Papillote Of Striped Bass With Herbs And Quick Aioli Recipes

QUICK GARLIC AIOLI

Steps:

• Stir mayonnaise, garlic, lemon juice, and cayenne pepper together in a small bowl. Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

SEA BASS IN PAPILLOTE

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.
• Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.
• Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
• Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.
• Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.
• Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.

HERB AIOLI

Steps:

• In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.

QUICK HORSERADISH AIOLI

Steps:

• Combine mayonnaise, horseradish, vinegar, salt, and pepper in the bowl of a mini food processor or blender cup. Pulse a few times until mixed, about 10 seconds, scraping down the sides of the bowl halfway through.

STRIPED BASS WITH HERBS

Steps:

• In a small bowl, combine the parsley, chives, chervil, half of the lemon juice, zest, and the oil; stir to combine. Season with salt and pepper; set aside.
• In a large skillet, combine water, wine, remaining lemon juice, the shallot, and garlic. Bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes.
• Season fish with salt and pepper. Add to simmering liquid, cover, and cook until opaque, about 10 minutes. Use a slotted spoon or spatula to remove fish from pan and place on serving plates. Discard poaching liquid. Spoon herb mixture over fish. Serve immediately with salad.

HERBED STRIPED BASS

Steps:

• Spread the herbs and salt and pepper on alarge platter. Brush each fillet with the egg white, then dredge in the herbs.
• In a large nonstick skillet over medium-high heat, sear the fillets 3 to 4 minutes per side, or until cooked through and the flesh just begins to flake.