Beyond Colorado Striped Bass

Now that I am an official blogger for, what perfect timing to write about Colorado food. Besides my husband and his love for the outdoors, the number one reason I live in Colorado, and Boulder in particular, is the abundance of organic and natural foods.

Our local farmers and ranchers help feed our community and enhance the beautiful environment. According to Colorado Department of Agriculture, the state is the number one producer of millet, a gluten-free grain. And a leading producer of potatoes, barley, cantaloupe, lettuce, corn, wheat and milk. Colorado is also known for organic and grass-fed production of beef and lamb. Did you know it’s the number one beer brewing state? I can go on and on, but I assume you can see why Boulder, Colorado is a foodie-town, with an evergrowing community of locavores!

Here is where I get to applaud the locally raised striped bass. It’s a hybrid, a cross between striped bass and white bass. When operated properly, without the disturbance of the natural fish population and using clean water and quality feed, aquaculture can be a worthwhile supplement to wild-caught fish. And since half of the fish stays in Colorado the carbon footprint is incredibly small.

Besides all the amazing food production, Boulder is also home to authentic bakeries, ethnic and farm to table restaurants, natural food markets and some of the best coffee shops in the world!

Here’s a simple local fish recipe that is sure to please the entire family…

Layne’s Oven-Fried Striped Bass Fillets, serves 6

  • 1 cup buttermilk (or fat free milk), preferably organic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1- 1/2 cups organic corn flakes
  • 1- 1/2 pounds hybrid striped bass fillets
  • Olive oil cooking spray

Preheat oven to 450 degrees F. Line a baking sheet with foil and coat with cooking spray. In a large bowl, combine milk and seasonings. Place corn flakes in a plastic bag and crush with a rolling pin. Then place crumbs on a flat plate. Dip fish fillets into seasoned milk and then roll in crumbs.  Place fillets on the baking sheet. Coat the tops of the fillets with a light layer of cooking spray. Bake for 12 minutes or until fish flakes easily with a fork. Serve with your favorite steamed seasonal green vegetable and baked sweet potato.

Per serving: 185 calories, 4 grams fat, 200 mg sodium, 28 g protein, 8 g carbohydrate, high in niacin, phosphorus, selenium, vitamin B6 and B12, 15 percent daily value for iron and contains calcium and vitamin A.

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