 1/2 tablespoons margarine or butter 



• 1/2 cup chopped onion 



• 1/2 cup dry white wine 



• 1/4 cup water 



• 1/2 cup chopped fresh mushrooms 



• 1 tablespoon chopped parsley 



• 1 teaspoon minced garlic 



• 1/8 teaspoon dried marjoram 



• 1/8 teaspoon dried thyme 



• 1/8 teaspoon cayenne pepper 



By Joyce Taylor 



Sprinkle fish with salt, pepper and 2 

 teaspoons lemon juice. Place chopped onion 

 and wine in greased baking pan. Place fish 

 on top and dot with small pats of margarine. 

 Bake at 450 F for 1 2 to 1 5 minutes, or until fish 

 flakes easily with a fork. Baste once or twice with 

 pan juice. 



While fish is baking, combine remaining 

 lemon juice, water, mushrooms, parsley, 

 garlic, marjoram, thyme and cayenne in small 

 saucepan. Bring to a boil and reduce by half. 

 When fish is done, add pan juice to mixture and 

 continue cooking until sauce is thick and bubbly. 

 Pour over fish. Serves 4 to 5. 



SIMPLY BROILED HYBRID STRIPED BASS 



• 2 pounds hybrid striped bass fillets 



• 1/4 cup margarine or butter, melted 



• 1 tablespoon fresh lemon juice 



• salt 



• freshly ground white pepper 



• paprika 



Combine margarine and lemon juice. 

 Brush over fillets. Sprinkle with salt, pepper and 

 paprika. Broil about 4 inches from heat until 

 golden and fish flakes easily with a fork, about 8 

 to 1 minutes. Serves 6 to 8. 



PAN-FRIED HYBRID STRIPED BASS 



• 1 pound hybnd striped bass fillets 



• salt 



• freshly ground black pepper 



• flour 



• 2 tablespoons vegetable oil 



• 2 tablespoons margarine or butter 



Prepare egg wash (following) and set aside. 

 Lightly salt and pepper fillets. Dredge in flour 

 and shake off excess. Coat in egg wash. Heat 

 oil in medium skillet over medium heat. Add 

 margarine. Cook fillets over medium heat until 

 golden brown on one side, about 4 to 5 minutes. 

 Turn and repeat on other side. Remove from pan 

 and drain on paper towels. Serves 3 to 4. 



Egg Wash 

 ' 1 egg 



• 1/4 teaspoon salt 



• 2 tablespoons freshly grated Parmesan cheese 



Whisk egg. Stir in salt and Parmesan. □ 



Excerpted from Mariner's Menu: 30 Years of Fresh 

 Seafood Ideas. To order this seafood resource 

 book, send $25 to North Carolina Sea Grant, 

 NCSU Box 8605, Raleigh, N.C. 27695-8605. 



Coastwatch I Winter 2006 I www.ncseagnmt.org 29 



