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Baked Striped Bass Recipes


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Baked Striper with Spiced Shrimp Stuffing

This recipe is for one, 2 pound striper filet, feeding about four people.

    The Shrimp Stuffing:
  • 1/2 pound shrimp, peeled, de-veined and rinsed
  • 1 tablespoon margarine
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon thyme
  • 1/8 teaspoon oregano
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 tablespoon brown spicy mustard
  • 1/4 cup finely chopped celery
  • 1/4 cup shreded carrot
  • 1/4 cup finely chopped onion, vidalia preferred
  • 1 tablespoon grated lemon peel
  • 2 to 3 cups soft bread crumbs


Drink 3/4 of a can of beer (best part of this recipe). Leave rest to warm up to room temperature. Choose a good brand, shrimp don't like discount beer.

How To Work It: After can of beer is warm, and you have all of ingredients ready, take a cast iron skillet and heat it to a medium-high temperature.

Grind and mix cayenne, thyme, oregano, and red pepper.

Melt margarine, add spice mix, Worcestershire sauce and mustard. When this bubbles up add shrimp. Stir and shake pan while shrimp cook until opaque and curled. Chop up shrimp into bite size pieces. Add beer, celery, carrot, onion, lemon peel and cook another 3 minutes. Mix in bread crumbs until desired consistency is achieved. It depends on own desires, some like it very moist, some like it drier. Continue to heat on a low heat until fish is ready to be put in oven.

    The Ingredients for Fish:
  • 2 pound striped bass filet
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon thyme
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon parsley
  • 1/2 tablespoon chili powder
  • 1 tablespoon margarine


Fixin' de fish: Heat oven to 425 degrees.

Combine all spices in a bowl and grind 'em up real good.

In a baking pan that has been greased lightly with margarine, or sprayed with no-stick cooking spray, pile stuffing in center and wrap filet around stuffing best you can. Take a couple of toothpicks to hold it in place. Spread margarine on fish and sprinkle fish liberally with spices to taste.

Place in oven for about 30 minutes, or until fish flakes easily with a fork.

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Baked Striper With Bleu Cheese Dip

  • 1 medium shallot (diced)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon Old Bay Seasoning
  • 4 tablespoons pickled jalapenos (chopped)
  • 1 medium tomato (chopped)-summer tomatoes are the yummiest
  • 16 oz Bleu Cheese Salad Dressing (Naturally Fresh is our favorite)
  • 1/4 cup whipped cream cheese
  • 3/4 cup cooked striper (finely shreded)


Striper Preparation (Foil Steamed):

Remove skin and all dark meat, then place filets in foil packet
Drizzle with fresh lemon juice
Lightly salt and pepper
Sprinkle 1 tablespoon of dried parsley over filets
Seal packet tightly-cook 425 degrees for about 20 minutes.
Cooking time will vary with thickness of filets. Fish should flake easily.
In medium bowl, combine bleu cheese dressing and cream cheese. Fold in cream cheese, being careful not to break up bleu cheese chunks. Add seasonings, then shallots, tomatoes and jalapenos. Finally, fold in shreded striper.

Don't be afraid to add or delete ingredients according to your taste preference. Suggested dippers are fresh vegetables, crackers, corn chips and bread sticks.

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Baked Striper Enchiladas

  • 12 ounces shreded cooked striper
  • 8 ounces cream cheese
  • 1 3/4 cups Monterey Jack cheese, finely shreded
  • 3 tablespoon dry white wine
  • 1/2 teaspoon ground cumin seed
  • 1/2 cup scallions finely chopped
  • 3 tablespoons butter
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 3/4 cups milk
  • 7 to 10 corn tortillas


Striper Preparation (Foil Steamed):

Remove skin and all dark meat, then place filets in foil packet
Drizzle with fresh lemon juice
Lightly salt and pepper
Scatter handful of fresh cilantro over striper filets
Seal packet tightly-cook 425 degrees for about 20 minutes.
Cooking time will vary with thickness of striper filets. Fish should flake easily.

Step 1

Enchilada Filling
Combine cream cheese, 3/4 cup Monterey Jack cheese ( loosely packed ), wine and cumin seed. Beat with an electric mixer to create a creamy texture. Fold in shreded cooked striper with wooden spoon.

Step 2

Cooking tortillas
Cover bottom of fry pan with oil, about 1/4 to 1/2 inch deep. Place corn tortillas in hot oil for about 8-12 seconds, making sure tortillas are completely covered by oil. Drain on newspapers, and pat both sides with paper towels to remove excess oil. The tortillas should be still be limp.

Step 3

Spray baking dish lightly with oil. Stuff tortillas with filling mixture. You can make them as lean, or plump as you like. I usually get about 7 enchiladas from this recipe. Place seam side down in baking dish.

Step 4

Making Sauce
Sauté onions in butter, until tender. Add flour, salt and pepper to butter mixture, mixing thoroughly. Add milk. Cook until thick and bubbly. Pour cream sauce over enchiladas.

Step 5

Preheat oven to 350 degrees. Bake covered for 15 to 20 minutes. Remove cover, and sprinkle remaining cheese on top. Bake until cheese melts. Garnish with chopped scallions and fresh cilantro before serving. I like to have fresh lemon slices available to squeeze on enchiladas before eating.
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Baked Sunrise Striper

    Ingredients:
  • 1 striper fillet
  • orange juice
  • 1 Vadalia onion
  • 2 oranges
  • 1 lemon


Marinate the fillet in orange juice for about 6 hours. Discard the orange juice you used to marinate.


Place heavy duty aluminum foil inside your baking pan. Put the fillet in the middle. Pour new orange juice until it covers the rockfish about half way. Cover the top of the fillet with sliced Vadalia onions. Cover the sliced onions with sliced orange. Cover the orange slices with sliced lemon. Seal the aluminum foil to retain the juices while baking.


Bake at 400 degrees until fish flakes easily.


When done, remove the cooked orange slices and lemon slices.


Before serving, squeeze fresh orange juice over the fillet. Serve with the onion slices on top and garnish with orange slices.

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Baked Striper Italiano

Cut striper fillets in to serving size.


Toss in olive oil.


Splash with lemon or lime juice and coat with Old Bay Seasoning.


Cover fillets with several thin slices of sweet onions.


Take whole canned tomatoes, half them and place two halves over each portion.


Sprinkle lightly with a touch of Old Bay or Seasoning Salt, and sprinkle with sweet basil (fresh or dried).


Bake for 25 to 35 minutes at 375 degrees. Serve over rice.


(Note:ALL Striper meat is done when the meat turns "white.") A very impressive presentation at any meal.

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Baked Striped Bass in White Wine

    Serves 4 to 5
  • 11/2 lbs. striped bass fillets
  • Salt and pepper
  • 2 tablespoons fresh lemon juice
  • 21/2 tablespoons margarine
  • 1/2 cup chopped onion
  • 1/2 cup dry white wine
  • 1/4 cup water
  • 1/2 cup chopped fresh mushrooms
  • 1 tablespoon chopped parsley
  • 1 teaspoon minced garlic
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper


Sprinkle fish with salt, pepper and 2 teaspoons lemon juice.


Lightly grease a baking dish or pan.


Place chopped onions and wine in pan.


Place fish on top and dot with small pats of remaining margarine.


Bake at 425 for 12 to 15 minutes, or until fish flakes easily with a fork.


Baste once or twice with pan juice.


While fish is baking, combine remaining lemon juice, water, mushrooms, parsley, garlic, marjoram, thyme and cayenne in small saucepan.


Bring to a boil and reduce by half.


When fish is done, add pan juice and continue cooking until sauce is thick and bubbly.


Pour over fish.

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