RECIPES FROM DAVID AND HIS FRIENDS
Striped Bass and Corn Chowder
When I fillet a big Striped Bass, in addition to the pretty fillets, I end up with anywhere from 1-2 lbs of small pieces and "chips" of fish that I cut away from around the head and spine. This is excellent fish for chowder and can be frozen for the long winter.

Ingredients:

  • 1 lb Striped Bass fillets (no skin) cut into 1" pieces
  • 2 medium leeks (including tender green portion) julienned
  • 1 large potato peeled and cut into small cubes
  • 1 cup frozen corn
  • 2 Tbs unsalted butter
  • 1 Tbs extra virgin olive oil
  • 2 cups fish stock or bottled clam juice
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • salt - very little if using clam juice
  • freshly ground pepper

Preparing the chowder:

  • Melt the butter and oil over low heat in a saucepan that can hold the whole recipe.
  • Add the leeks and saute until soft - about 8 minutes.
  • Add the potato cubes and stir to coat.
  • Add the stock or clam juice and simmer for 15 minutes over low heat.
  • Now add the milk and cream and simmer for 10 more minutes.
  • Add the fish and corn and return to light boil - simmer for about 5 minutes.
  • Salt and pepper to taste.
Once you've added the fish, never stir the chowder with a spoon or the fish pieces will break up and become soup. Just hold the saucepan by the handle or sides and gently swish the chowder around to mix.

Serve with beer or a good dry chardonnay.

Annie's Steamed Striped Bass
This recipe was contributed by my brother's friend, Annie Zee, who was born in Shanghai and grew up in Hong Kong where she learned lots of great ways to prepare fish.

Ingredients:

  • 2 lbs Striped Bass fillets (with skin)
  • 2 Tbs fresh ginger, minced or finely julienned
  • 3-4 stalks green onions, cut in 2" lengths and thinly sliced
  • 3 Tbs light soy sauce
  • cup vegetable oil
  • 2 Tbs rice wine or dry sherry
  • tsp salt
  • tsp sugar

Prepare the fish for cooking

  • Rinse fillets and pat dry with paper towels
  • Place fish skin side down in steamer.
  • Mix the sugar, salt and wine or sherry and rub the mixture on the fish.

Cooking the fish:

  • Bring steamer with fish to a boil. Keep lid tightly covered and steam for 10-12 minutes on medium heat until fish is flaky.
  • Transfer cooked fish to a deep plate and place on a paper lined counter top.
  • Pour soy sauce over steamed fish.
  • Make a small pile of minced ginger and sliced green onions over the center of each fillet.
  • In a small saucepan, heat oil until almost smoking hot.
  • Carefully drizzle the hot oil (the oil will cause splattering) over the ginger and onion garnish. This process should release the sensational aroma of the blending of the ginger, onion and soy sauce.
  • Serve immediately over rice.

Steamed fish goes well with rice wine or sake.

Striped Bass on your Cooktop

Ingredients:

  • 2 lbs skinless Striped Bass fillets
  • One 14 oz can chopped tomatoes
  • 1/3 cup fresh chopped parsley or basil (not both)
  • 1/3 cup chopped black olives
  • 3 cloves chopped garlic
  • One thinly sliced onion
  • Salt & freshly ground pepper
  • 2-3 Tbs extra virgin olive oil

Prepare a fresh tomato sauce in a large non-stick skillet:

  • Heat the olive oil and then add the garlic.
  • Add and saute the sliced onion.
  • Add the olives.
  • Add the chopped tomatoes and the parsley or basil.
  • Salt and pepper to taste.
  • Simmer, covered for a few minutes.

Cooking the fish:

  • Remove about 2/3 of the tomato sauce into a bowl.
  • Coat the bottom of the skillet with the remaining 1/3 of sauce.
  • Add the Striper fillets in one layer on top of the sauce.
  • Spread the remaining sauce on top of the fish.
  • Cover and cook on medium heat for 15-20 minutes. Do not turn fish.

Serve with rice or boiled potatoes, a crusty bread and
a good Chianti or Pinot Noir.