Heres a few from the grower listings.
HYBRID RECIPES AND GROWERS LISTINGS
A search of recipes will bring you to a bunch.
Theres a great grillin one from Cookin in Brooklyn.
HEAVENLY BROILED BASS
2 lbs. farm-raised striped bass fillets
1/2 C. grated Parmesan cheese
1T. margarine, softened
3 T. reduced calorie mayonnaise
3 T. chopped green onion with tops
1/4 t. salt
Place fillets in single layer on well-oiled baking pan. Combine remaining ingredients and spread mixture on fish. Broil fish 6 inches from source of heat for approximately 10 minutes, or until top is lightly browned and fish flakes easily when tested with fork. Serves 6.
Note: Be careful not to broil fish too close to heat or topping will burn before fish is done.
Per serving: 212 calories, 7.5g. fat; 69.6 mg. cholesterol; 316 mg. sodium, 31% calories from fat.
LEMON HERB POACHED BASS
1lb. farm-raised striped bass fillets
1 T. olive oil, butter or margarine
1 t. minced fresh parsley
1 t. dried thyme leaves
1 clove garlic, minced
1/4 C. dry white wine
1 t. fresh lemon juice
1/4 t. salt
1/2 t. grated fresh lemon peel
1 green onion, thinly sliced Heat olive oil or butter in 10 to 12 inch frying pan over medium-high heat. Add herbs and garlic, stir about 30 seconds. Pour in wine and lemon juice. Add fillets and spoon liquid over top. (If cooking frozen fillets, add to liquid, then cover and bring to simmer. Cooking time will be just a few minutes longer, depending on thickness and temperature of fish.) Sprinkle fish with salt, pepper, lemon peel and onions. Cover and simmer gently until fish turns opaque in center (7 to 9 minutes for a 3/4 inch to 1 inch thick fillet); cut into thickest part of fillet to test. Transfer fish to platter, cover and keep warm. Increase heat to high and boil liquid until reduced to 2 to 3 tablespoons, approximately 1 to 2 minutes. Pour sauce over fish. Serves 4.
Per serving: 135 calories; 4.15 g. fat; 48 mg. cholesterol; 195 mg. sodium; 28% of calories from fat.
GRILLED BASS with VERACRUZ SAUCE
2 lbs. farm-raised striped bass fillets or 2 whole fish, 2 to 3 lbs. each
1 t. cooking oil
2 T. olive oil
3 cloves garlic, minced
2 medium onions, sliced
4 large ripe tomatoes, peeled, quartered, and seeded
1/2 C. sliced green olives Salt and Pepper
Brush fish with 1 teaspoon cooking oil and sprinkle with lime juice, including cavity. Place in well-oiled grill basket, or on oiled aluminum foil with holes poked in it and placed on the grill. Cook over moderately high heat until thickest part of fish is done. Meanwhile, make the sauce. Heat olive oil in saucepan. Sauté onion and garlic until tender, stirring occasionally. Mix in tomatoes and olives and continue cooking over medium heat 6 to 8 minutes, or until slightly thickened. Season to taste with salt and pepper. Remove from heat and reserve; reheat when ready to serve.
Per serving: 287 calories; 12.4 g. fat; 121 mg. cholesterol; 705 mg. sodium; 38% of calories from fat.