Broiled Striped Bass with Brussels Sprout Salad and Mushroom Risotto

My wife and I celebrated an early (8th) anniversary dinner as we wanted to eat the striped bass that I caught while it was still fresh.

While on vacation in NY (Long Island) last week, my brother and I went fishing one morning for some striped bass.   It wasn’t the most action packed day of fishing but we managed to catch two bass with one of them being a keeper (28 inches) and the weather was great so no complaints from me.

During our trip we went out to dinner with the family to CowFish Restaurant which has great views of Jackson’s Marina and the Shinnecock Canal (see below).   I had a Brussels sprout salad while there and it was fantastic so I thought I would try to make one at home.

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Striped Bass

2 large Striped Bass fillets, cut in half (length wise) washed with water, patted dry then coated with lemon juice and placed on a greased baking dish lined with aluminum foil.

The fillets were drizzled with extra virgin oil and coated with minced garlic, fresh ground pepper, Old Bay Seasoning and Dizzy Pig’s Tsunami Spin Rub then placed under the oven broiler (2nd to highest rack setting) for about 5-10 minutes or until the fish flakes easily.  A few spoonfuls of butter were placed in-between the fillets to add to the flavor.

While I was going to grill the fish, I find using the oven broiler is a quick and effective way to get perfectly cooked fish with the proper level of browning on the top.

Brussels Sprout Salad

I found this recipe courtesy of Food Network Magazine


0.5-1 LB Brussels Sprouts (either shredded or leaves separated), 1 TBS dried blueberries, 2 TBS dried cranberries, 2 TBS chopped almonds or walnuts, Parmesan cheese (to taste)


3/4 cup vegetable oil, 1/4 extra virgin olive oil, 1 TBS honey, 2 TBS champagne vinegar, 1.5 tsp lemon juice, 1 tsp whole-grain mustard, 1/2 clove garlic (minced), Kosher salt and black pepper

Thoroughly whisk (or gently blend) the dressing then drizzle over salad mixture.

The mushroom risotto was prepared by my wife and she used one of the ready-made (just add water) boxes which we find works really well, especially for the mid-week meal after work when time is limited.

I must say, this was a perfect anniversary meal.  It was relatively quick to prepare but every part of the dish worked well with each other.   The bass was very flavorful and moist, and the salad has a nice crunch to complement the softer texture of the risotto and fish.

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I’m typically not a huge Brussels sprout fan, but you have to try this salad.  You will not look at them the same again.

Happy anniversary to my wife Lisa.  Its been a great 8 years of marriage and 12 years together.  Cheers to many more.


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