Recipes

Recipes from Mariner's Menu: 30 Years of Fresh Seafood Ideas
Seafood Information from UNC Sea Grant
 

Heavenly Broiled Bass
Grilled Bass with Veracruz Sauce

Grilled Hybrid Striped Bass with Wine Sauce
 

HEAVENLY BROILED BASS

2 lbs. farm-raised striped bass fillets
1/2 C. grated Parmesan cheese
1T. margarine, softened
3 T. reduced calorie mayonnaise
3 T. chopped green onion with tops
1/4 t. salt
Dash Tabasco
 

Place fillets 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.
 

Nutrition (per serving): 212 calories, 7.5g. fat; 69.6 mg. cholesterol; 316 mg. sodium, 31% calories from fat.

GRILLED BASS WITH VERACRUZ SAUCE
2 lbs. farm-raised striped bass fillets or 2 whole fish, 2 to 3 lbs. each
1 t. cooking oil
Lime juice
2 T. olive oil
3 cloves garlic, minced
2 medium onions, sliced
4 large ripe tomatoes, peeled, quartered, and seeded
1/2 C. sliced green olives

Salt and pepper
 

Brush fish with 1 teaspoon cooking oil and sprinkle with lime juice, including cavity. Place in well-oiled grill basket, or on oiled aluminum foil with holes poked in it and placed on the grill. Cook over moderately high heat until thickest part of fish is done. Meanwhile, make the sauce. Heat olive oil in saucepan. Sauté onion and garlic until tender, stirring occasionally. Mix in tomatoes and olives and continue cooking over medium heat 6 to 8 minutes, or until slightly thickened. Season to taste with salt and pepper. Remove from heat and reserve; reheat when ready to serve.

Serves 6.
 

Nutrition (per serving): 287 calories; 12.4 g. fat; 121 mg. cholesterol; 705 mg. sodium; 38% of calories from fat.

Grilled Hybrid Striped Bass With Wine Sauce
Serves 6 to 8

2 lbs. hybrid striped bass fillets
1 cup dry vermouth
3/4 cup vegetable oil
1/3 cup fresh lemon juice
1 clove garlic, pressed
1 tablespoon chopped chives
1 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon freshly ground pepper
1/8 teaspoon sage
1/8 teaspoon Tabasco sauce

In small bowl combine vermouth, oil, lemon juice, garlic, chives, salt, marjoram, pepper, thyme, sage and Tabasco. Reserve 1/2 cup sauce for basting. Place fillets in shallow dish and pour remaining sauce over them. Marinate in refrigerator for 30 minutes.

Grill fish over hot coals, basting occasionally until done, about 8 to 10 minutes.