STRIPED BASS WITH HORSERADISH SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler and adjust the rack so that it is within four inches of the heat source. Oil the surface of the broiling pan and place the fillets on top, skin side down. Sprinkle with salt and cayenne and broil until firm and lightly browned, 5 to 10 minutes, depending on thickness. (The fish is done when it is just about opaque all the way through, and offers no resistance to a thin-bladed knife.)
- Meanwhile, gently warm the sour cream over very low heat in a small pan, stirring occasionally. While it is heating, add some salt and cayenne. The sour cream need not get hot and it should certainly not boil; you just want to take the edge off its chill and thin it out a bit. Keep it warm while the fish finishes cooking.
- When the fish is done, stir the horseradish and snipped chives into the sour cream. Taste and add more horseradish, salt or cayenne if necessary. Serve the fillets with a bit of the sauce on each, garnished with a couple of chives.
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.
CRISPY WHOLE STRIPED BASS WITH RED TOMATILLO SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat about 2 inches of oil in 2 high-sided skillets over medium heat to 360 degrees F.
- Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter. When the oil has reached 360 degrees, season each fish well on the inside and outside and dip into the batter, allowing any excess to run off. Carefully place 2 whole fish in each pan and cook until golden brown on both sides. Serve each fish on a large plate, ladle with some of the Red Tomatillo Sauce, and serve.
- Preheat oven to 375 degrees F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper, to taste. Roast until soft, about 20 to 25 minutes.
- Heat remaining olive oil in medium saucepan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the chile powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minute. Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth. Season with salt and pepper.
HORSERADISH DIPPING SAUCE
This spicy dip recipe is great for dipping almost any thing worth dipping.
Provided by Connie Wilcoxson Shinpaugh
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together the sour cream, horseradish and lemon juice. Season with salt, paprika, garlic salt and minced onion. Mix and then chill for about 20 minutes to let the flavors blend before you start dipping.
Nutrition Facts : Calories 63.7 calories, Carbohydrate 1.7 g, Cholesterol 12.6 mg, Fat 6.1 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 3.8 g, Sodium 47.5 mg, Sugar 0.4 g
STRIPED BASS IN AGRODOLCE SAUCE
Steps:
- Heat 1/4 cup oil in a 12- to 13-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring occasionally, until browned and just tender, about 8 minutes. Remove from heat and add wine, vinegar, water, sugar, raisins, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and bay leaf, then briskly simmer, stirring occasionally, until shallots are very tender and liquid is thick and syrupy, 40 to 45 minutes. (If liquid is reduced before shallots are tender, add 1/2 cup water and continue to simmer.)
- Pat fish dry, then sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold fillets in half, skinned side in.
- Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 folded fillets, turning over once, until deep golden, 4 to 6 minutes total. Put cooked fish (still folded) on top of sauce in heavy skillet. Wipe out nonstick skillet and sauté remaining 4 fillets in remaining 2 tablespoons oil in same manner, transferring to sauce.
- Cook, partially covered, over moderate heat until fish is just cooked through, 2 to 3 minutes.
SPICY STRIPED BASS
This recipe can be made with any white meat fish that is suitable for the grill. People who do not like fish usually go for seconds!
Provided by CPA Chef
Categories Bass
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sauce: Saute the garlic, scallions, ginger, and the habanero chili in oil in a saucepan. When browned, add the remaining ingredients and cook for 5 minutes.
- Bass: Grill the Striped Bass. Depending on the thickness of the filets and the heat of the fire, grill for 8 to 10 minutes.
- Pour sauce on the bass filets. Garnish with chopped scallions.
Nutrition Facts : Calories 114.1, Fat 6.3, SaturatedFat 1, Sodium 633.5, Carbohydrate 13.2, Fiber 0.9, Sugar 10.2, Protein 1.9
HERBED FISH CAKES WITH GREEN HORSERADISH SAUCE
Provided by Miriyam Glazer
Categories Fish Appetizer Sauté Passover Quick & Easy Lunch Bass Spring Kosher Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 18
Number Of Ingredients 8
Steps:
- Line rimmed baking sheet with plastic wrap. Using/on off turns, finely chop 1/2 of fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish. Mix in onion, parsley, cilantro, 3 1/2 tablespoons oil, salt, and pepper. Using wet hands and generous 1/4 cupful for each, shape mixture into 3x2x1/2-inch cakes. Arrange on prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)
- Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, sauté cakes until opaque in center, adding more oil to skillet by tablespoonfuls as needed, about 4 minutes per side. Transfer to platter. Serve warm or at room temperature with horseradish sauce.
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