I was cursed with a shellfish allergy late in life that separated me from a lengthy list of what were once my favorite foods, among them lobster, crab cakes, shrimp and especially New England clam chowder. There was nothing better than a bowl of chowder following a wet and chilly session in the surf during a late fall nor’easter. While it is not a cure all, this simple recipe at least eases the pain and has been a big hit with dinner guests.


3 pounds striped bass fillets

One ¼-pound stick of salted butter

½ cup jarred chopped garlic with liquid

1/4 cup fresh chopped parsley

Garlic salt to taste

ground black pepper to taste 

Juice from 4-5 squeezed lemons or approx. 3 ounces Minute Maid 100% Pure

1-2 cups Italian flavored bread crumbs

olive oil spray 


Lightly spray bottom of half-size foil steam table pan with olive oil. Cut fillets into 1-inch cubes. Spread them evenly across bottom of pan. Cut butter up into ¼-inch tabs and spread evenly among cubes. Sprinkle chopped garlic /juice and fresh parsley evenly over fish. Sprinkle lightly with garlic salt and black pepper to taste. Drizzle with lemon juice so that there is a layer of liquid in bottom of pan. Coat entire tray with thin layer of Italian flavored bread crumbs. Lightly spray layer of bread crumbs with olive oil. Pre bake for 10 minutes at 350 degrees and then place under broiler until bread crumbs are golden brown. Serve over rice of your choice with a side salad.


Barb Moretti

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