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Bass: Striped Bass with Country Mustard Chive Butter

Source of Recipe

American Favorites


List of Ingredients

1 1/2 tablespoons stone ground country dijon mustard
1 1/2 teaspoons gated lemon zest
3 1/2 tablespoons fresh lemon juice (divided)
3/4 teaspoon salt, plus more if needed
1/4 teaspoon fresh ground black pepper
8 tablespoons unsalted butter, softened
5 tablespoons finely chopped fresh chives (divided)
3 striped bass fillets (1 lb. each, -- 3/4" thick)


Recipe

Place mustard, lemon zest, 1 1/2 tbl. lemon juice, 3/4 teaspoon salt, 1/4 tsp. pepper, butter and 3 tbl. chives in a small glass bowl. Mix well with wooden spoon to blend. When ready to bake fish, arrange rack at center of oven and preheat to 450ºF. Line a rimless baking sheet with foil. Spray generously with nonstick cooking spray. Spray skin side of bass fillets with cooking spray.

Place fillets, skin side down, on foil. Run your fingers over flesh sides of fish; if you feel any bones, remove them with clean tweezers. Brush each fillet with about 2 tsp. remaining lemon juice, then salt and pepper each fillet well. Spread about 2 to 2 1/2 tbl. softened mustard-chive butter over each fillet to coat evenly. Bake until fish is opaque and flakes easily when pierced with a small paring knife, about 14 minutes or more. Remove fillets from oven. Transfer fish using 2 spatulas to a serving plate. Brush any remaining softened mustard chive butter over fillets while they are hot. Sprinkle fish with remaining 2 tbl. chives. To serve, cut into 6 portions.

Variation: You can substitute two 1 1/2 pound salmon fillets for the bass. The cooking time will be about the same. You can also substitute about 3 pounds red snapper fillets. The snapper fillets are smaller however, and will cook in less time. Watch carefully and cook until flesh is opaque and flakes easily. Serves 6.