| Broiled Striped Bass Recipe |
Hints for preparing Striped Bass. I have always found Striped Bass to be a little dry, slightly tough and easily over cooked. Now that they are easier to catch and more plentiful, I asked a friend of mine who is the head chef at country club about how to cook bass. He gave me a terrific clue on how to make it tender and tasty. In fact it applies to most fish.
Here is his idea. First, you scale the bass leaving the skin on. Then you cut the fillet into vertical slice at an angle from the top of the fillet to the stomach edge. The slice should be 1/2 to 1 inch thick. You then put olive oil all over the fish and between the slices. Next you arrange the fish on the cooking pan, I use a zig zag pattern with the skin up and make each other slice off center forming a modern art fillet. Now is the time to put fresh spices like oregano between the slices. A little dusting of bread crumbs especially if you opted for skin side down. Broil for 8 minutes. It really makes a difference. You can also opt to slice only 7/8 of the way to the skin, the result is the same. The recipe is also a good way to stretch the fish to go farther by presizing the portons. You could also squirt a thin layer of Duchess Potatoes between the slices. They should turn brown during broiling. Make sure to baste with butter.
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