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Drifter Sport Fishing

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Cooking Striped Bass and Bluefish
 
Cooking Bass and Bluefish
After a great day of fishing the waters of Cape Cod aboard the charter boat "Drifter", nothing tops off the day finer than sitting with family and friends and enjoying the day's catch of stripers or bluefish. Here are a few recipes we've put together for you to make the day complete.

NOTE: It has been said that these recipes work only if you use fish caught on board the "Drifter"

This recipe comes from our daughter Karen in California.
A little "West Coast" flavor"

Ingredients

    • 1 tbsp each of tarragon, chives, basil and oregno
    • 1/4 cup olive oil
    • 2 cups chanterelle mushrooms
    • 1/4 cup shallots, finely chopped
    • 1 1/4 cup black trumpet mushrooms
    • 1/2 cup chicken stock
    • 1/4 cup veal stock

  • 4 fillets of striped bass (about 5 0z. each)
  • 1/4 grilled hazelnuts
  • 1 tbsp balsamic vinegar...salt and pepper to taste
Now, the preparation.... This serves 4 people.
  1. In the blender, mix herbs with 2/3 cup of olive oil.
  2. Season and set aside.
  3. Saute mushrooms in remaining oil, season, add shallots, chicken and veal stock, and cook two minutes.
  4. Grill striped bass fillets until almost done. Finish in 400 degree for 5 minutes.
  5. Add hazelnuts to mushroom mixture.
  6. Warm herb oil gently.
  7. Arrange mushrooms in center of plate with bass on top.
  8. Ring with herb oil and dot with balsamic vinegar.


Mrs. Drifter's "Day After" Striper Chawda

A great way to use the left-over bass from the barbEcue

Ingredients
  • 1 cup butter
  • 1 cup finely choped onions
  • 1 1/2 cup raw potato diced fine
  • 6 slices crumbled bacon
  • 1/2 cup water
  • 1/2 teaspoon pepper
  • 2 tablespoon flour
  • 4 cups half-and-half, or, 2 cups milk and 2 cups cream
  • 4 cups flaked broiled Striped Bass
Now, the preparation
  1. Saute the onion and bacon in butter, but don't brown
  2. Cook the potato in the water until soft
  3. Add the flour and pepper, stir, and then add the milk
  4. Cook until thickened, then add the fish
  5. Cook until hot, then simmer until serving time


This is my favorite recipe for Striped Bass...
"Striped-Bass Szechuan":

This works equally well with fresh halibut or sturgeon. It is a little complex but is a fabulous treat! I've cooked this for the Captain and he demanded that I include it in our list. Even on land, the first mates job is never done.

Ingredients:

  • sesame oil (olive oil will do nicely)
  • butter
  • flour
  • garlic
  • ginger
  • szechuan peppers (crushed red or whole thai peppers will do)
  • lemon
  • sake
  • teriyaki sauce
  • striper filet, cut into "portion" sizes
The teriyaki sauce is the first thing to prepare. I usually keep a pint in the refrigerator for other uses. To make the sauce, you will need:
  • 4 tsp. minced fresh garlic
  • 2 tsp. minced fresh ginger (I grate the root using a cheese grater.)
  • 1 cup soy sauce
  • 2/3 cup sherry
  • Juice of two lemons
  • 1/2 cup brown sugar
  • 2 or 3 Tbsp. honey
In a blender, blend together all of the ingredients. Before using, stir up from the bottom so as to mix all of the larger bits.

Now, to prepare the fish.

  1. Rinse and pat dry with a paper
  2. Towel the fish filets. Dust lightly with flour. Shake off the excess flour to prevent scorching the fish.
  3. In a "good" pan, heat 1 to 2Tbsp. of sesame oil and 4 Tbsp. of butter until hot.
  4. Place 4 filets into the pan and pan fry until light brown on both sides.
  5. Add 1 tsp. minced garlic, 1/2 tsp. minced ginger, 2 szechuan peppers diced with seeds.
  6. Cook until garlic begins to brown. Squeeze the juice from a 1/2 lemon over the striper and deglaze with 1/3 cup of sake. (Sorry, you just can't substitute for sake in this recipe.)
  7. Add 8 Tbsp. ofthe teriyaki sauce that you prepared, and reduce this until it starts to carmelize.
  8. Serve on a plate with a little of the sauce from the pan spooned over the fish. Top with diced scallions.
One filet (half of a Striper) will serve 4 to 6 people. Serve with a good white wine. Your dinner guests will love this dish. One caution, if you are not used to cooking with hot peppers, a little goes a long way. Enjoy!
 

The "Basic" Striped Bass Barbecue:

Ingredients:
  • 1 beautiful filet of "striper"
  • 1 lemon
  • 4 cloves of garlic
  • 1 tbsp. dill weed
  • 1/3 stick of butter
The first chore is to get the grill hot. I will cook striper at medium heat. While the grill is doing it's thing, it is back to the kitchen for preparation.

 

The first order of business is the "boat".
  1. Taking a piece of aluminum foil about 8 inches longer than the filet, fold in each end twice, about an inch.
  2. Do the same for each of the sides.
  3. Lay the filet on the aluminum foil. Now, fold up the ends and sides of the foil, pinching the corners together and folding them so as to make a shallow roasting dish.
This will keep the oils from the fish from running into your barbecue. (This way the next steak you grill tastes like....steak!) With the cooking vessel ready, and the grill awaiting the evenings meal, it is time to prepare the marinade.
  1. In a saucepan combine the butter and garlic. I prefer to press the garlic with a press or you may chop the garlic if you prefer.
  2. Bring the butter and garlic mixture to medium high heat stirring constantly.
  3. Add the dill weed (fresh, if you can find it) and continue to stir.
  4. Cut the lemon in half and, using a fork, squeeze the juice of the lemon into the butter, garlic, dill weed mixture.
  5. Heat this sauce for a couple of minutes.
  6. We are now ready. Pour the sauce over the filet, place the filet on the grill, and close the lid.
The filet, depending on size, should be ready in 10-15 minutes. A good method to determine if the fish is done, put a fork into the "head" end of the filet. If the fish pulls apart in large white flakes, it is ready to go.

Keep an eye on it if you have not grilled fish very often. Remember, nothing is sadder than overdone fish. As it cooks, the marinade will scorch around the edges of the filet. This is normal and should not cause alarm.

Serve with a nice white wine, perhaps a good chardonnay. A good sized filet should feed 4 to 6 depending on appetite. Enjoy! (Note: This is also a wonderful way to prepare salmon, if you can get it fresh or happen to be on the West Coast)

If you have any comments, or perhaps another recipe, and you would like us to review it for possible inclusion on this page, please send a note with your recipe attached to: This email address is being protected from spambots. You need JavaScript enabled to view it.

Contact Us

Call Captain Justin 
at
774-836-7292

fishunter1@comcast.net

Capt. Justin Zacek 
14 Theodore Roosevelt Road
West Yarmouth, MA 02673

Newsflash!

Charters Leave From Beautiful Barnstable Harbor

 

With access to Cape Cod Bay and adjacent waters, you will enjoy some of the finest Sportfishing in New England with NO tidal restrictions.

 

Easy access from Route 6 (Midcape Highway)

 

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