13 striped bas recipes

Striped bass fillets baked in white wine and lemon butter, finished with a velvety cream sauce enriched with egg yolks, tomatoes, mushrooms, and shallots. French-inspired elegance for a crowd.

Hot-smoked striped bass over arugula with a Dijon and roasted garlic vinaigrette. Smoky fish, peppery greens, and a tangy balsamic emulsion in 30 minutes on the smoker.

Sauteed striped bass escabeche marinated in white wine, sherry vinegar, and citrus with bell peppers, green olives, and crisp green beans. A stunning make-ahead dish.

Baked in a flavorful white wine and cilantro sauce, tons flavor is packed into fish during the baking, and it comes out juicy, tender and falls apart.

A whole fish baked Cuban-style on a bed of sauteed onions and peppers, rubbed with a garlic-oregano paste and bathed in tomato puree, lime juice, and white wine. Feeds 6 in under 80 minutes.

Bring the Chinese New Year with this scrumptious salad made with delicious tuna fish, jalapeno peppers and chinese white radishes.

Tortilla soup with shredded chicken, crispy fried tortilla strips, melted Monterey Jack, and creamy avocado. A blender-based broth makes weeknight prep painless.

Gateau St. Honore with a puff pastry base, caramel-dipped cream puffs, brandy-raisin chocolate mousse filling, and piped whipped cream in alternating chocolate and vanilla stripes. A showstopping French patisserie centerpiece.

London strips: layered cookie bars with a buttery shortbread base, strawberry jam filling, and a bourbon-walnut meringue topping dusted with powdered sugar.

French meringue strips with a buttery shortbread base topped with vanilla meringue, cinnamon sugar, and chopped almonds. Elegant bar cookies that yield 8 dozen.

Date sticks: chewy bar cookies packed with chopped dates and nuts in a tender cake-like base, cut into strips and dusted with powdered sugar. Pantry-staple treat.

Grilled whole fish wrapped in banana leaf with a garlic, ginger, coriander root, and peppercorn paste. Served with a fresh chile lime sauce for a traditional Asian grilled seafood dish.

Italian red snapper in brodetto: pan-fried whole fish pieces simmered in a tomato-vinegar broth with onions and scallions, served over creamy bay-leaf polenta. Coastal Italian classic.