Striped Bass With Roasted Shallot And Garlic Puree And Leeks Recipes

OUR NEW FAVORITE STRIPED BASS RECIPE

Steps:

• Preheat oven to 400°F with a rack in the center.
• Into a large, heavy pan with a lid (such as this one or this one), place the shallots, bell pepper, tomatoes, garlic, capers, wine, stock, thyme, half the salt, and half the pepper. Give it a stir.
• Bake, covered, for 20 minutes.
• Pat striped bass fillets dry with paper towels.
• Carefully remove pan from oven and arrange filets in pan on top of sauce, nestling them in a bit. Sprinkle fish with remaining 1/2 teaspoon salt and dot with butter.
• Return pan to oven, uncovered. Bake until fish is just cooked through, about 15 to 20 minutes depending on thickness. Sprinkle with the basil.
• To serve, place about a cup of orzo into each of four wide, shallow bowls and top each with a piece of fish. Spoon some veggies and plenty of sauce overtop.

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.

STRIPED BASS WITH ROASTED SHALLOT AND GARLIC PUREE AND LEEKS

Steps:

• For the fish, combine the peppers, sugar and rosemary. Use a sharp knife to make crosshatch marks on the skin of each fish fillet. Rub the spice mixture into the skin and marinate for 1 hour.
• Meanwhile, preheat oven to 375 degrees. Place garlic and shallots in a small baking dish. Sprinkle with salt, pepper and olive oil. Cover with aluminum foil and bake until soft, about 30 minutes. Let cool to room temperature. Peel garlic and shallots and puree in a food processor with the heavy cream. Set aside.
• While garlic mixture roasts, make the leeks: Combine the water, sugar and lemon rind in a medium saucepan. Cook over medium heat until the mixture turns a golden color. Have an oiled baking sheet ready. Stir the leeks into the caramel and immediately scrape onto the baking sheet. Cool. Separate the leeks and set aside.
• To make the vinaigrette, place all ingredients except the chives in a blender and blend until well combined. Stir in chives and set aside. Melt the butter in a large nonstick skillet over medium heat. Add the oil. When the pan is hot, add the fish, skin side down, and cook until browned, about 2 to 3 minutes. Turn the fish and cook until the fish is firm to the touch, about 1 to 2 minutes.
• Place even portions of the shallot and garlic puree in the center of 6 plates. Place the fish over the puree. Sprinkle with the caramelized leeks. Pour some of the vinaigrette on each plate in a circle around the fish. Serve immediately.

PLANCHA GRILLED STRIPED BASS WITH CREAMED KALE, BLANCHED GARLIC PUREE AND WHEAT BERRIES WITH TOMATO PUREE

Steps:

• For the wheat berries: Place the wheat berries in a saucepan. Cover with 4 quarts water and keep over low heat until the wheat berries soften and burst, about 2 hours.
• For the blanched garlic puree: In a medium skillet over medium-high heat, add the garlic, clam stock and honey. Bring to a boil and allow to cook until the garlic softens, about 30 minutes. Remove from the heat, put the garlic into a food processor and puree, adding some of the stock as needed in 1 tablespoon increments. Taste and season as needed. If desired, pass the puree through a fine mesh strainer and set aside until ready to serve.
• For the striped bass: Put the fish into a container and add the parsley, lemon thyme, thyme, lemons and shallots. Cover and set aside for 20 minutes or up to 2 hours in the refrigerator.
• For the tomato puree: Place the olive oil, mustard, ginger, tomatoes, and lemon zest and juice into a blender and process until smooth. Taste and adjust seasoning as needed. Set aside until ready to serve.
• For the creamed kale: Place a medium skillet over medium-high heat and add the oil. Once heated, add the leeks, shallots and garlic and saute until slightly translucent, 2 to 3 minutes. Add the sliced kale and toss to combine. Add the chicken stock and allow the kale to cook down slightly, about 5 minutes. Add the cream and cook until reduced slightly, another 2 minutes. Remove from the heat and place into a food processor. Process until pureed (or until desired consistency). Taste and season as needed. Keep warm until service.
• When ready to grill, preheat a griddle (la plancha) over medium-high heat and the oven to about 400 degrees F. Remove the fish from the marinade and sprinkle with salt. Heat the oil on the griddle, and when hot, place the fish on the griddle, skin-side down, and sear. Do not move the fish. Allow it to sear until the skin is crispy and allows you to remove it from the griddle, 4 to 5 minutes. Put into an oven-safe dish, skin-side up, and place into the oven to finish cooking through, another 3 to 5 minutes. Cook time will vary here depending upon the thickness of the fillet - keep an eye out.
• Drain the wheat berries of any water and toss with 2 to 3 tablespoons tomato puree and the chives and parsley. Taste and season if needed.
• For plating: Place 1 cherrystone clam either on a grill or on the griddle over high heat and cook until opened, about 2 minutes.
• Meanwhile, spoon 1 tablespoon garlic puree on the plate. Top with the wheat berries, creamed kale and grilled striped bass. Serve the clam alongside. Garnish the plate with fried crispy kale, chile oil and micro greens if desired.

GARLIC-ROASTED STRIPED BASS

Steps:

• Preheat oven to 500°F and put a large shallow baking pan in middle of oven.
• Cut 3 deep slits (down to bone) crosswise on each side of fish and put fish on a tray. Rub fish inside and out with 2 tablespoons oil. Cut a garlic clove in half and rub all over skin of fish. Thinly slice all garlic and insert into slits and inside fish. Squeeze lemon juice over both sides of fish and season with salt and pepper.
• Quickly brush hot baking pan with remaining tablespoon oil and transfer fish to pan (the pan should be hot enough to sizzle). Roast fish in middle of oven until just cooked through, 18 to 20 minutes.
• To serve, remove top fillet from each fish by cutting through skin along top edge of backbone and along belly. Carefully slide a large metal spatula between backbone and fillet and invert onto a platter. Pull out backbone, starting from tail end, and discard. Transfer bottom fillets to platter.

OVEN-ROASTED SEA BASS WITH FENNEL & LEEKS RECIPE - (4.7/5)

Steps:

• Preheat oven to 350 degrees. Bring a medium pot of salted water to a boil over high heat. Meanwhile, heat 2 tablespoons oil in a large pan over medium heat. Sauté fennel, leeks, shallots, garlic, celery and thyme until just soft but not colored, about 5 minutes. Add wine and simmer until reduced, 2-3 minutes. Season with salt. Transfer vegetables to a roasting pan that will hold fish snugly. Season fish with remaining oil, a squeeze of lemon juice and a generous pinch each of salt and pepper. Nestle fish into vegetables in roasting pan and dot top of fish with butter. Roast until flesh is just cooked through, flaky and easily slides off bone, 20-25 minutes. Meanwhile, add potatoes to boiling water and cook until tender, 15 minutes. Strain, halve potatoes and season with salt. Serve fish on top of sautéed vegetables and pan drippings, with boiled potatoes alongside. Garnish with lemon wedges.

ROASTED WHOLE STRIPED BASS WITH SALMORIGLIO

Steps:

• In a bowl, mix the herbs with the garlic and olive oil. Add the lemon zest and juice and stir gently. Refrigerate until ready to serve.
• Meanwhile, preheat the oven to 500°. Grease a baking sheet with olive oil.
• Rinse the fish and pat dry. Trim off the fins.
• Scatter the herb stems, bay leaves and garlic on the baking sheet.
• Place a row of lemon slices down the center of pan; reserve one slice. Place half of the onion slices over the lemon slices.
• Place the fish over the onions and season liberally with salt and pepper. Place the remaining onions on top of fish.
• Drizzle with olive oil and place the remaining slice of lemon on top of fish. Cover with foil and bake until the fish is cooked through, about 20 minutes. Serve the fish whole, with the salmoriglio sauce on the side.