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Pan Seared Striped Bass with Lemon Pan Sauce

Pan Seared Striped Bass with Lemon Pan Sauce Pan Seared Striped Bass with Lemon Pan Sauce Recipe

Mild and sweet without a strong fishy flavor, this striped bass recipe offers up flaky-perfection for your next dinner! The pan searing technique gives the fish a browned crust that locks in all the juices and adds a nice crunch. Paired with our homemade lemon sauce featuring the Carolina Cooker® Eastern BBQ sauce, it's a dish that truly tastes as good as it looks.


Note: Striped bass sizes vary a lot –
This recipe is based on small sized fish about 1.5 – 2 pound whole fish weight.

  • 4 filets of striped bass (scored 3 times /// on the skin side)
  • 2 tbsp oil (keep oil close just in case you need more)
  • Salt and pepper to taste
  • 4 tbsp unsalted butter
  • ¼ cup minced red peppers
  • 2 tbsp minced white onion
  • 2 sprigs of thyme
  • 1 tbsp minced parsley
  • 1 cup heavy cream
  • 2 tbsp Carolina Cooker® Eastern NC BBQ Sauce
  • 1 lemon sliced in wedges


  1. Heat oil on medium/high heat in a large skillet. While oil is heating, season fish with salt and pepper.
  2. When oil is hot, place fish skin side down and let sear until skin is crispy. This should take about 2 minutes (do not burn the skin)
  3. Flip fish over and repeat on the flesh side. (Do not overcook the fish – it should be flaking and moist but not falling apart.)
  4. Once fish is cooked, set to the side and place on a paper towel lined plate to soak up excess grease.
  5. When fish is removed (drain out excess oil if there is any) Reduce heat to low and add in the onions and sauté until tender. Then add in the red pepper, thyme, Carolina Cooker® Eastern NC BBQ sauce, let reduce by about ¾ then add in the cream and parsley and let reduce until semi-thick sauce forms. (this should only take 30 seconds or so)
  6. Next, Turn off heat and add in the butter. Slowly mix the butter in. The butter should cool the sauce down slightly causing the sauce to thicken. Be careful that the sauce doesn’t break. If the sauce gets too hot it will cause the fats to separate.
    Note: (I usually mix in the butter by moving the pan in a circular motion letting the sauce slowly melt the butter – a whisk also works well)
  7. Check seasoning and adjust as necessary with salt and pepper
  8. Pour sauce in the middle of a plate and place fish skin side up and garnish with a lemon wedge and parsley if you like, serve and enjoy!