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fasteasyfresh whole striped bass with lemon and mint
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Serving a perfectly cooked, crisp-skinned piece of fish in a seasoned lime broth lets you get a spoonful of bright flavor in every bite.
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For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.
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Articles
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Opposites attract in this dish of black bass with rosemary, olives, and orange juice
Ann Mah
Cooking
It's hot out, but we're staying cool with lemony dressings, quick seafood dishes, and grilled everything.
Chris Morocco
Culture
I have to confess that I had never cooked striped bass before—in fact, I don't think I had ever eaten it prior to this recipe.
Chris Hall
techniques
Cooking
If you can't find treviso, just use a small head of round radicchio.
Bon Appétit
Culture
One of the Portland-based roaster's employees moonlights as a bass clarinet player in a spacey synth-ish duo called "Golden Retriever"
Sam Dean
Videos
(84)
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Beach Plum Inn's Lee Desrosiers shows us how to fillet a striped bass.
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Join Rachel Gurjar in the Bon Appétit Test Kitchen as she prepares her coconut and lemongrass braised short ribs.
See Rachel's full recipe here: Coconut-Lemongrass Short Ribs
See Rachel's full recipe here: Coconut-Lemongrass Short Ribs
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Try our amazing sweet and sour pork tenderloin recipe.
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Try this crisp and refreshing Summer Crush cocktail featuring Indian River Grapefruit SpikedSeltzer, you’ll be thanking us all summer. Get the recipe here: https://bonappetit.com/recipe/spikedseltzer-summer-crush-cocktail
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Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.
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Join Chris Morocco as he makes sweet and saucy pork chops. For weeknight-friendly pork chops that cook in record time but are still succulent, we turn to an unexpected ingredient: sugar. A pinch sprinkled over the surface helps the chops caramelize and develop a golden-brown crust before the meat has a chance to dry out. For max juiciness, we finish cooking them in a buttery-tangy pan sauce that then gets spooned over every slice.