Stuffed Petaluma River Striped Bass Recipe

Crinella Family Cookbook

If you'd like to receive notification about updates to our site, please submit your email address.

Enter Email Address

Wild Game Venison Stew Duck and Goose Gizzards and Hearts Duck Ravioli Roast Wild Duck with Greek Olive and Pepper Sauce Quail Cacciatore Pheasant Cacciatore Roasted Speckled Goose Snow Goose in Port Wine Sauce Fried Canada Goose Breast Dove Breasts on Polenta Game Fish Pan-Fried Trout Grilled Salmon Abalone Marsala Red Snapper with Fennel Stuffed Striped Bass Citrus Grilled Sea Bass 2006 Pinot Noir 2006 Sauvignon Blanc 2005 Sauvignon Blanc 2005 Glissando	Stuffed Petaluma River Striped Bass
	1 striped bass (4 to 6 pounds) 1/2 cup, unsweetened clarified butter 1 cup, fresh mushrooms, coarsely chopped 2 fresh tomatoes, peeled, seeded and chopped 2 tablespoons, chopped chives 1/4 cup, freshly chopped parsley 1 cup, unseasoned bread crumbs 1 teaspoon, salt 1 teaspoon, freshly ground black pepper 1 cup, dry white wine
	Heat about half the butter in a skillet, and add onion, cooking until translucent. Add mushrooms and cook for 5 minutes. Add tomatoes and cook for five minutes. Add parsley, chives, bread crumbs, salt and pepper, and mix. Stuff the bass with the mixture, and close cavity with skewers. Place fish in buttered baking pan. Sprinkle with wine, and a bit more salt and pepper. Bake uncovered in oven pre-heated to 375 degrees. Baste fish occasionally. Cook for 30 or 40 minutes. Add a bit more wine if fish gets too dry. Remove to serving platter and garnish with thin lemon slices. Serves 6 to 8. *Enjoy with our 2005 Sauvignon Blanc.*