Bass Recipes

This recipe from Chef Marcus Samuelsson calls for either cod or striped bass, which he says is the freshest fish on the market. A slaw made with tomatoes, cabbage, onion, jalapeño, and lime juice makes for the perfect topping. 

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

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

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.

Mint is no longer for sweet dishes -- try this bright herb in a fish dish for a dinner that feels special.

This Grilled Fish with Spicy Cantaloupe-Cucumber Salad features Southeast Asian-inspired flavors of ginger, fish sauce, lime and mint. And, it only takes 30 minutes to prepare.

Simple but sophisticated, this dish is an easy and light idea for a summer meal.

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.

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

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.

This whole fish is roasted with tomato, lime, onions, thyme, olive oil and white wine.

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.

This five-ingredient dinner gets its flavor from a marinade made with white miso, sugar, mirin, and sake. Once the fish—your choice of black cod or sea bass is done marinating—it's broiled until caramelized. 

Just a little bit of saffron helps gives this seafood stew its fragrance and beautiful hue.

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.

Feel free to mix it up here. Try red snapper or shrimp in place of the striped bass, or swap out the rice for quinoa, farro, or a mix of grains.

The sweet-soft flesh of the whitefish offers a pleasing contrast in taste and texture to the salty crunchy bacon.

In this riff on bouillabaisse, pasta shapes are added to the broth just before the dish is served. Ask your fishmonger to fillet the fish, reserving the head and bones of one for the broth.

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.

Cooking bass in a bed of salt not only turns out moist, flaky fish, but it also makes for a striking presentation.

In this recipe, the parsley and oranges in the salad pair well with fish (such as striped bass). The salad also goes great with chicken or pork. When buying parsley, look for small, tender leaves. Large leave tend to be tough and less delicious.

You'll have more green sauce than you'll need for this recipe, but it will keep in the refrigerator at least a week. Spoon it on steak, chicken, pasta, or roasted vegetables.