1 - 10 of 13 for striped bass

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This soup is a cousin to fish chowder, an old traditional dish from the Atlantic Coast. Any type of white fish with few bones may be used. Heat ...

Slice striped bass very thin. Combine ... marinade. Let the mold sit for 3 hours in refrigeration. Season with salt and pepper, and the left over marinade.

Preheat oven 375 degrees. Use pan large enough to hold fish and line it with aluminum foil. Place fish on top of the foil and make a border around ...

Clean and split bass, but do ... minutes or until fish is tender, basting frequently with the wine. Serve with own sauce. Serve with marinated cucumbers.

Preheat oven to ... pan, combine the bass and vegetable mixture. ... remaining parsley, pour over the fish and serve, garnished with lemon slices. Serves 6.

(5-7 pound before ... and arrange the bass in an oiled ... often. Ready when opaque and flakes slightly when probed with a fork. Remove string and enjoy.

Line a baking dish with foil; add water under foil. Wash fish. Season with black and white pepper, salt, paprika. Place fish in foil. Top with ...

Cut up bass; salt and pepper. Roll in hot sauce, meal or flour. Fry in deep, hot Crisco until brown.

Combine stuffing mix, tomatoes, onion, sugar, salt, tarragon and pepper. Set aside. Mix butter and lemon juice, brush outside surface of fish. Place ...

Cut fish into chunks an inch or so in size. (Thick fillets are best.) Cook in 3 cups of salted water. Bring to a slow boil then simmer gently (so ...

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