FoodReference.com Logo

FoodReference.com   (Since 1999)
 

RECIPE SECTION (over 10,000 recipes)

Home      Food Articles      Food Trivia      Today in Food History      Food Timeline      Videos      Recipes      Cooking Tips      Food Quotes      Who's Who      Food Trivia Quizzes      Crosswords      Food Poems      Food Posters      Cookbooks      Recipe Contests      Cooking Schools      Gourmet Tours      Food Festivals

 You are here > Home > Recipes >

SEAFOOD RECIPESFISH Recipes pg 1BASS & SEABASS >>>> >  Striped Bass Casserole

 

CULINARY SCHOOLS
and COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

BASS - STRIPED BASS CASSEROLE

Yield: 6 servings.
 

INGREDIENTS

    1/2 cup chopped Florida onion
    1/4 cup chopped Florida celery
    2 cup fresh chopped Florida mushrooms
    3 tablespoons butter, melted
    2 cups soft bread crumbs
    1 teaspoon salt
    1/8 teaspoon pepper
    1/8 teaspoon dried tarragon
    2 pounds Florida hybrid striped bass fillets*
    Florida lime juice
    3 Florida tomatoes, peeled and sliced 
     

DIRECTIONS

Preheat oven to 375 degrees F.

In a large skillet, sauté onion, celery and mushrooms in butter for 5 minutes; remove from heat.

Add bread crumbs, salt, pepper and tarragon to vegetables.

Arrange fillets in single layer in a well-oiled baking dish and sprinkle with lime juice.

Spread vegetable mixture over fillets. Cover with sliced tomatoes.

Bake uncovered for 35 to 40 minutes.

* Seafood alternatives: farm-raised catfish, farm-raised tilapia, sea trout, flounder, snapper
 

NUTRITION
Per serving:
calories 375, calories from fat 117, total fat 13g, saturated fat 5g, cholesterol 118mg, total carbohydrate 29g, protein 34g.
 

Florida Bureau of Seafood and Aquaculture
 

 

Home       About Us & Contact Us       Recipe Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.