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Fresh water striped bass filets are to die for. Beer batter them and deep fry or else dip in milk and pat with seasoned bread crumbs and fry in olive oil until done. Awesome.

When we visited Alaska about 15 years ago, I had halibut broiled with lime zest and shredded fresh ginger. It’s a wonderful combination and I also grill it (on foil sprayed with Pam) with those additions.

I love salmon grilled (again on sprayed foil) with lemon slices and fresh dill.

Tuna steak grilled and topped (at the end of grilling) with your favorite BBQ sauce is a favorite of ours.

Basic recipes but delicious and healthy paired with a salad and green vegetable or corn on the cob.

Not a fish recipe, but I’m trying this tonight.

I have this obsession with making yeast breads of all kinds, so I frequently end up with more bread than I can give away. I’m having guests for dinner Sunday night, so thought I’d practice with this recipe. Bread puddings are ridiculously easy too. (The opposite of that crazy salmon recipe!)

http://www.foodnetwork.com/recipes/aida-mollenkamp/cinnamon-roll-bread-pudding-recipe.html#lightbox-recipe-

Cinnamon Roll Bread Pudding

Ingredients
2 cups whole milk
3/4 cup heavy cream
4 large eggs
1/2 cup granulated sugar plus 1 tablespoon for garnish
1/3 cup nut-flavored liqueur (recommended: Di Saronno or Frangelico)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
7 cups large dice cinnamon challah (or plain challah or brioche plus 2 teaspoons ground cinnamon) (about 10 ounces challah)
1 cup walnuts, toasted and coarsely chopped

Directions

Heat the oven to 350 degrees F and arrange a rack in middle.

Whisk together milk, cream, eggs, 1/2 cup sugar, liqueur, vanilla, and salt in a medium bowl until egg is broken up and mixture is smooth. Evenly distribute bread and walnuts in a 2 quart baking dish, pour custard mixture over bread, and allow to soak for at least 15 minutes.

Meanwhile, bring about 8 cups water to a simmer over medium-high heat.

Evenly distribute remaining 1 tablespoon sugar over bread pudding. Set the filled baking dish into a larger roasting pan and add enough of the hot water to reach halfway up the sides of the baking dish. Bake until custard is set and top is lightly browned, about 50 to 60 minutes. Remove from water bath and let sit 5 to 10 minutes before serving. Serve warm, at room temperature.

This is a a great recipe.I love sea bass.

ROASTED SLASHED FILLET OF SEA BASS STUFFED WITH HERBS, BAKED ON MUSHROOM POTATOES WITH SALSA VERDE – A LA TONY BLAIR

Recipe courtesy Jamie Oliver

4 (8ounces) sea bass fillets
1 handful mixed herbs (green or purple basil, parsley), roughly chopped
2 1/2 pounds potatoes scrubbed
Olive oil
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
Handful parsley leaves, chopped
1 1/4 pounds mixed, preferably wild, mushrooms, sliced
4 lemons
1 recipe salsa verde, recipe follows

Preheat the oven to 240C/475F/Gas 9. Slash the fish fillets about half way down and stuff with the herbs. Wash the potatoes and slice them lengthways, just under a 1/2-inch thick. Dry them off with kitchen paper and very lightly coat them in olive oil. Mix in half of your finely chopped garlic, season with salt and pepper, then lay them out in one layer on a flat baking tray. It is always helpful to put a bit of greaseproof on the bottom of the tray, rubbed with olive oil. Lay your potatoes out in a thin layer and put it in the oven for around 12 minutes until they are lightly golden and soft. Remove and put to one side. In a pan add the remaining garlic with 2 good knobs of butter and sprinkle with parsley. Now scatter the mushrooms over the potatoes. Place your sea bass fillets on top, cut the lemons in half and place in the tray as well. Now bake in the oven for 12 to15 minutes, depending on the thickness of the fish. Remove the tray, cover the top with foil and let sit for about 5 minutes during which time all the juices will run out onto the potatoes. Serve it with salsa verde and a crisp white wine.

Salsa Verde:

2 cloves garlic, peeled
1 small handful of capers
1 small handful pickled gherkins (the ones in sweet vinegar)
6 anchovy fillets
2 large handfuls flat-leaf parsley, leaves picked
1 bunch fresh basil, leaves picked
1 handful fresh mint, leaves picked
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons best quality olive oil
Sea salt and freshly ground black pepper

The secret of a good salsa verde is to chop all the ingredients very finely and to use it the same day, as it doesn’t tend to keep for long, even in the fridge. A fantastic accompaniment to any grilled meat or fish. Particularly good with sea bass recipe. Finely chop the first 7 ingredients and put them into a bowl. Add the mustard and red wine vinegar then slowly stir in the olive oil. Balance the flavors with freshly ground black pepper and, if necessary, sea salt and a little more red wine vinegar. Yield: 8 servings

Yield: Yield: 4 servings
Prep Time: 30 minutes
Cooking Time: 30 minutes

This is one of my go to recipes when company comes unexpectedly. I always have snapper in the freezer, but fresh is always good.

Snapper with Pears and Filberts

from the Scandia Restaurant in Los Angeles.
I changed it up a bit.

1 pear, peeled and julienned( I did not peel it)
2 tbsp fresh lemon juice
11/2 lbs red snapper fillets
salt and pepper
cornstarch or flour
2 tbsp butter, divided
1 tbsp safflower oil
1/4 cup chopped filberts or slivered almonds
1 tsp. grated lemon peel
1/2 cup green seedless grapes
2 oz cointreau, warmed( my addition)

Place pear in lemon juice. Season fish with salt and pepper. Dust lightly with flour. Saute in 1 tbsp. butter and 1 tbsp. oil for 2 minutes each side. Add warmed cointreau and flambe til flames go out. Fish is done when it separates on fork. Remove to heated platter. Add remaining butter to pan. Heat just until it starts to brown. Add nuts, toast lightly. Add lemon peel, grapes and pears until just warm. Spoon over fish. Serves 4.

I serve this with a rice pilaf and a fresh vegetable such as asparagus and strawberries for dessert.

The fastest, most succulent fish dish you'll ever eat....Asian method.

Fish Paillard / Ginger, Garlic, Tomato Sauce

METHOD On hot flameproof dish heated searingly hot under broiler: place 2 oz slices boneles/skinless salmon filet, tuna, halibut, grouper, red snapper, sturgeon, sea bass, or albacore, no thicker than 1/4 inch. Pour hot fish stock over to cook top.

Serve topped w/ Asian Ginger Garlic Sauce, garnished w/ squeeze of lime, avocado cubes, cilantro sprigs.

GINGER GARLIC SAUCE Mix 2 oz piece grated gingerroot, 3 minced gar/cloves, 2/3 cup chp fresh tomatoes.