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Sautéed Striped Bass with Garlic Butter


  • 1 ½ pounds striped bass fillets, skinless, cut into serving-size pieces
  • ½ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground white pepper
  • 2 tablespoons vegetable oil
  • 3 tablespoons butter
  • ¼ teaspoon Tabasco sauce
  • 2 tablespoons minced green onion
  • ½ teaspoon minced garlic
  • 1 teaspoon fresh lemon juice
  • 3 tablespoons chopped fresh parsley

In a shallow dish, combine flour, salt and white pepper.  Dredge fish in the mixture.

Heat oil in a skillet.  Add 2 tablespoons of butter and melt.  Sauté fish until golden brown, about 5 minutes. Turn and repeat, cooking until done.

Add the remaining 1 tablespoon of butter to the skillet.  Add Tabasco, green onion, garlic and lemon juice and sauté lightly.  When it begins to brown, remove it from the heat and pour over cooked fish. Sprinkle with parsley.

Contributed by Joyce Taylor MM2