Broiled Striper Recipes

• 4 8oz. boneless striped bass fillets
• 1 large onion (sliced thinly and separated into rings)
• ¼ cup butter or margarine
• 2 teaspoons Worcestershire sauce
• 1 Tablespoon lemon pepper
• 2 lemons
• ½ teaspoon cayenne red pepper

Preheat oven to 450 degrees.

Dip striped bass fillets into melted butter and place on non-stick broiler pan.

Sprinkle fish evenly with lemon pepper and cayenne pepper.

Place onion rings on the fillets and then sprinkle with Worcestershire sauce.

Bake for 8 minutes on center oven rack, then turn on broiler at 500 degrees and allow enough time to brown the fish and onions (3 to 6 minutes).

Remove and allow to cool for 3 minutes.

Squeeze lemon over fish and serve. Yield: 4 servings

• Yield: 1 servings
• 1 ea Striper, six-pound
• 1/2 c Shallots, chopped
• 1/2 c Mushrooms, chopped
• 1 ea Lemon
• 1 c Tomatoes, chopped, peeled
• 1 t Chives, chopped
• 1 t Parsley, chopped
• 1 T Butter
• 2 c Wine, dry white
• 2 ea Egg yolks
• 1 c Cream sauce

Fillet and skin the bass. Cook it in wine in a hot oven in the juice of a lemon and the Tbsp of butter for 15 minutes.

Remove the fillets; reduce the cooking liquid by boiling, then add the chopped tomatoes and cook the works until done.

Finally, add 1 Cup cream sauce, chopped parsley, chopped chives, and the yolks of two eggs.

Cook, stirring until thick and creamy. Pour over the bass fillets and serve.

• 2 lbs. striped bass filets
• 1/2 C. grated Parmesan cheese
• 1 Tbsp. margarine, softened
• 3 Tbsp. reduced calorie mayonnaise
• 3 Tbsp. chopped green onion with tops
• 1/4 tsp. salt
• Dash Tabasco

Place filets in single layer on well-oiled baking pan.

Combine remaining ingredients and spread mixture on fish.

Broil fish 6 inches from source of heat for approximately 10 minutes, or until top is lightly browned and fish flakes easily when tested with fork.

Serves 6.

Note: Be careful not to broil fish too close to heat or topping will burn before fish is done.

Per serving: 212 calories, 7.5g. fat; 69.6 mg. cholesterol; 316 mg. sodium, 31% calories from fat.

• 1 pound shreded cooked striper
• 1 large egg
• 1/4 to 1/2 cup of mayonnaise
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon pepper
• 1/2 teaspoon apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh lemon juice

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 basil over striper filets

Seal packet tightly-cook 425 degrees for about 20 minutes.

Cooking time will vary with thickness of filets. Fish should flake easily.

Mix all ingredients together, excluding striper, with whisk. Add striper to dressing mixture. Put covered mixture in refrigerator for about 1 hour. After 1 hour, form cakes with mixture and return to refrigerator for about 1/2 hour.

Lightly spray cookie sheet with cooking spray. Place cakes on cookie sheet and place under broiler at low temperature until they are beautifully browned.

Flip, and do the same for other side. There is no filler in these cakes, it is just pure delicious striper.

To make the deluxe striper sandwich, place two pieces of crisp bacon on top of striper cake, drizzle with creamy ranch dressing, and top with sliced summer tomatoes and lettuce.