Two weekends in a row now, my trip to Salem, MA has been foiled, so to commemorate my dismay, I’ve decided to prepare a dish that I probably would’ve eaten, had I been there.
Striped Bass is native to the Northeast, specifically New England. Living out there by the water means everything to most of the population and so, fishing is a common thing. Striped Bass is plentiful just as much as Lobsters are in this region. Rather than using a well-known Striped Bass Recipe, which the Internet is saturated with, I decided to do my own thing, but still incorporating the basics when it comes to preparing fish. Here’s the list:
2 5oz Striped Bass Steaks
1 Orange
1 Lemon
1 Lime
1/2 Tsp Salt
1/2 Tsp Dill
1/2 Tsp Cilantro
1/2 Tsp Parsley
1/2 Tsp minced Onion
1/2 Tsp Garlic n’ Herbs
1/4 Tsp Black Pepper
1 1/2 Tbsp unsalted Butter
Preparation: mix all seasonings together in a dish first then after cleaning your fish, simply place it into the mixture. Toss it around for a bit, making sure to coat the entire fish then cover your dish and refrigerate overnight. Don’t worry about your fish drying out, it won’t! Next day, remove fish from refrigerator, place skillet on low to medium fire, add butter to the pan and then begin adding your fish. Once your fish is in, immediately add about a 1/4 cup of water, so the butter doesn’t dry up before the fish is cooked. Cover your pan and let fish cook for about 20 minutes on each side before turning it over. Tip: always remember that the steam from the pan is crucial to perfectly cooked fish. When the pan begins to dry down then you’ll know your fish is ready!
1 lbs Dasheen leaves
1/2 Tsp Salt
1/4 Tsp Garlic n’ Herbs
1 Pinch Black Pepper
Tip: Dasheen leaves are very large, so I advise that you cut it into smaller pieces in order for it to fit into your pot. Add 1.5 cups of water to a small pot, put it to boil on low fire and while it’s boiling, go ahead and prep your Dasheen leaves. Wash the leaves out before cutting then once you’re finished, add it to your pot along with the other ingredients. Stir to mix it all in and continue stirring occasionally to ensure that it doesn’t stick to the bottom of the pan. Let it cook for about 30 minutes or until it has completely broken down into a “soupy” mixture. *Add more water if needed*
1/2 bunch Asparagus
1 Pinch Salt
1/4 Tsp Olive oil
1 dash Garlic n’ Herbs
Wash asparagus and place them into pan (break them into two if your pan isn’t large enough) then add your ingredients along with 1/2 ounce of water. Toss asparagus around making sure to mix everything together then let it steam for about 7-10 minutes. Once everything is cooked, serve as usual. Enjoy!
Shanell C. Campbell 
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