Striped Bass, Roasted With Tomatoes And Basil
Broiled Striped Bass Brushed With Chili Butter

Striped Bass, Roasted With Tomatoes And Basil

Cooking Time: 15-20 Minutes

2 lbs. Striped Bass Fillets, rinsed in cold water and
patted dry
6 medium Tomatoes, sliced
2 Lemons, cut into wedges
3/4 cup Green Onions, finely sliced
1/2 cup Fresh Parsley, finely chopped
1/4 cup Olive Oil
11/2 tsp. Fresh Basil, finely chopped
Freshly-ground Black Pepper - to taste
Salt - to taste
Fresh Parsley Sprigs, for a garnish

Layer equivalent of about 3 of the tomatoes (sliced) in a buttered glass
baking dish; sprinkle about half the green onions over the tomatoes and
coat
with most of the olive oil; sprinkle on half the parsley and basil, along
with black pepper. Add Striped Bass Fillets and top with remaining
ingredients (except parsley sprigs) and roast at 450 F (15 minutes), or
until fish is cooked and flakes easily when tested with a fork. Spoon
Tomato-Basil Sauce from baking dish over Fillets and garnish with parsley
sprigs. Serve hot with lemon wedges to the side.

Servings Per Recipe: 6



Broiled Striped Bass Brushed With Chili Butter

Cooking Time: 5-7 Minutes

4 Striped Bass Fillets, , rinsed under running water and patted dry
1 Clove Fresh Garlic, finely chopped
1/4 cup Salted Butter, cut into slices
1/2 tsp. Chili Powder
1/4 tsp. Ground Cumin
1/8 tsp. Cayenne Pepper

To make Chili Butter: soften butter in a bowl with the back of a wooden
spoon. Mix in the chili powder, cumin, cayenne and garlic, then wok
mixture into a ball. Place Striped Bass Fillets in a pan and brush with
Chili Butter. Broil the fish 4-6" from the heat source for 5-7 minutes,
or until the fish flakes when tested with a fork. Transfer fish to a
serving plate using a spatula. Serve hot with warm tortillas, refried
beans and favorite salad.
Servings Per Recipe: 4

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