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Striped bass

Explore 32 recipes, 9 videos, and more

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Chef Waltuck's Striped Bass with Sage Butter

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Ted Danson and Salt Baked Striped Bass

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Seafood Stew Quick and Easy with Sarah Carey

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Striped Bass with Yuzu, Spinach, and Sake

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Rick's Seviche 101

Ingredients
  • 1 pound fresh skinless striped bass, snapper, halibut, or other white ocean fish fillets, cut into 1/2-inch cubes
  • 1 1/2 cups freshly squeezed lime juice, plus more if needed
  • 1 medium white onion, cut into 1/4-inch dice
  • 2 medium-large tomatoes (1 pound), cut into 1/4-inch dice
  • 1 to 2 jalapenos, stemmed, seeded, and finely chopped
  • 1/3 cup chopped fresh cilantro, plus a few leaves for garnish
  • 1/2 cup chopped pitted green olives, preferably manzanillos
  • 1 to 2 tablespoons extra-virgin olive oil
  • 3 tablespoons freshly squeezed orange juice
  • Coarse salt
  • 1 large ripe avocado, peeled, pitted, and diced
  • Tortilla chips, for serving
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Striped Bass with Braised Leeks, Orange, and Thyme

Ingredients
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 4 large leeks (about 2 1/4 pounds), white and pale-green parts only, halved lengthwise, rinsed well and patted dry
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 8 sprigs fresh thyme, plus more for garnish
  • 1 large navel orange, thinly sliced crosswise, plus 1/4 cup fresh orange juice (2 oranges total)
  • 4 skinless striped bass or sea bass fillets (about 4 ounces each)
  • 6 pitted Kalamata olives, thinly sliced crosswise
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Fish en Papillote

Ingredients
  • Zest from 2 limes, finely shredded
  • 3 limes, juiced
  • 4 garlic cloves, thinly sliced
  • 1 piece (2 inches) ginger, peeled and julienned
  • 1 medium red onion, halved and thinly sliced
  • 2 mild to spicy red chiles, halved
  • 4 fillets (6 ounces each) black bass, halibut, or striped bass
  • 4 heads baby bok choy (or 1 large head, quartered)
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 8 sprigs fresh cilantro
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Striped Bass Plaki

Ingredients
  • 1 (2-to-3-pound) sea bass, black bass, blue fish, or weakfish, gutted and scaled, gills removed
  • Extra-virgin olive oil
  • Coarse salt and cracked black pepper
  • About 1 teaspoon dried Greek oregano
  • 1 lemon, thinly sliced
  • 6 large sprigs fresh thyme
  • 6 large sprigs fresh rosemary
  • 4 fresh or 8 dried bay leaves
  • 16 whole cloves garlic
  • 1/2 small red onion, very thinly sliced
  • 3 plum tomatoes, cut into wedges
  • 2 russet potatoes, quartered lengthwise and cut crosswise into big chunks
  • 1 large zucchini, thickly sliced on the bias
  • 1 sweet onion, thickly julienned
  • 16 Kalamata olives, pitted
  • 1/3 cup assorted torn, fresh herbs, such as dill, mint, and parsley
  • 1/3 cup capers
  • 1 1/2 cups white wine
  • 2 tablespoons Garlic Puree, or cold, unsalted butter
  • 2 lemons, cut into wedges, for serving
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Striped Bass en Papillote

Other Ideas:
Main course
Ingredients
  • 1 teaspoon extra-virgin olive oil, plus more for drizzling
  • 4 large cloves garlic
  • 2 to 3 tablespoons unsalted butter, melted
  • 2 striped-bass fillets (6 to 8 ounces each)
  • Salt and freshly ground black pepper
  • 2 shallots, thinly sliced
  • 2 plum tomatoes, sliced
  • Zest of 1 orange
  • Several sprigs fresh thyme, or 1/2 teaspoon dried
  • 1/4 cup oil-cured olives, pitted
  • 2 tablespoons white wine, or fresh orange juice
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