It’s ice fishing season here in the midwest. My youngest son, Dominic, got 2 tip ups and 2 ice fishing poles for Christmas, so he and his dad were on the ice yesterday. They brought home 12 little striped bass, so that had me scrambling looking for striper recipes.
Between Google and my good friend Suzanne, I put together this baked striper recipe based on ingredients I had on hand. These fish were small, only about 7 inches long each, so the filets were small. They made a perfect dinner paired with skillet fried potatoes and brussel sprouts. They were delicious! Even my seafood hating husband loved them, so that says a lot!
Note: This is not a traditional recipe with measurements, but rather an eyeball type recipe, especially because the filets are much smaller than the average striper filet.
Product disclaimer: I don’t sell Tastefully Simple. Last year I went to a Tastefully Simple party at my neighbor’s house and had some seasonings as a result. I used them in these recipes. This is not a review, but they are good. :) So if you are thinking of going to a party, go. :)
striper filets, no skins
dried garlic seasoning (I used Garlic Garlic from Tastefully Simple)
freshly ground black pepper
3 tablespoons unsalted butter, cut into small pieces
half of a lemon
1 medium onion, cut into rings
Preheat oven to 400 F. Spray a 13 x 9 pan with cooking spray. Line the bottom of the pan with onion rings.
Rinse the striper filets and pat dry. Sear both sides of the filets in hot canola oil in a cast iron skillet, then place filets on the bed of onions.
Sprinkle the filets with garlic seasoning, chopped chives, salt and pepper to taste. Put the butter bits over the filets then squeeze the juice from the half a lemon all over the filets. Place in the oven and bake for 15 minutes or until white and flakey.
I also made skillet potatoes. Because I knew that the fish would cook quickly, I peeled and cubed the potatoes, then I microwaved them for about 6 or 7 minutes to partially cook them.
I diced up half a small onion and mixed that in with the potatoes and added in some Dried Tomato & Garlic Pesto Mix (from Tastefully Simple). After searing the filets in the cast iron pan, I added more canola oil, then tossed in the potatoes. After they browned a bit on both sides, I added 2 tablespoons of unsalted butter. I put the fish in after that.
(If you enjoyed this post, I’d truly appreciate a stumble, Digg, facebook share, whatever you like! :) )
NEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amanda’s Cookin’ and Crafts by Amanda! Visit http://www.amandascookin.com/p/subscribe-to-newsletter.html