Whole Striped Bass Recipes

Chris Schlesinger, chef-owner of East Coast Grill in Cambridge, Massachusetts, is largely responsible for getting us into barbecue. His Fourth of July parties in Westport, Massachusetts, may be right up there with his reputation as a chef, restaurateur, and cookbook author. Every year on the holiday, friends of Chef Schlesinger bring 30- to 50-pound (13.7- to 22.8-kg) whole bass that they've just caught, and he usually asks us to cook them. There is nothing better than smoky whole fish just off the fire. Like bone-in meat, fish retains its moisture best when you cook it whole. We came up with this recipe the first year we were asked to cook one, and it was so good, it's been a keeper. We grilled sweet corn with it, which is a perfect complement to the rich, smoky fish. Because we're dealing with significant bulk, and fish sizes are so variable, it's hard to provide a definitive cook time. Our friend Wade Wiestling, vice president of culinary development at the Oceanaire Seafood Room, gave us a great guideline: cook 5 minutes per inch (2.5 cm) at the fish's largest circumference, at 400 degrees F (200 degrees C). This recipe serves a lot of people, so plan on a big party.

Recipe From foodnetwork.com

Provided by Food Network

Categories     main-dish

Yield 20 to 30 servings

Number Of Ingredients 28

Here in Maryland, we call it rockfish, but by any name this dish from Chef Chris Cosentino of Incanto is a super treatment of a great fish.

Recipe From food.com

Provided by Chef Kate

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16