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Asian Marinated Striped Bass

(Cooking Light, March, 2004)

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Baked Bass with Fennel

(Bon Appétit, May, 1999)

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Baked Bass With Romano Cheese

(Paula’s Home Cooking, Episode: Catch Of The Day, Season: 2)

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Baked Sea Bass In Herbed Salt Crust

(Gourmet, March, 1995)

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Baked Sea Bass With Walnut-Breadcrumb Crust And Lemon-Dill Sauce

(Bon Appétit, November, 1998)

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Baked Seabass With Homemade Garlic Butter And Herb Bread Crumb Topping

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Baked Striped Bass with Fennel and Pernod

(Saveur, July/August, 1995)

The addition of fennel in this preparation adds a richer dimension to this delicate fish.
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Bass Agrodolce With Spaghetti Squash And Mushrooms

(Food Network Magazine, October, 2009)

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Bass Filets with Lobster and Lobster Sauce

(Cooking by James Peterson, 2007)

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Black Bass And Green Beans With Dill Butter Sauce

(Gourmet, April, 2007)

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Black Sea Bass And Mussels A La Nage

(Sara’s Secrets, Episode: Poach It!, Season: 4)

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Black Sea Bass With Sweet-And-Sour Orange Rhubarb Sauce

(Gourmet, April, 2006)

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Comments:

On July 2, 2009, 11:17 am spm said:

A perfect example of pairing rhubarb with flavors such as cinnamon and ginger.


Blackened Striped Bass with Corn Spoon Bread and Greens

(Real Simple, March, 2008)

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Blue Corn Crusted Black Bass

(Paula’s Party, Episode: House Of Blues Party, Season: 4)

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Braised Fillets of Striped Bass or Other White Fish with Tomatoe Sauce

(Cooking by James Peterson, 2007)

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Braised Fillets of Striped Bass with Curry

(Cooking by James Peterson, 2007)

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Braised Fillets of Striped Bass with Mole Sauce

(Cooking by James Peterson, 2007)

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Broiled Sea Bass with Pineapple-Chili-Basil Glaze

(Cooking Light, August, 2001)

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Chile Pepper Striped Bass

(Cooking Light, August, 2009)

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Chilean Sea Bass

(Bbq With Bobby Flay, Episode: What’s The Rub?, Season: 1)

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Creole-Style Sea Bass Fillets

(Food & Wine, November, 2004)

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Crisp Red-Cooked Bass Fillets

(Gourmet, October, 1993)

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Crispy Sea Bass with Noodles

(Food & Wine, August, 2006)

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Cumin-Crusted Chilean Sea Bass

(Cooking Light, December, 2001)

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Cumin-Dusted Sea Bass On Green Rice

(Gourmet, January, 2000)

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