Farmed striped bass is perfectly suited for a host of culinary preparations. Its high quality flesh is firm and flaky with a mild, slightly sweet flavor. Dress it up with exotic spices or a rich sauce for special occasions, or just throw it on the grill for a quick, nutritious family dinner. It's an excellent fish for everyday enjoyment no matter how you spice it!
4 skinless U.S. Farm-raised striped bass filets
2 Tbs dijon-style mustard
1 tsp minced, fresh ginger
1 tsp honey
1 tsp Old Bay seasoning
1/2 lime, juiced
1/2 lime, sliced
Preheat oven to 425 degrees. In a baking dish, place a sheet of foil long enough to fold over and cover striped bass fillets. Wash, dry and sprinkle fillets liberally with salt and pepper, then lay them on the foil. Mix remaining ingredients (except slices) and pour over fillets. Place a lime slice on each fillet. Fold foil over, seal, and bake for 10 minutes. Uncover and bake for 10 minutes more.
2 large ears of fresh corn
2 Tbs olive oil
Salt and pepper
1/4 tsp chili powder
2 Tbs minced jalapeno peppers (or to taste)
1/4 cup chopped onion
1 small tomato, seeded and chopped
1/2 cup fresh cilantro, chopped
1 large avocado, sliced, for garnish
Rub shucked and silked corn-on-the-cob
with a small amount of olive oil, then sprinkle
generously with salt, pepper and chili powder.
Place corn on a baking sheet in a very hot oven for
30 minutes, rolling several times for even roasting.
Let cool, and remove kernels to a bowl. Add onion, jalapeno, tomato and cilantro to salad.
1 large lime
2 Tbs olive oil
1 tsp minced garlic
1/4 tsp cumin
1/4 tsp salt
1/8 tsp cayenne pepper (optional)
Squeeze lime into a small bowl, add seasonings and whisk in olive oil. Drizzle over salad and toss.
6 U.S. Farm-raised striped bass filets.
Generously season striped bass fillets with salt and pepper. Place on lightly oiled grill for 5 minutes. Turn and grill for about 5 minutes more. Remove to a plate and top with corn salad. Garnish with fresh avocado slices, and serve immediately.
Per 3.5 ounces (100 grams) of raw edible portion
Source: USDA National Nutrient Database
Click here for U.S. Food & Drug Administration’s Food Facts on selecting, storing and serving seafood safely.