Bass Recipes

Staff Picks

Grilled Striped Bass

We serve the fillets over our Corn and Clam Chowder Sauce, but they are also delicious on their own, with just a sprinkling of lemon juice.

Sauteed Black Sea Bass With Capers and Herb-Butter Sauce

Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white fish with a thin skin that will get super-crispy in the pan.

Cioppino (Seafood Stew)

This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an additional 8 ounces of white fish to keep the stew hearty.

Whole Roasted Sea Bass

This recipe for whole roasted sea bass is courtesy of Sam Hayward of Fore Street.

Roasted Sea Bass with Sweet Potatoes, Spinach, and Salsa Rustica

Salsa rustica is an Italian-inspired blend of fresh herbs, capers, vinegar, and oil. Here, it's made with parsley and used to dress a sheet-pan supper of meaty sea-bass fillets, warm spinach, and garlicky sweet potatoes.

Fish Chowder

This comforting bowl of chowder uses the natural starches found in russet potatoes to provide body, while a touch of heavy cream adds a velvety richness. The result is a naturally gluten-free soup with a light, creamy consistency that lets more delicate flavors like shallots and fish shine through.

Fish en Papillote

Cooking en papillote (in parchment) seals in the moisture of fish fillets, yielding a silken entree and perfectly crisp-tender vegetables.

Fish Fillet with Rosemary

Any firm-fleshed white fish is the perfect vehicle for this deep-flavored, earthy sauce; you can also try it with fresh sea scallops. If you don't want to flour the fish, place all the ingredients in a parchment paper or foil pouch and bake in the oven instead.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Halibut in Parchment

Steaming fish "en papillote" is a French technique, but with cilantro, ginger, sesame oil, and rice vinegar, you can put a Southeast Asian-inspired twist on the classic Halibut in Parchment dish.

Grilled Garlic-Lime Fish Tacos

Have ice-cold beer, a pitcher of margaritas, or freshly squeezed limeade on hand to serve with these fish tacos that make the perfect summer party food.

Oven-Roasted Fish and Mushrooms

Flavorful mushrooms, fresh herbs, and olive oil are healthy ways to enhance lean fish.

Grilled Fish for Tacos

Rather than double-fry it as they do in Baja, we rubbed ours with 3 spices and grilled it.

Inspiration and Ideas

Seafood Stew

This brothy seafood supper is both light and satisfying -- and ready in under 30 minutes.

Steamed Whole Fish

This light and healthy steamed whole fish recipe is part of "Martha Stewart's Cooking School."

Seafood in Fennel Broth

Emeril's Fish Provencal

Sea Bass with Kale and Cannellini Beans

Fish Tacos with Spicy Slaw

Broiled Striped Bass With Tomatoes and Fennel

All Bass Recipes

Salt-Baked Striped Bass

Baking in salt is a sneaky way of splitting the difference between steaming and roasting. The layer of coarse salt and egg whites is there to seal in moisture. Heat causes the salt to form a hard crust, which, when cracked open, reveals a succulent bass, infused with ginger and lemongrass.

Parchment-Baked Black Bass

Black bass is what we used, but firm-fleshed mild fish (striped bass, for example) and fine-textured weakfish and tilapia swap in well. These Asian flavors are complemented by brown or white rice and steamed bok choy.

Black Cod with Miso

Corn and Clam Chowder Sauce

Serve this creamy sauce with our Grilled Striped Bass.

Steamed Black Bass with Ginger and Scallions

Stacking fish and vegetables in a multilevel steamer lets you cook everything simultaneously. Red snapper or trout are good alternatives to black bass.

Striped Bass with Yuzu Kosho and Wilted Spinach

Striped bass takes on savory Asian flavors in this impressive recipe from Michael Cimarusti, head executive chef at Providence.Also try:Black Sea Bass with Matsutake Mushrooms and Rosemary

Striped Bass with Lemon, Shiitake, and Baby Bok Choy

Baking fresh ingredients in parchment packets requires less fat than other cooking methods and keeps fish moist and tender. Quick cleanup is an added bonus.

Grilled Whole Fish with Lemon Emulsion

In Greece, Mediterranean sea bass is known as "lavraki," and is considered a prized fish in Europe. Try this flavorful recipe from chef Jim Botsacos of Molyvos restaurant for your own Greek feast.

Striped Sea Bass with Blood Oranges and Olives

Pan-seared striped sea bass is flavored with a blood-orange juice reduction and topped with segments of the fruit and olives. Navel oranges can be substituted for the blood oranges.

Lime Ceviche

Jalapeno, ginger, and lime enliven this "cooked" seafood dish; cool mint, cilantro, cucumber, and avocado round it out.

Grilled Sea Bass Fillets with Okra Kebabs

A homemade Arabic spice blend and plenty of fresh cilantro give flame-kissed sea bass and okra tons of flavor.

Broiled Striped Bass with Cauliflower and Capers

Another firm-fleshed fish, such as halibut or salmon, can be substituted for the striped bass. Broilers vary in heat intensity; move the rack to a lower position if the cauliflower or fish is browning too quickly, or to a higher rack if too slowly.

Thomas Keller's Mediterranean Bass with Squid, Fennel, and Tomatoes

Provencal Seafood Pie

Ingredients associated with Mediterranean fish stews -- garlic, fennel, saffron, and seafood -- are brought together in our Provencal potpie, which is served with garlicky aioli; the pie is topped with convenient store-bought puff pastry, whose layers won't overwhelm the lobster, shrimp, bass, and halibut underneath.

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