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| Jim and his 47 lb. Striped Bass |
This recipe and this bass were both given to me by my husbands co-worker named Jim Speer! When my husband told me that Jim had an amazing recipe for striped bass I said "Oh, that's nice"...never thinking he REALLY had an amazing recipe for striped bass! He works in an office. He's not a Chef! How good can it be? But he does LOVE to go fishing! So I knew at least the fish would be fresh! Well, I can honestly say that this is the best broiled fillet of fish I ever ate!!! The butter, the wine, the lemon zest and the Parmesan cheese, all go so well with this fish! And the fact that Jim caught the fish only hours earlier, was just the cherry ontop of the sundae! Thank you Jim Speer, for the fish and the recipe!
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| Butter Parmesan Striped Bass INGREDIENTS; 1-2 lb striped bass fillet - trimmed and cut into serving size portions kosher salt black pepper 4 Tbls. butter 2 Tbls. white wine, dry - not cooking wine 2 1/2 Tbls. fresh grated Parmesan cheese 1 tsp. lemon zest 1/4 tsp. paprika DIRECTIONS; Sprinkle fish with salt and pepper on both sides and set aside. Place just the butter, in shallow baking dish, large enough to accommodate all the fish. Place the dish with the butter in a 375 degree oven til the butter browns. Then dip both sides of the fish in this browned butter and bake for 10 minutes, uncovered, on middle rack. Sprinkle with lemon zest, wine, parmesan cheese and paprika. Broil on top rack at 500 degrees for 2-3 minutes or til parmesan cheese starts to bubble and brown. To serve spoon butter/wine sauce over fish. |
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