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One Pan Striped Bass with Asparagus Recipe

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Unless you're looking for extra fiber, it's probably best to fillet fish before cooking!


With striper season in full swing, I figured it was time to talk about one of my favorite aspects of these fish — and that’s eating ’em! Stripers have mild, white fillets that are absolutely delicious. In fact, I have a lot of clients tell me that they like ’em better than halibut. I’m not totally sure I’d go that far, but they’re pretty close.

To get some new ideas on how to cook ’em up, I talked to our man, Scott “The Sporting Chef” Leysath, the world’s leading authority on cooking stuff you catch and shoot (and also co-host of the popular TV show Hunt Fish Cook and he suggested his super easy One Pan Striper with Asparagus recipe.

“This one’s quick, easy, colorful and only requires a big skillet or wok and a handful of fresh ingredients,” he says. “When asparagus isn’t in season, substitute any green vegetable like broccoli, sugar snap peas or green beans. Check out your local Asian market for the best price on fresh vegetables!”Click here to read more…

How to Cook Trout with Herb Vinaigrette

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It all starts here...


I caught a mess o’ trout recently and, while I typically release most of them, I decided to keep a couple for dinner this time around. I usually just wrap the fish in foil, add some lemon, butter, pepper and garlic and throw it on the barbie…you really can’t go wrong with that method…but I was just in the mood for something different. So, I checked in with our resident master game and fish chef, Scott Leysath.

Leysath, co-host of the popular TV show,“Hunt-Fish-Cook,” suggested doing the trout with a herb vinaigrette.?? He said you can bake, broil or pan-fry trout this way, but his favorite method is to throw it on the grill. Anyway, here’s how to impress your family, friends and taste buds:?? Click here to read more…

Grilled Soy & Sesame Striper

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Spring is striper time out here on the West Coast (out East too!) and, in addition to being a really sporty fish to chase around with rod and reel, they’re damn tasty.

Striper flesh is firm and white — it’s a really a user-friendly fish that takes well to many cooking styles. While rolling striper chunks into beer batter and dropping them into a boiling cauldron of cholesterol is a my favorite way to cook it up, a much more artery-friendly approach is to grill it Asian style.

Scott “The Sporting Chef” Leysath, co-host of the popular cable show HuntFishCook shows us how…
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