Warm Salad Of Striped Bass Recipes

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.

WARM SALAD OF STRIPED BASS

Steps:

• Trim the bass of the dark portion and any stray bones. Skin and cut into 1-inch cubes. In a 2-quart saucepan, heat the wine to boiling over high heat, add the bass and reduce heat to medium. Poach the bass until it is white and firm but still juicy, 3 to 4 minutes, turning pieces to cook evenly and watching carefully so the fish does not overcook. Timing is important.
• Drain the bass in a colander and place in a bowl. Break the fish apart into lump-crab-meat size pieces with a fork. Add 1/4 cup oil and toss to coat, adding more oil if necessary. Add the lemon juice and toss; season with salt and pepper. Fold in the cilantro. Divide among 4 plates and garnish each with olives. Serve while still warm.

STRIPED BASS WITH TOMATO AND BASIL CREAM

Steps:

• Preheat the oven to 375 degrees F.
• Make cream sauce: Heat oil in a small saucepan over medium heat. Add scallion and saute until tender. Add tomato and basil. Add chardonnay and cook until liquid is reduced by half. Add heavy cream, reduce the heat, and simmer until the desired thickness is reached. Keep warm until ready to serve.
• After you have started the sauce, bake the fillet: place butter, chardonnay, and verjus in a baking pan. Season fish with salt and pepper and place in pan. Bake for 5 to 7 minutes, or until fish is cooked through; the fish should be opaque throughout and a knife should slide in easily.
• Place fillets on a serving plate and spoon over the sauce. Serve with a fresh crusty baguette and a crisp green salad.

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.

STRIPED BASS WRAPS

Steps:

• Preheat oven to 350 degrees. Make 3 diagonal 2-inch-long cuts on each side of fish. Rub cavity of each fish with oil; season with salt and pepper. Rub exterior and cuts of each fish with oil; season with salt and pepper. Stuff each cavity with half of the onion and ginger. Transfer fish to a 16-by-12-inch baking dish. Bake until flesh is opaque and no longer pink near spine, about 40 minutes.
• Meanwhile, place sweet potatoes in a bamboo or metal steamer basket; place over boiling water in a wide saucepan or wok. Cover; steam until just tender, about 25 minutes. Transfer to a work surface; let cool slightly. Cut lengthwise into 3-inch-long sticks, about 1/3 inch thick. Set aside.
• Bring a large pot of water to a boil. Add noodles; cook according to package instructions. Drain, and rinse under cold water. Cut into 2-inch lengths. Set aside.
• Melt butter in a medium skillet over medium heat. Add scallions; cook until bright green, about 1 minute. Spoon over baked fish. Sprinkle with peanuts.
• To assemble each wrap, soak a wrapper in a bowl of warm water until softened, about 30 seconds. Lay flat on a plate. Top with lettuce, noodles, sweet potato sticks, fish with stuffing and toppings, cilantro, and mint. Fold ends in and roll tightly to enclose filling. Serve with dipping sauce.