Best 5 Spicy Striped Bass Recipes
Striped bass is a delicious and versatile fish that can be prepared in a variety of ways. This article features three different recipes for spicy striped bass:
* **Spicy Striped Bass with Mango Salsa:** This recipe combines the flavors of spicy striped bass with a refreshing mango salsa. The fish is grilled or pan-fried until cooked through, then topped with a salsa made with mango, red onion, cilantro, and lime juice.
* **Spicy Striped Bass Tacos:** These tacos are a fun and easy way to enjoy spicy striped bass. The fish is grilled or pan-fried and then shredded. It is then served on tortillas with your favorite taco toppings, such as avocado, salsa, and sour cream.
* **Spicy Striped Bass Soup:** This soup is a hearty and flavorful way to warm up on a cold day. The fish is simmered in a broth made with tomatoes, onions, peppers, and spices. The soup is then served with rice or crusty bread.
These recipes are all easy to follow and can be made with ingredients that are readily available. So next time you're looking for a delicious and spicy seafood dish, give one of these recipes a try!
STRIPED BASS POACHED IN SPICY SOY SAUCE
Poaching fish in a mixture of soy sauce and water is a simple, fast method that adds gorgeous flavor to fillets, which emerge moist and succulent. It is also flexible and forgiving, with a cooking liquid that can accommodate a host of seasonings. Here those seasonings are sugar (to cut the saltiness of the soy sauce), scallions and an optional fresh or dried chile pepper (either minced or put in whole), but you could experiment with ginger, garlic, lime juice or other flavors. Combine all the ingredients, except the bass, in a skillet. Bring to a boil, add the fish flesh-side-down, and adjust the heat so that the mixture does not bubble too aggressively. The fish cooks in 8 to 10 minutes, until its flesh is mahogany-colored and doesn't resist when you slice in with a thin-bladed knife. Serve on top of rice, garnished with the cooking liquid and the scallions, which are now limp and tender. Other fish, like cod, halibut, monkfish and salmon, also work, but keep an eye on it as it poaches - you will likely need to adjust the cooking time slightly.
Provided by Mark Bittman
Categories dinner, quick, project, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the soy sauce, water, sugar, scallions, chile (if using) and 1/2 to 2/3 cup water in a skillet just large enough to hold the fish. Turn the heat to medium high, and bring to a boil.
- Add the fish, and adjust the heat so the mixture bubbles but not furiously. Cook 8 to 10 minutes, turning once or twice, until the fish is coated with a brown glaze and cooked through. Serve with white rice, spooning the sauce over all and garnishing with the scallions.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1585 milligrams, Sugar 4 grams
SPICY STRIPED BASS
This recipe can be made with any white meat fish that is suitable for the grill. People who do not like fish usually go for seconds!
Provided by CPA Chef
Categories Bass
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sauce: Saute the garlic, scallions, ginger, and the habanero chili in oil in a saucepan. When browned, add the remaining ingredients and cook for 5 minutes.
- Bass: Grill the Striped Bass. Depending on the thickness of the filets and the heat of the fire, grill for 8 to 10 minutes.
- Pour sauce on the bass filets. Garnish with chopped scallions.
Nutrition Facts : Calories 114.1, Fat 6.3, SaturatedFat 1, Sodium 633.5, Carbohydrate 13.2, Fiber 0.9, Sugar 10.2, Protein 1.9
WHOLE GRILLED ACHIOTE STRIPED BASS WITH SPICY PICKLED RED ONIONS
Provided by Jeffrey Saad
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the grill to medium-high.
- In a medium bowl add the orange juice and the lime juice. Stir in the achiote paste, cumin, oregano and salt. Mix into a smooth paste. Rub the paste all over inside and outside of the fish. Drizzle both sides of the fish liberally with vegetable or canola oil. Put the fish on the grill. Grill until golden, about 4 minutes and then carefully flip the fish over. Grill until the fish starts to separate when lifted with a spatula. Fish will be golden brown with some charring.
- Lay the fish on a large platter. Cover with pickled red onions, sliced avocado and chopped cilantro and serve family style.
- To make the Pickled Red Onions:
- Add the sliced onions to a medium-size bowl large enough for the onions to be spread out into a thin layer. Juice the limes into the bowl, then add the chopped chile and salt. Stir to combine. Allow to sit at room temperature for 2 hours, stirring every 30 minutes or cover and refrigerate overnight. Onions are ready when they are bright pink and softened. Their flavor will be sweet and spicy with a little texture but not crunchy.
- Yield: about 1 cup
SPICY STRIPED BASS TACOS**** RECIPE
Provided by Gigirox
Number Of Ingredients 10
Steps:
- 1-Combine 1 tablespoon lime juice, 2 teaspoons chili powder and garlic powder in a small bowl. Brush over the fillets and let stand 5 minutes. 2-Meanwhile, combine remaining lime juice and chili powder with olive oil, vinegar and salt in a small bowl. Mix well with a fork and set aside. 3-Broil fillets, 4 to 6 minutes on each side or until fish flakes easily with a fork. 4-Fill each taco shell with about ½ cup lettuce or cole-slaw mixture. 5- Break fish apart into large chunks with fork, and place chunks in each taco shell or tortilla, on top of lettuce/coleslaw. 6-Sprinkle fish with one tablespoon of avocado. Drizzle with dressing or salsa and serve immediately.
SPICY STRIPED BASS WITH CARROT NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Mix the butter, harissa, ginger, garlic, lemon juice and a pinch of salt in a small bowl.
- Tear off 4 large sheets of heavy-duty foil. Divide the carrots, chickpeas and cilantro among the sheets; season with salt and pepper. Place the fish fillets skin-side up on top of the carrots. Season the fish with salt, then spread with the harissa butter. Bring two opposite ends of the foil together and fold twice to seal. Fold in one of the other sides, leaving one side open. Carefully pour 1/4 cup orange juice into each packet. Fold and seal the last side, leaving room for heat to circulate.
- Grill the foil packets until the fish is opaque and cooked through, about 15 minutes. Carefully open the packets and sprinkle with more cilantro.
Tips:
- To ensure the crispy skin, pat the sea bass dry with paper towels before cooking.
- Use a heavy-bottomed skillet or grill pan to prevent the fish from sticking.
- Don't overcrowd the pan or grill. Cook the fish in batches if necessary.
- Cook the fish over medium heat until the skin is crispy and the flesh is cooked through.
- Use a spatula to carefully flip the fish to prevent it from breaking.
- Season the fish with salt and pepper before cooking, and add additional seasonings to taste.
- Serve the fish immediately with your favorite sides, such as roasted vegetables, rice, or salad.
Conclusion:
Spicy striped bass is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its crispy skin, flaky flesh, and flavorful sauce, this dish is sure to please everyone at the table. So next time you're looking for a tasty and healthy seafood recipe, give spicy striped bass a try. You won't be disappointed!
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 »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #szechuan #main-dish #seafood #asian #chinese #easy #fish #spicy #stir-fry #freshwater-fish #bass #taste-mood #3-steps-or-less #technique
You'll also love
