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Lake Texoma Striper Recipes


Doug Keeter Lake Texoma Striper Fishing Guide


Lemon & Herb Poached Striped Bass

  • 2 lbs. striped bass fillets
  • 1 tbsp. olive oil, butter or margarine
  • 1 tsp. minced fresh parsley
  • 1 tsp. dried thyme leaves
  • 1 clove garlic, minced
  • White wine
  • 1 tsp. fresh lemon juice
  • Salt
  • Black pepper
  • 1/2 tsp lemon zest
  • 2 green onions, sliced thinly

  • In a 10 to 12 inch frying pan heat the olive oil, butter or margarine over medium-high heat.

    Add the parsley, thyme and garlic.

    Let the herbs meld for a minute or so and pour in the lemon juice and 1/4 cup of the wine.

    Place striped bass fillets ins skillet and spoon the warmed herb mixture over them.

    Sprinkle the fillets with Salt & Peper to your tastes then add the pepper, lemon peel and onions.

    Cover and simmer gently until fish for 6-9 minutes. Fillets will be opaque in the center.

    When fillets are done remove and place on platter, cover and keep warm.

    Turn up heat to high and boil herb mixture until reduced to 2 or 3 tablespoons which should only take a minute or two.

    Pour herb mixture over fillets.

    Serves well with rice pilaf or my favorite, roasted carrot and potato wedges.

    Serves 4


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