Lemon-Mint Striped Bass Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6


2 pounds striped bass fillets, cut into thin slivers or strips
2 teaspoons salt
Juice of 2 lemons
1 tablespoon lemon zest
1 tablespoon orange zest
¼ cup fresh orange juice
¼ cup extra virgin olive oil, citrus flavor preferred
1 medium red onion, halved and sliced thin
1 cup black cured olives, pitted and halved
1 cup fresh mint, chopped
Black pepper


In a baking dish lay out cut fish and season with salt. In a separate bowl whisk together the citrus juice, zest, and oil. Pour over fish and add the red onions and mint and stir, let stand for 25 minutes in the refrigerator. Take out and let stand at room temperature for 5-10 minutes and season with black pepper.

Whole Roasted Striped Bass with Lemon & Herbs

May 17th, 2011 § 0 comments § permalink

Serves 4


3 pound striped bass, with head, scaled and gutted
4 tablespoons olive oil
½ fresh thyme, chopped
2 fresh bay leaves
1 lemon or orange, sliced and cut in half
Salt and pepper


Place sheet pan in oven and preheat to 500°F.

Score the skin of the fish with 2 big X’s on each side of the fish. Rub down both sides of the fish with half of the olive oil and season with salt and pepper. Stuff the fish with thyme, bay leaf and citrus slices. Once oven has reached its desired temperature, add the other 2 tablespoons of olive oil onto the sheet pan. Place fish on pan and roast for 18-20 minutes or until done. The meat of the fish should easily flake away from the bone with a fork.

Note: If you have a cast iron griddle; heat that on the stove and place that onto the sheet pan in the heated oven. Add the olive oil and fish onto the griddle for an evenly roasted fish.

Recipe Property of Brendan McDermott

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