Striped Bass With Tomato And Basil Cream Recipes

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GRILLED STRIPED BASS WITH TOMATOES AND OLIVES



Grilled Striped Bass with Tomatoes and Olives image

Top crusty bread with perfectly grilled bass and a light tomato-and-olive relish.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, plus more, for the grill grates
1/4 cup pitted Kalamata olives, roughly chopped
1/4 cup fresh parsley leaves
1 tablespoon white wine vinegar
2 ripe tomatoes, chopped
Kosher salt and freshly ground black pepper
One 1 1/4-pound fillet wild striped bass, preferably a center cut of even thickness
4 slices crusty bread

Steps:

  • Prepare a grill or grill pan for medium-high heat; lightly oil the grill grates.
  • Toss together the olives, parsley, vinegar, tomatoes and 2 tablespoons of the oil in a large bowl. Season lightly with salt and generously with pepper and toss again; set aside until juicy.
  • Meanwhile, brush the fish on both sides with the remaining 1 tablespoon oil and season with salt and pepper. Grill the fish, skin side up, until it has strong grill marks and releases easily from the grill, about 5 minutes. Rotate it about 45 degrees to create a crosshatch pattern and continue to grill for another 3 minutes. Turn the fish over and cook until just opaque throughout and an instant-read thermometer inserted in the side registers about 135 degrees F, 5 minutes more. Transfer to a cutting board.
  • Using the natural seams of the fish as a guide, cut into 4 pieces. Put a slice of bread on 4 serving plates. Top with a piece of fish and spoon the tomato mixture and its juices over the top.

STRIPED BASS WITH HEIRLOOM TOMATO SCAMPI



Striped Bass with Heirloom Tomato Scampi image

Provided by Sam Talbot

Categories     Fish     Tomato     High Fiber     Low/No Sugar     Dinner     Healthy     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 18

Bass
2 tablespoons olive oil
4 striped bass fillets (6 ounces each)
Salt and freshly ground black pepper
Grated zest and juice of 1 lemon
1/2 bunch thyme sprigs
Tomato scampi
3 tablespoons Roasted Garlic Oil (page 93)
6 garlic cloves, finely chopped
2 shallots, finely diced
1 tablespoon fennel seeds, toasted in a dry skillet
4 celery ribs, sliced 1/4 inch thick
1 tablespoon drained, chopped capers
1/4 cup dry white wine
1 tablespoon red wine vinegar
Grated zest and juice of 1 lemon
3 pounds mixed heirloom tomatoes, cut in wedges
1 cup tightly packed hand-torn fresh basil leaves

Steps:

  • To cook the bass:
  • Preheat the oven to 350°F.
  • In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice. Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, 45 seconds to 1 minute. Give a light push to loosen the skin from the pan. Add the thyme sprigs to the pan. Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes. Remove fish from the oven and transfer to paper towels.
  • To make the scampi:
  • In a large skillet, heat the garlic oil over medium-high heat. Add the garlic, shallots, and fennel seeds and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the celery and capers and cook until the celery has softened, about 2 minutes. Add the wine to the pan and cook until it is reduced by half, about 1 minute. Add the vinegar, lemon zest and juice, tomatoes, and basil and cook for 1 to 2 minutes to incorporate the flavors and heat the tomatoes through.
  • Serve the bass fillets topped with the tomato scampi.

STRIPED BASS WITH TOMATOES, CORN, AND BASIL



Striped Bass with Tomatoes, Corn, and Basil image

Simple but sophisticated, this dish is an easy and light idea for a summer meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
4 striped bass fillets, skin on (about 5 ounces each)
Coarse salt and ground pepper
1 small onion, finely chopped
2 garlic cloves, minced
1/2 jalapeno or serrano pepper, ribs and seeds removed, very thinly sliced
1/2 cup dry white wine
2 ears of corn, husks and silk removed, kernels scraped off
6 ounces (1 generous cup) cherry tomatoes, quartered
1/2 cup chopped basil
1/4 cup chopped cilantro

Steps:

  • In a large skillet, heat oil over medium-high. Season fish with salt and pepper, and sear, skin side down, for 4 minutes. With a wide metal spatula, turn fish over and cook 1 minute. Do not cook through. Remove from the pan; set aside.
  • Add onion to the pan, reduce heat to medium, and cook, stirring occasionally, until onion is tender and the edges begin to brown, about 4 minutes. Add garlic and cook 1 minute.
  • Add jalapeno, wine, 1/4 cup water, corn, tomatoes, and fish, skin side up. Cover and cook 4 minutes, or until the fish is just cooked through; transfer, skin side up, to four wide shallow bowls. Stir basil and cilantro into vegetable mixture and spoon around fish.

Nutrition Facts : Calories 296 g, Fat 11 g, Fiber 2 g, Protein 31 g

STRIPED BASS WITH POTATOES AND OLIVES



Striped Bass With Potatoes and Olives image

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

1/4 cup olive oil
2 pounds large Yukon Gold potatoes, peeled and sliced 1/8-inch thick
Sea salt
Ground black pepper
2 pounds wild striped bass fillet, with skin (1 to 2 fillets)
1 cup pitted picholine olives
8 bay leaves
2 lemons, in thin wedges

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

BROILED STRIPED BASS WITH TOMATOES AND FENNEL



Broiled Striped Bass With Tomatoes and Fennel image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

1 1/2 pounds skinless striped-bass fillet
2 teaspoons grated garlic (from 2 to 3 cloves)
1 teaspoon dried oregano
Finely grated zest of 1 lemon (about 2 teaspoons), plus 1 tablespoon lemon juice
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, divided
1 large bulb fennel, with stalks and fronds (about 3/4 pound)
1 pint cherry or grape tomatoes
1/2 cup brine-cured black olives, such as Kalamata

Steps:

  • Preheat broiler with rack about 8 inches from heating element. Make diagonal slashes 1/4 inch deep at 2-inch intervals across flesh side of fish. Stir together garlic, oregano, lemon zest and juice, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons oil; spread on both sides of fish, rubbing into slashes. Cut fennel stalks from bulb; reserve 1/4 cup of picked fronds. Place stalks lengthwise on a rimmed baking sheet. Top with fish, slashed side up.
  • Cut fennel bulb in half lengthwise; remove and discard core. Thinly slice bulb lengthwise and toss with tomatoes, olives, remaining tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread evenly around fish. Broil until fish is just cooked and opaque throughout and vegetables are charred in places, 8 to 10 minutes. (If they begin to blacken, tent with foil.) Divide fish and vegetables among 4 plates; garnish with fennel fronds.

STRIPED BASS WITH CHERRY TOMATOES AND OLIVES



Striped Bass with Cherry Tomatoes and Olives image

Categories     Sauce     Olive     Tomato     Side     Cherry     Bass

Yield serves 4

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1 pound cherry tomatoes
1/2 cup Gaeta or kalamata olives, pitted and halved
3 tablespoons capers, drained
2 teaspoons finely chopped fresh oregano
Coarse salt and freshly ground pepper
4 fillets (8 ounces each) striped bass, skinned

Steps:

  • Preheat the oven to 400°F. Heat 2 tablespoons oil in a medium skillet over medium heat until hot but not smoking. Add the garlic; cook, stirring, until just golden, about 30 seconds. Add the tomatoes; cook until the skins begin to split, 2 to 3 minutes. Stir in the olives, capers, and oregano; cook 30 seconds more. Season with salt and pepper.
  • Coat both sides of the fish with the remaining 2 tablespoons oil; season with salt and pepper. Transfer to a medium roasting pan, skinned side down. Spoon the tomato mixture over the fish. Cook until opaque, 10 to 15 minutes. Serve topped with sauce from the pan.

WHOLE STRIPED BASS WITH FENNEL AND TOMATOES IN A ROASTING BAG



Whole Striped Bass With Fennel And Tomatoes In a Roasting Bag image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 7

1 4-pound striped bass (see note), gutted, scaled and gills and fins removed
1 medium fennel bulb
3/4 cup dry white wine
2 teaspoons coriander seeds
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
4 tomatoes, peeled, seeded and cut into 1/2-inch chunks

Steps:

  • Preheat the oven to 375 degrees. Scrape off any scales adhering to the fish and refrigerate.
  • Cut the feathery green fronds off the fennel and reserve. Cut off the stalks at the top of the bulb and discard. Use a vegetable peeler to remove any rough, stringy fiber from the outside of the bulb and then cut the fennel into 3 wedges. Place in a non-aluminum pan with the wine, coriander seeds, olive oil and salt and pepper. Simmer over low heat, covered, until the wedges soften but still retain some crunch, about 20 minutes. Set aside.
  • Meanwhile, rinse and dry the fish, season it with salt and pepper and slide it into a roasting bag. (If the fish is too large you can cut off its head, but avoid this if possible as a headless fish makes a much less dramatic presentation.)
  • Put the fennel, its cooking liquid and the reserved fennel fronds in the bag with the fish. Season the tomatoes with salt and pepper and add them to the bag. Push down on the bag to squeeze out excess air and seal with string.
  • Carefully place the bag in an oval baking dish or shallow pan (it's easiest to bake the fish in something you can take straight to the table) and bake for about 15 minutes per inch of thickness (about 30 minutes for a 2-inch-thick fish).
  • To serve, cut the bag open with a knife or scissors and serve pieces of fish surrounded by fennel, chopped tomatoes and a spoonful of the cooking juices.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 4 grams, Protein 83 grams, SaturatedFat 3 grams, Sodium 1598 milligrams, Sugar 6 grams

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