After a day of fishing we clean your fish for you and send you on with these delicious striper recipes to COOK YOUR CATCH for friends and family:

Seared Wild Striped Bass with Sauteed Spring Vegetables

Recipe courtesy Anne Burrell

Ingredients:

• Salt
• 1 bunch asparagus, snapped where it wants to naturally break
• 2 cups sugar snap peas, tips and strings removed
• 1 cup shelled fava beans
• Extra-virgin olive oil
• 3 cloves garlic• 1 cup morel mushrooms, cleaned and cut lengthwise in 1/2
• 1/2 cup chicken or vegetable stock
• 4 (6-ounce) wild striped bass fillets, with skin

Directions:

Bring a large pot of well-salted water to a boil. Meanwhile, fill a large bowlwith ice water and salt it well. Place the asparagus in the boiling water and cook until the water comes back to a rolling boil. Remove and place it immediately in the salted ice water. When the asparagus has cooled completely, remove it from the water and reserve. Repeat this process with the sugar snap peas and then the fava beans. You can use the same blanching water for all of the veggies, just be sure to always do the fava beans last. Fava beans have very high iron content and will turn the blanching water black. After the beans are blanched and cooled, remove the tough outer skin to reveal a lovely spring green fava bean

For the veggies:
Coat a large saute pan with olive oil. Smash the three garlic cloves with the heel of your hand and add to the saute pan. Bring the pan to a medium high heat. When the garlic has become golden brown and very aromatic remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the mushrooms and stock, season generously with salt, and saute for 1 minute. Add the prepared veggies, season with salt and saute until all the ingredients are coated with oil and hot and almost all the stock has evaporated. Serve immediately or later at room temperature.

For the fish:

Take the fish out of the refrigerator about 10 to 15 minutes before using. Pat the skin dry with a paper towel and season the fish on both sides with salt. Heat a large saute pan coated generously with extra virgin olive oil over high heat. Coat the bottom of another slightly smaller saute pan with olive oil. Gently place the fish fillets skin side down in the saute pan and place the other saute pan directly on top of the fish. The purpose of this is to gently press the skin of the bass onto the bottom of the saute pan to create a lovely crispy fish skin. Be sure to oil the bottom of the top saute pan or the fish will stick to it. After a couple of minutes remove the top saute pan from the fish, this will allow the steam to escape and the skin to become very crispy. As fish cooks it turns from translucent to opaque. The idea is to cook the fish 2/3’s of the way on the skin side and flip it over for the last 1/3 of the cooking time. The rule for fish is about 7 to 8 minutes per inch of thickness, a little less if you like your fish more on the rare side.

Serve the fish over the sauteed spring veggies and dig in!

Recipe by ©Television Food Network G.P.

Easy Baked Striped Bass with Tomatoes, Rosemary and Olives

Recipe courtesy Emeril Lagasse

Ingredients:

• 2 (3-pound) whole fish, such as striped bass, scaled and gutted
• 2 tablespoons kosher salt
• 2 teaspoons ground white pepper
• 2 lemons, sliced 1/4-inch thick crosswise
• 1 large onion, thinly sliced
• Drizzle white wine, plus 1 1/2 cups
• 6 sprigs fresh rosemary, plus 2 tablespoons needles
• 4 plum or 2 larg

e beefsteak tomatoes, cored and sliced
• 2 tablespoons julienned lemon zest
• 1/2 cup garlic cloves, sliced (1/4-inch thick)
• 1 cup sliced kalamata olives
• 1/2 cup fish or shrimpstock

• 1/2 cup extra-virgin olive oil

Directions:

Preheat the oven to 425 degrees F.
Season the striped bass with the salt and pepper. Place the lemon slices on the bottom of a large roasting pan and top with the onion slices. Drizzle with white wine. Place 3 sprigs of rosemary on top of the sliced lemons and onion. Lay the fish on top of the onion slices, then divide the tomato slices, rosemary needles, lemon zest, garlic cloves and olives evenly over the tops of the fish. Pour 1 1/2 cups wine around the fish, and drizzle each fish with 2 tablespoons of the olive oil. Place the fish in the oven and roast, uncovered, for 20 minutes. Remove and drizzle the fish stock over the fish, as well as another 2 tablespoons of olive oil over each fish. Return to the oven and continue to cook until well caramelized, about 15 to 20 minutes. Remove the fish from the oven and drizzle with the remaining 1/4 cup of olive oil.
Serve immediately, with the pan drippings drizzled over the top of the fish.

©Television Food Network G.P.

Striped Bass with Mushrooms

Recipe courtesy Food Network Magazine

Ingredients:

• 3 tablespoons unsalted butter
• 5 large shallots, thinly sliced
• 2 sprigs fresh thyme
• Kosher salt and freshly ground pepper
• 10 ounces white mushrooms, trimmed and quartered
• 4 6-ounce skin-on striped bass fillets (about 1 inch thick)
• 2 tablespoons extra-virgin olive oil
• 3/4 cup dry white wine
• 3/4 cup heavy cream
• Chopped fresh parsley or chives, for garnish (optional)

Directions:
Heat the butter in a large skillet over medium heat. Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes.
Meanwhile, season the fish with salt and pepper. Heat the oil in another large skillet over medium-high heat. Add the fish, skin-side down, and cook until the skin is crisp, 3 to 4 minutes; transfer to a plate. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2 to 3 minutes. Add the cream and simmer to thicken slightly, 2 to 3 minutes. Season with salt and pepper.
Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up. Simmer until the fish is just firm and translucent, 5 to 7 minutes.

©Television Food Network G.P.

Striped Bass Puttanesca with Seared Fingerling Potatoes

Recipe courtesyDave Lieberman

Ingredients:
Puttanesca:
• 1/4 cup extra-virgin olive oil
• 4 large garlic cloves, thinly sliced
• 1/4 teaspoon red pepper flakes
• 3 anchovies, roughly chopped or mashed with a fork
• 1/4 cup capers
• 3/4 cup pitted Moroccan oil-cured black olives, roughly chopped• 1/2 cup white wine
• 6 cups Basic Tomato Sauce, recipe follows
• 4 (6-ounce) striped bass fillets, skinned
• Kosher salt and freshly ground black pepper
• 1 small bunch basil, stemmed, for garnish
Potatoes:
• 1 pound fingerling potatoes, parboiled for about 12 to 15 minutes, drained and cooled
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper

Directions:In a large skillet over medium heat, heat the olive oil. Add the garlic and red pepper flakes and cook until just fragrant, 1 minute. Add the anchovies, capers and olives and cook until the anchovies have begun to dissolve in the oil, about 5 minutes. Pour in the wine and the Basic Tomato Sauce and bring to a simmer. Add the fish fillets, making sure they are submerged in the sauce, and gently simmer until the fish is cooked through and the flesh is milky white and slightly flaky, about 10 minutes. Season with salt and pepper, to taste.
Meanwhile, cut each fingerling in half lengthwise and place in a medium bowl. Toss well with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the potatoes, cut side down, and cook until well browned, about 5 minutes.
Serve the potatoes alongside the puttanesca and garnish with basil and freshly ground black pepper.
Basic Tomato (Pomodoro) Sauce:
5 tablespoons olive oil, plus extra for garnish
12 cloves garlic, thinly sliced
6 (28-ounce) cans chopped tomatoes
2 1/2 teaspoons sugar
Kosher salt
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.
Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.
Yield: about 6 quarts sauce
©Television Food Network G.P.

Roasted Striped Bass

Recipe courtesy Barefoot in Paris

Ingredients:

• 2 tablespo

ons good olive oil
• 1 cup chopped yellow onions
• 2 ounces pancetta or

bacon, diced
• 1 tablespoon chopped garlic
• 1 (28-ounce) can plum tomatoes, drained and diced
• 1 teaspoon saffron threads
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dry white wine
• 1/4 cup Pernod, optional
• 1 (2 to 3-pound) striped bass fillet, skin removed
• 1 pound large shrimp, shelled and deveined
• 24 mussels, cleaned and debearded
• 2 tablespoons chopped fresh flat-leaf parsley

Directions:
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.
©Television Food Network G.P.

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