Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Striped Bass w/ Bacon and Mushroom Print Email

4 pieces of striped bass (approx 6-8 ounces each)
2-3 bottles ginger beer or ginger ale
1 cup of red onion sliced into 1" thick slices
8 pieces of Tony's thick sliced bacon
8 TBS of butter
1 cup of sliced, fresh, portabella mushrooms caps
1/4 tsp. of dried tarragon
Hungarian paprika

Soak the striped bass overnight in golden ginger ale, rinse and reserve. In a pan, cook bacon; save drippings. Crumble bacon; set aside. Cook mushrooms and onion in drippings till tender. Place striped bass in a baking dish. Combine mushrooms, onion, butter and tarragon. Spread on top of the bass; sprinkle with paprika. Bake at 350 degrees F for about 20 minutes or until fish flakes easily. Garnish the bass with bacon.

Adapted from
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