ROASTED STRIPED BASS
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.
- Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve.
SEARED WILD STRIPED BASS WITH SAUTEED SPRING VEGETABLES
Steps:
- Bring a large pot of well-salted water to a boil. Meanwhile, fill a large bowl with ice water and salt it well. Place the asparagus in the boiling water and cook until the water comes back to a rolling boil. Remove and place it immediately in the salted ice water. When the asparagus has cooled completely, remove it from the water and reserve. Repeat this process with the sugar snap peas and then the fava beans. You can use the same blanching water for all of the veggies, just be sure to always do the fava beans last. Fava beans have very high iron content and will turn the blanching water black. After the beans are blanched and cooled, remove the tough outer skin to reveal a lovely spring green fava bean.;
- Coat a large saute pan with olive oil. Smash the three garlic cloves with the heel of your hand and add to the saute pan. Bring the pan to a medium high heat. When the garlic has become golden brown and very aromatic remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the mushrooms and stock, season generously with salt, and saute for 1 minute. Add the prepared veggies, season with salt and saute until all the ingredients are coated with oil and hot and almost all the stock has evaporated. Serve immediately or later at room temperature.;
- Take the fish out of the refrigerator about 10 to 15 minutes before using. Pat the skin dry with a paper towel and season the fish on both sides with salt. Heat a large saute pan coated generously with extra virgin olive oil over high heat. Coat the bottom of another slightly smaller saute pan with olive oil. Gently place the fish fillets skin side down in the saute pan and place the other saute pan directly on top of the fish. The purpose of this is to gently press the skin of the bass onto the bottom of the saute pan to create a lovely crispy fish skin. Be sure to oil the bottom of the top saute pan or the fish will stick to it. After a couple of minutes remove the top saute pan from the fish, this will allow the steam to escape and the skin to become very crispy. As fish cooks it turns from translucent to opaque. The idea is to cook the fish 2/3's of the way on the skin side and flip it over for the last 1/3 of the cooking time. The rule for fish is about 7 to 8 minutes per inch of thickness, a little less if you like your fish more on the rare side.
- Serve the fish over the sauteed spring veggies and call your self a superstar!
STRIPED BASS WITH MUSHROOMS
A simple, creamy mushroom sauce for firm white fish fillets has comfort written all over it.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the butter in a large skillet over medium heat. Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes. Discard the thyme sprigs.
- Meanwhile, season the fish with salt and pepper. Heat the oil in another large skillet over medium-high heat. Add the fish, skin-side down, and cook until the skin is crisp, 3 to 4 minutes; transfer to a plate. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2 to 3 minutes. Add the cream and simmer to thicken slightly, 2 to 3 minutes. Season with salt and pepper.
- Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up. Simmer until the fish is just firm and translucent, 5 to 7 minutes. Garnish with parsley, if desired.
STRIPED BASS SEARED WITH HONEY AND OUZO
Steps:
- Whisk flour and garlic powder together in a bowl. Toss bass in the flour mixture until coated.
- Whisk fish sauce, olive oil, honey, and oregano together in a bowl until smooth.
- Heat a skillet over medium-high heat. Cook and stir bass in the hot skillet until lightly browned on all sides, about 5 minutes. Transfer bass to a plate. Add ouzo and fish sauce mixture to hot skillet; bring to a boil. Return bass to pan and cook until fish is cooked through, about 5 minutes more.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 37.3 g, Cholesterol 77 mg, Fat 11.3 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 1.9 g, Sodium 1175.7 mg, Sugar 12.3 g
STRIPED BASS ALL'AMATRICIANA
The robust amatriciana sauce that so beautifully complements the baked fish in this dish is never made with fresh tomatoes; using canned tomatoes greatly simplifies the recipe and reduces the cooking time. The bright flavors of striped bass make it especially nice for summer entertaining, but prepare it with any firm white fish you prefer, and use parsley when basil is out of season.
Provided by Florence Fabricant
Categories dinner, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Spread olive oil in a baking dish just large enough to hold the fish in a single layer. Season the flesh side of the fish with salt and pepper, and set aside on a plate or cutting board.
- In a heavy saucepan, heat the guanciale on medium low, stirring occasionally, until the fat is rendered and the cracklings are golden. Add the onion and cook until onion is soft and barely colored. Stir in garlic and continue cooking until it softens. Add tomatoes and salt and pepper to taste. Simmer gently about 15 minutes, until tomatoes have come together and reduced a bit. Stir in chile flakes and remove from heat.
- Heat baking dish in the oven and when the oil is hot, remove it from the oven. Place fish, skin side down, in the dish. Spread the tomato mixture on the fish. Return dish to oven and bake 15 to 20 minutes, until the fish just turns opaque and is cooked through. Serve at once or set aside at room temperature to serve in 30 minutes or so. Scatter basil on top just before serving.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 3 grams, TransFat 0 grams
STRIPED BASS WITH POTATOES AND OLIVES
From the chef Jonathan Waxman comes this simple, casually elegant dish, ideal for guests but not too fancy for family dinners. Bass fillet (one large piece, or two smaller fillets) is baked atop a bed of thinly sliced Yukon Golds, allowing the juices to soak into the potatoes, permeating them with flavor. A mandoline is useful for slicing the potatoes (watch those fingers!), or the slicing disc on your food processor. If you don't have either of those, a sharp knife will do nicely.
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Use a little oil to brush the bottom of a shallow baking dish that can go to the table and is large enough to hold the fish in one piece. Spread potatoes in dish, overlapping, and sprinkle with 2 tablespoons oil. Season with salt and pepper. Bake 20 minutes. Remove from oven.
- Season flesh side of fish with salt and pepper. Place fish skin side up on the potatoes, sprinkle on remaining oil, scatter olives around and place bay leaves on top. Cover with parchment paper and bake 20 minutes, or until fish is just cooked through at the thickest part (a sharp knife will penetrate easily). Garnish with lemon and serve.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 17 grams, Carbohydrate 46 grams, Fat 22 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 4 grams, Sodium 1230 milligrams, Sugar 3 grams
STRIPED BASS POACHED IN SPICY SOY SAUCE
Poaching fish in a mixture of soy sauce and water is a simple, fast method that adds gorgeous flavor to fillets, which emerge moist and succulent. It is also flexible and forgiving, with a cooking liquid that can accommodate a host of seasonings. Here those seasonings are sugar (to cut the saltiness of the soy sauce), scallions and an optional fresh or dried chile pepper (either minced or put in whole), but you could experiment with ginger, garlic, lime juice or other flavors. Combine all the ingredients, except the bass, in a skillet. Bring to a boil, add the fish flesh-side-down, and adjust the heat so that the mixture does not bubble too aggressively. The fish cooks in 8 to 10 minutes, until its flesh is mahogany-colored and doesn't resist when you slice in with a thin-bladed knife. Serve on top of rice, garnished with the cooking liquid and the scallions, which are now limp and tender. Other fish, like cod, halibut, monkfish and salmon, also work, but keep an eye on it as it poaches - you will likely need to adjust the cooking time slightly.
Provided by Mark Bittman
Categories dinner, quick, project, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the soy sauce, water, sugar, scallions, chile (if using) and 1/2 to 2/3 cup water in a skillet just large enough to hold the fish. Turn the heat to medium high, and bring to a boil.
- Add the fish, and adjust the heat so the mixture bubbles but not furiously. Cook 8 to 10 minutes, turning once or twice, until the fish is coated with a brown glaze and cooked through. Serve with white rice, spooning the sauce over all and garnishing with the scallions.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1585 milligrams, Sugar 4 grams
STRIPED BASS WITH OYSTER STEW
Steps:
- PREPARATION FOR THE STEW: Strain the oysters and reserve the oyster liquor; refrigerate the oysters until ready to use for final assembly. In a medium saucepan, cook the ham in the peanut oil until lightly caramelized. Add the onion, red bell pepper, and celery and cook until caramelized. Add the garlic, red pepper flakes, and bay leaf; cook 1 minute.
- Add the bourbon, lemon juice, wine, and reserved oyster liquor. Cook until greatly reduced and nearly syrupy, stirring frequently. Add the chicken stock and simmer over medium heat, skimming as necessary, until reduced by 1/2. Cool and reserve until preparing the bass. Remove the bay leaf.
- ASSEMBLY: Remove the bass from refrigeration and dry thoroughly with paper towels. With a sharp knife, score an X in the skin side to prevent it from curling when the fish is cooking. Season the flesh side with salt and pepper; rub the skin side with some of the softened butter.
- If serving with tomato gumbo, heat the gumbo and stir in the cooked rice as indicated in the last step of the recipe. Keep warm. Return the stew to a low heat and add the heavy cream; bring to a slow simmer.
- Heat a large, heavy skillet over medium-high heat for 2 minutes. Add a film of peanut oil, then carefully lay the fillets in the pan, skin-side down. Reduce the heat to medium and press firmly on the fillets with the back of a metal spatula to flatten slightly and aid in the searing; cook 3 to 5 minutes, depending on the thickness of the fillets. When the edges of the fillets begin to show doneness, turn carefully and cook 1 minute longer. Remove the fillets and keep warm.
- Raise the heat on the stew to medium-high, stir in the oysters and butter, and cook just until the oysters are plumped and beginning to curl. Remove from the heat, stir in the sage, and season with salt, pepper, and lemon juice to taste.
- Warm 6 wide, shallow bowls. Place a fillet in each bowl. Spoon the stew around the fillets, dividing the oysters equally between the bowls. Sprinkle liberally with scallions and serve immediately.
SEARED WILD STRIPED BASS ON CHIVE WHIPPED POTATOES
Steps:
- Preheat an oven to 375 degrees F. Season the fillets on both sides with salt and pepper.
- Place a large, non-stick saute pan over very high heat. When hot, add the oil, and swirl to coat bottom of pan. Brush each fillet (skin-side only) generously with butter.
- Place the fish fillets into the hot pan, skin side down, and brown for 2 minutes over high heat. Place the pan in the oven for 3 minutes. Serve warm from the oven, with Chive Whipped Potatoes, Truffle Vinaigrette, and Sauteed Shiitakes.
- Put the potatoes in a saucepot and cover with cold water. Add salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Strain the water out of the pot and mash the potatoes with the cream, butter, salt and pepper. Stir in the chive oil and sliced chives, and serve.
- Chive Oil: 1 cup vegetable oil, well chilled 1 bunch fresh chives, sliced into very fine pieces Salt
- In a food processor, blend the oil and chives together. Season to taste with salt. Reserve the remainder in a plastic squeeze bottle, refrigerated.
- Place chicken stock in a saucepan and reduce liquid to 1/2 cup. Place chopped shallots in a large, stainless steel mixing bowl, pour hot stock over them, and steep for 10 minutes. Add the vinegar, season to taste, and slowly add the oils, whisking constantly to emulsify. Set aside until ready to use.
- Yield: 2 1/2 cups
- Sauteed Shiitakes: 1 cup thinly sliced shiitakes 2 tablespoons olive oil 1 teaspoon butter Salt and pepper, to taste 2 tablespoons chopped shallots 2 teaspoons chopped garlic 1 teaspoon fresh thyme leaves 1/2 cup haricots verts, blanched 1/4 cup diced and seeded tomato
- Saute the mushrooms in olive oil and butter. Season with salt and pepper. Add shallots, garlic, and thyme. Saute until shallots and garlic turn translucent. Add the haricots verts, combine and remove from heat. Stir in the dice tomato and serve.
- To serve: mound hot mashed potatoes in center of plate. Top with 1 wild striped bass fillet, skin side up. Surround with truffle vinaigrette and shiitakes.
STRIPED BASS SEARED WITH HONEY AND OUZO
This is very good! Serve over rice.
Provided by sharonm
Categories Fish Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk flour and garlic powder together in a bowl. Toss bass in the flour mixture until coated.
- Whisk fish sauce, olive oil, honey, and oregano together in a bowl until smooth.
- Heat a skillet over medium-high heat. Cook and stir bass in the hot skillet until lightly browned on all sides, about 5 minutes. Transfer bass to a plate. Add ouzo and fish sauce mixture to hot skillet; bring to a boil. Return bass to pan and cook until fish is cooked through, about 5 minutes more.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 37.3 g, Cholesterol 77 mg, Fat 11.3 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 1.9 g, Sodium 1175.7 mg, Sugar 12.3 g
STRIPED BASS SEARED WITH HONEY AND OUZO
This is very good! Serve over rice.
Provided by sharonm
Categories Fish Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk flour and garlic powder together in a bowl. Toss bass in the flour mixture until coated.
- Whisk fish sauce, olive oil, honey, and oregano together in a bowl until smooth.
- Heat a skillet over medium-high heat. Cook and stir bass in the hot skillet until lightly browned on all sides, about 5 minutes. Transfer bass to a plate. Add ouzo and fish sauce mixture to hot skillet; bring to a boil. Return bass to pan and cook until fish is cooked through, about 5 minutes more.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 37.3 g, Cholesterol 77 mg, Fat 11.3 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 1.9 g, Sodium 1175.7 mg, Sugar 12.3 g
STRIPED BASS SEARED WITH HONEY AND OUZO
This is very good! Serve over rice.
Provided by sharonm
Categories Fish Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk flour and garlic powder together in a bowl. Toss bass in the flour mixture until coated.
- Whisk fish sauce, olive oil, honey, and oregano together in a bowl until smooth.
- Heat a skillet over medium-high heat. Cook and stir bass in the hot skillet until lightly browned on all sides, about 5 minutes. Transfer bass to a plate. Add ouzo and fish sauce mixture to hot skillet; bring to a boil. Return bass to pan and cook until fish is cooked through, about 5 minutes more.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 37.3 g, Cholesterol 77 mg, Fat 11.3 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 1.9 g, Sodium 1175.7 mg, Sugar 12.3 g
SEA BASS BAKED WITH ONION AND HONEY
This is an easy recipe to pull together. If you're being really indulgent you'll want one fish each. But if you have a few side dishes, one fish per two people will be enough for a taste of this treat. We serve it with mashed potatoes (with some of the extra onions mixed in) and green peas.
Provided by Sackville
Categories Bass
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 C (about 400 F).
- Heat the olive oil in a frying pan and gently sauté the onions and garlic until soft, about 5-8 minutes.
- Meanwhile, use a sharp knife to score the outside of the fish.
- When the onions are soft, take them off the heat.
- Pull the thyme leaves off the stem and mix in with the onions.
- Season to taste and let cool.
- Smear the honey on the inside of the sea bass, then fill with the onion mixture.
- Use kitchen string to secure the fish.
- Lay the fish in a baking tray and sprinkle over some salt and pepper.
- If you have extra onions you can also set them in the tray.
- Drizzle over the olive oil and bake on the top rack of your oven for 20-25 minutes.
Nutrition Facts : Calories 219.2, Fat 13.6, SaturatedFat 1.9, Sodium 3.9, Carbohydrate 25.9, Fiber 1.2, Sugar 20.5, Protein 0.9
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