Wild Striped Bass With Favas And Couscous Recipes

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SEARED WILD STRIPED BASS WITH SAUTEED SPRING VEGETABLES



Seared Wild Striped Bass with Sauteed Spring Vegetables image

Provided by Anne Burrell

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

Salt
1 bunch asparagus, snapped where it wants to naturally break
2 cups sugar snap peas, tips and strings removed
1 cup shelled fava beans
Extra-virgin olive oil
3 cloves garlic
1 cup morel mushrooms, cleaned and cut lengthwise in 1/2
1/2 cup chicken or vegetable stock
Four 6-ounce wild striped bass fillets, with skin

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 FRESH FIGS



Striped Bass with Fresh Figs image

This recipe is inspired by a dish served at a pinot noir dinner at Bar Boulud, one of the chef Daniel Boulud's restaurants. There, a whole wild striped bass was swaddled in fresh fig leaves and stuffed with fresh black figs in a red wine sauce. The brooding sauce bathed velvet figs, and its earthy depths made the already succulent fish a fine partner for some excellent bottles of red. My version, which uses fillets and omits fig leaves, is about as delicious as I remembered and much easier than I expected.

Provided by Florence Fabricant

Categories     seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
2 large shallots, sliced thin
1 large clove garlic, slivered
16 ripe black figs, not too soft, stemmed and halved vertically
1/2 teaspoon ground cloves
3 tablespoons saba (Italian grape-must syrup); or pomegranate molasses
3/4 cup dry red wine
3 1/2 tablespoons soft unsalted butter, preferably high fat (84-86 percent)
Salt and ground black pepper
28- to 30-ounce fillet of wild striped bass, with skin, or halibut
1 tablespoon flour

Steps:

  • Place 1 tablespoon oil in a large skillet on medium heat. Add shallots and garlic and sauté until soft, about 5 minutes. Add figs and continue to sauté another minute or two, until they are warmed through and just start to soften. Sprinkle with cloves. Add saba and continue cooking until the syrup just coats the bottom of the pan. Stir in wine. Remove figs and as many shallots as you can from the pan, draining well.
  • Increase heat to medium-high and cook sauce until wine has reduced by half. Reduce heat to medium-low. Add 2 tablespoons of the butter bit by bit, swirling it in. Cook a minute or so more, until sauce starts to become syrupy. Season with salt and pepper to taste. Remove from heat.
  • Heat a broiler. Place rack about 4 inches from the source of heat. Dry fish. Dust skin side of bass or bottom side of halibut with flour. Flip fillet and season top surface well with salt and pepper. Heat remaining butter on medium-high in a large, heavy skillet, preferably cast iron. Place fish, floured side down, in skillet and sear 2 minutes. Brush top surface of fish with some of the sauce and place fish under the broiler. Broil about 7 minutes, until just cooked through. Remove from heat. Transfer fish to a warm platter.
  • Return figs and shallots to the sauce, heat on medium a minute or so, then spoon sauce with figs around the fish on the platter. Serve.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 8 grams, Sodium 1185 milligrams, Sugar 47 grams, TransFat 0 grams

STEAMED WILD STRIPED BASS WITH COCONUT RICE AND APPLE-BANANA CHUTNEY



Steamed Wild Striped Bass With Coconut Rice and Apple-Banana Chutney image

Provided by Amanda Hesser

Categories     dinner, project, main course

Time 1h30m

Yield Serves 4

Number Of Ingredients 19

4 6-ounce pieces wild striped bass
5 tablespoons olive oil
Kosher salt and pepper
4 cloves garlic, thinly sliced
4 pinches ground cinnamon
4 pinches ground cloves
2 cups basmati rice
4 cups rice milk
2 tablespoons coconut cream (or coconut milk)
3 tablespoons shredded unsweetened coconut
2 bay leaves
1/4 serrano chili, seeded and minced, more if desired
2 tablespoons thinly sliced chives
2 tablespoons butter
1 small onion, finely chopped
1 teaspoon curry powder
1/2 teaspoon turmeric
2 cups diced (1/4 -inch) tart apple
1/2 banana, diced (1/4 -inch)

Steps:

  • Cut 4 to 6 shallow slits into the skin side of each fish fillet. Place 4 large squares of plastic wrap on a flat surface and sprinkle the center of each with 1/2 tablespoon of olive oil. Lay a piece of fish, skin-side up, on each square. Top each with another 1/2 tablespoon oil. Season with salt and pepper. Divide the garlic among the fish, pressing into the slits. Sprinkle each piece with a pinch of cinnamon and cloves. Loosely wrap the fish in the plastic and refrigerate.
  • In a large pan with a lid, combine the rice, rice milk, coconut cream, shredded coconut, bay leaves, chili and 2 teaspoons coarse kosher salt (or 1 teaspoon regular salt). Let sit for 30 minutes, then cover the pan, bring to a boil, reduce the heat to low and simmer for 17 minutes. Turn off the heat and let sit for 5 to 10 minutes. Stir in the chives.
  • Meanwhile, to make the chutney, add the remaining 1 tablespoon olive oil and the butter to a sauté pan. Place over medium heat and, when hot, add the onion, curry powder and turmeric. Cook, stirring, until the onion is translucent, 5 minutes. Season with salt and pepper. Add the apple and banana and cook 2 minutes longer, until the apple is soft around the edges but still crisp. Transfer the chutney to a serving bowl.
  • Fill a saucepan large enough to hold a steamer basket with 1 inch of water. Bring to a simmer. Place the wrapped fish in the basket. Lower the basket into the pan and cover. Steam the fish for 5 minutes, turn the pieces and steam until just cooked through, about 5 minutes more.
  • To serve, remove the plastic from the fish. Spread the rice on a large platter, top with the fish and its cooking juices and serve with the chutney on the side.

Nutrition Facts : @context http, Calories 932, UnsaturatedFat 21 grams, Carbohydrate 113 grams, Fat 35 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 1471 milligrams, Sugar 21 grams, TransFat 0 grams

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

PANKO-CRUSTED WILD STRIPED BASS WITH COCONUT-GUAVA SAUCE



Panko-Crusted Wild Striped Bass with Coconut-Guava Sauce image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 2 servings

Number Of Ingredients 17

3 cups fresh orange juice
1 cup soy sauce
4 sprigs thyme
2 tablespoons garlic, chopped
4 tablespoons fresh ginger, sliced
1/4 onion, diced
2 wild striped bass fillets
2 (8-ounce) cans guava juice
1 (8-ounce) can coconut milk
3 tablespoons brown sugar
Pinch salt
1 habanero pepper, seeded and diced
Salt and pepper
2 cups all-purpose flour
2 cups panko (Japanese bread crumbs)
2 whole eggs, lightly beaten
4 cups canola oil

Steps:

  • Combine all ingredients for the marinade in a non-reactive bowl. Take boneless fillet of wild striped bass and cut into 2 to 3 pieces. Rinse fillets and pat dry. Place pieces into the marinade. Refrigerate for 1 to 2 hours.
  • In a saucepan over medium heat, combine the ingredients for the sauce and let reduce by 1/2 or until it reaches the desired thickness.
  • In a heavy saute pan, heat canola oil to 340 degrees F.
  • Remove the fish from the marinade. pat dry and season with salt and pepper. On a clean plate put flour and on another clean plate, put panko. Dredge fish fillets through flour, then egg, then panko, completely coating each fillet.
  • Place the breaded fish carefully into the hot oil and cook until it achieves a light golden brown color. Remove with a spider or strainer and dry on paper towel.
  • Serve fish on brown paper with the sauce in a small bowl for dipping.

POACHED WILD STRIPED BASS, CAULIFLOWER PUREE CALDIN, CURRY



Poached Wild Striped Bass, Cauliflower Puree Caldin, Curry image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 23

12 cloves garlic, peeled
1/2 cup unsweetened coconut flakes
2 tablespoons ground cumin
2 teaspoons ground turmeric
1 teaspoon freshly ground black pepper
3 tablespoons canola oil
2 white onions, sliced thinly
12 cups fish stock
1 fresh green chile, mild-to-moderately hot, including seeds
6 (6-ounce) wild striped bass fillets, skin on and 1 1/2 to 2- inches thick
Sea salt
2 (12-ounce) cans coconut milk (recommended: Chaokoh brand)
Cauliflower Puree, recipe follows
1 tablespoon canola oil
1 teaspoon cumin seeds
1 tablespoon chopped shallot
1 teaspoon chopped ginger
1 teaspoon chopped garlic
2 Roma tomatoes, chopped
1/2 head cauliflower, cut into florets
1/8 teaspoon ground turmeric
1 dried red chile, including seeds
1/4 cup vegetable stock, more if needed

Steps:

  • Put the garlic and coconut in a blender and blend to make a paste, adding a little water if necessary. Transfer the paste to a small bowl and stir in the cumin, turmeric, and pepper.
  • Heat the oil in a large pot over medium heat. Add the onions and cook, stirring frequently, until they're softened but not browned, 5 to 7 minutes. Add the garlic-coconut paste and cook, stirring often, 2 to 3 minutes. Add the fish stock and chile and simmer the sauce for 30 minutes.
  • Preheat the oven to 275 degrees F.
  • Season the bass fillets with sea salt and let stand for 5 minutes. Bring the fish stock sauce up to a boil and add the coconut milk. Bring up to a boil once again. Add the bass to the sauce and bake in the middle of the oven until the fish is just cooked through, about 15 minutes.
  • To serve, plate the fish on some sauce and spoon the cauliflower puree around it.
  • Heat the oil in a skillet over medium heat. Add the cumin seeds and cook until they're fragrant, about 1 minute. Add the shallots, ginger, and garlic and cook until softened but not browned. Add the tomatoes and saute until soft. Add the cauliflower, turmeric, and chile, and saute until just slightly golden. Add just enough vegetable stock to cover by 1/4-inch. Bring to a simmer and cook until the cauliflower is tender, about 5 minutes. Transfer to a food processor or blender and puree.

WILD STRIPED BASS WITH THYME, SPRING PEAS, 25 YEAR BALSAMIC VINEGAR, AND POTATO PANCAKE



Wild Striped Bass with Thyme, Spring Peas, 25 Year Balsamic Vinegar, and Potato Pancake image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 16

Salt and freshly ground black pepper
4 striped bass fillets, cut into 4 strips across
Olive oil, for searing
4 each large sprigs thyme
Garlic Potato Pancake, recipe follows
Pea Puree, recipe follows
25 year balsamic vinegar, as a garnish
1/2 pound peas in pod
3 tablespoons extra-virgin olive oil
4 Yukon Gold potatoes
1 bunch chives, sliced in fine rings
4 shallots, peeled and chopped fine
4 cloves garlic, peeled and chopped fine
2 egg whites, whipped into soft peaks
Flour
Olive oil, for sauteing

Steps:

  • Preheat oven to 400 degrees F.
  • In a large saute pan, heat olive oil until almost smoking. Season the fish, and place in the pan, skin side down, to sear. When the skin side is brown, turn the strips over. Add the sprigs to the pan and place in oven to finish cooking 5 more minutes.
  • Meanwhile, arrange 1 large Garlic Potato Pancake just off center on each of 4 dishes. Drizzle the Pea Puree around the potato pancake decoratively. Drizzle the aged balsamic in a contrasting pattern.
  • Take the fish from the oven and place 4 strips of fish leaning on the potato cake. Serve hot.
  • Remove peas from their pods and rinse. In large quantity of salted, boiling water, cook until they loose their crunch. Place in blender and puree. Add ice and extra-virgin olive oil to assist in puree. Season and pass through fine strainer. Reserve in refrigerator until ready to use.
  • Roast the potatoes in a 450 degree F oven until cooked, about 30 minutes. Remove skins and pass the potatoes through a food mill into a bowl. Add the chives, shallots and garlic and mix. Season the mixture, and add two egg whites whipped to soft peaks. Adjust consistency with flour. Form into 4 large pancakes, dredge in flour, and saute in olive oil until golden brown on both sides and heated through.

GRILLED STRIPED BASS WITH SUMMER VEGETABLES AND COUSCOUS VINAIGRETTE



Grilled Striped Bass with Summer Vegetables and Couscous Vinaigrette image

Categories     Tomato     Low Fat     Bass     Corn     Green Bean     Summer     Grill/Barbecue     Couscous     Self

Yield Makes 4 servings

Number Of Ingredients 11

1 eggplant, halved lengthwise
1/4 cup olive oil
2 tsp ground cumin
1/4 lb green beans, trimmed and cut into 1-inch pieces
1/4 lb wax beans, trimmed and cut into 1-inch pieces
2 cups corn kernels (about 3 ears)
1 pint pear or cherry tomatoes, halved
1 cup uncooked couscous
1 tbsp red wine vinegar
1 cup fresh basil leaves, chopped
4 striped bass (or red snapper) fillets (6 oz each), skin on

Steps:

  • For vegetables and couscous: Preheat oven to 400°F. Rub cut sides of eggplant with 1 tbsp oil and sprinkle with cumin. Season with salt and pepper and place in baking pan, cut sides down; bake for 30 minutes or until eggplant is browned and cooked through. Remove and let sit until cool enough to handle. Spoon out flesh onto cutting board and roughly chop; transfer to a medium-sized bowl. While eggplant is cooking, bring a large pot of salted water to a boil and set up an ice bath by combining 5 cups ice cubes and 7 cups cold water in a large bowl. Blanch green beans in boiling water until bright green, about 3 minutes; remove with a slotted spoon and cool in the ice bath at least 1 minute (until cool in center). Repeat with wax beans. Cook corn for 15 seconds, then cool 1 minute in ice bath. Drain and blot dry all vegetables. Add tomatoes and toss together gently. Season to taste with salt and pepper. Cook couscous according to package instructions; mix with eggplant and stir in 2 tbsp oil, red wine vinegar, and basil. Season to taste with salt and pepper.
  • For fish: Preheat grill or broiler. Brush fish on both sides with remaining oil. Season skin side with salt and pepper. Starting with skin side down, grill or broil fish 4 minutes. Season flesh side with salt and pepper; turn and grill or broil about 4 minutes longer or until cooked through.
  • To serve: Spoon equal amounts of vegetables and couscous onto 4 plates and top with grilled fish. Serve hot.

SAUTEED STRIPED BASS WITH WILD MUSHROOMS



Sauteed Striped Bass With Wild Mushrooms image

Provided by Bryan Miller And Pierre Franey

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

3 large Idaho or Washington potatoes, peeled and cut into ovals 1/8-inch thick
6 tablespoons vegetable oil, plus more if needed
Salt
3 cups coarsely sliced cepes or porcini (about 1 pound)
1 cup coarsely sliced chanterelles (about 1/3 pound)
Freshly ground pepper to taste
4 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
4 tablespoons finely chopped parsley
4 striped bass fillets, about 6 ounces each, with skin removed
1/4 cup flour for dredging
4 tablespoons butter
1 tablespoon lemon juice
4 tablespoons chopped chives

Steps:

  • Rinse potato slices under cold running water, drain well and pat dry.
  • Heat 2 tablespoons of oil in a large, nonstick skillet over high heat. Add potatoes, salt to taste, and cook until lightly browned on both sides. Remove from skillet; keep warm.
  • Add a little more oil to the pan if necessary, and add the cepes and chanterelles. Salt and pepper to taste. Cook over high heat until the mushrooms wilt. Add the shallots, garlic and parsley. Cook for about a minute, stirring gently; then, set aside. Keep warm.
  • Dredge the fish in flour, and shake off the excess. Set aside.
  • In another large, nonstick skillet, add 4 remaining tablespoons of vegetable oil over medium heat. Add the fillets, and season well. Cook until lightly browned, about 3 or 4 minutes. Reduce the heat to medium, gently flip the fish and cook 3 to 4 minutes more, or until done. Do not overcook. Remove and keep warm.
  • Divide the potatoes evenly over four plates in a ring pattern. Place the fish over the center, and put the mushroom mixture over the fish.
  • In a saucepan over medium-high heat, melt the butter, and cook, swirling occasionally, until lightly browned. Add lemon juice, then pour lemon butter equally over each serving. Sprinkle with chives and serve.

Nutrition Facts : @context http, Calories 659, UnsaturatedFat 25 grams, Carbohydrate 45 grams, Fat 37 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 10 grams, Sodium 1271 milligrams, Sugar 5 grams, TransFat 1 gram

ROASTED WILD STRIPED BASS



Roasted Wild Striped Bass image

Roasting fennel both softens the texture and sweetens the flavor, making it a delicious partner for seafood.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 5

2 bulbs fennel with stalks and fronds
1 cup dry white wine
1 3/4 pounds wild striped bass fillets (each about 1 to 1 1/2 inches thick)
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 450 degrees. Remove stalks from fennel bulbs; reserve bulbs for another use. Remove feathery fronds from stalks; and reserve for garnish. Using a sharp knife, halve stalks lengthwise. Arrange stalks in the bottom of a 9-by-13-inch roasting pan; pour wine over stalks. Lay fish fillets on top; drizzle with oil, and season with salt and pepper.
  • Cover pan tightly with foil. Bake until fish is just cooked through and opaque throughout, 20 to 25 minutes. Divide fish among serving plates, discarding fennel stalks. Garnish with reserved fennel fronds.

POACHED WILD STRIPED BASS



Poached Wild Striped Bass image

Provided by Amanda Hesser

Categories     dinner, main course

Time 1h30m

Yield 6 to 10 servings (1 serving a pound)

Number Of Ingredients 11

3 cups white wine
5 sprigs thyme
1 bulb fennel, cut into wedges, with greens reserved
2 carrots, peeled and cut into 1/2-inch diagonal slices
1 onion, sliced
2 cloves garlic, peeled
10 peppercorns
2 tablespoons kosher salt
2 thin slices lemon
1 6- to 10-pound wild striped bass (or other white-fleshed fish like red snapper), gutted, fins trimmed and cleaned
Olive oil for brushing

Steps:

  • In a fish poacher or a deep roasting pan, combine the wine, 4 quarts water, thyme, fennel, carrots, onion, garlic, peppercorns, salt and lemon. Bring to a boil; reduce heat and simmer 10 minutes. Turn off heat, and let cool to room temperature.
  • Measure fish at its thickest point. If using a roasting pan, wrap fish in cheesecloth and tie ends with string; the ends of the cheesecloth serve as handles for removing the fish later. Lay the fish in the cooled liquid. If liquid does not cover it, add water. Bring to a simmer. When bubbles begin appearing on the surface, begin timing at 7 minutes per inch of thickness.
  • When time is up, turn off heat and let cooking liquid cool to the touch. Carefully transfer fish to a serving platter. Reserve a cup of poaching liquid to make a sauce. Using a small knife, peel away the skin and excess fat from the head to the tail. Brush fish with olive oil. Serve warm or at room temperature, passing a bowl of sauce.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 19 grams, Fiber 2 grams, Protein 82 grams, SaturatedFat 4 grams, Sodium 1452 milligrams, Sugar 4 grams

ROASTED WILD STRIPED BASS



Roasted Wild Striped Bass image

Categories     Roast     Bass

Yield serves 4

Number Of Ingredients 5

2 bulbs fennel, with stalks and fronds
1 cup dry white wine
1 3/4 pounds wild striped bass fillets (each 1 to 1 1/2 inches thick)
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Preheat the oven to 450°F. Remove the stalks from the fennel bulbs; reserve the bulbs for another use. Remove the feathery fronds from the stalks, and reserve for garnish. Using a sharp knife, halve the stalks lengthwise. Arrange the stalks in the bottom of a 9 × 13-inch baking dish; pour the wine over the stalks. Lay the fish fillets on top; drizzle with oil, and season with salt and pepper.
  • Cover the pan tightly with foil. Roast until the fish is just cooked through and opaque throughout, 20 to 25 minutes. Divide the fish among serving plates, discarding the fennel stalks. Garnish with reserved fronds.
  • Buying fresh fish
  • Steaks and fillets: These should smell fresh and have plump, moist flesh that is not discolored. Avoid any with flesh that appears dry and has sections that are separating.
  • Whole fish: Look for gills (just under the head) that are bright red, without any brown spots; eyes that are full and clean, not a discolored white or gray; and skin that is shiny, not dull. The flesh should be firm, and the odor should not be fishy.

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From foodandwine.com


SEARED WILD STRIPED BASS WITH SAUTEED SPRING VEGETABLES
2013-05-08 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. To make the fish, pat the skin dry with a paper towel and season the fish with salt.
From icancookthat.org


BAR RAYé SAUVAGE AVEC RECETTE DE FAVAS ET DE COUSCOUS
IngrédientsGlace, pour refroidir1 tasse de fèves décortiquées (à partir d'environ 8 onces de gousses de fava)3 tasses de bouillon de poisson ou de crustacés (demandez à votre poissonnier local)1 tasse de couscous israélienPincée de safran1 petit poireau, sommets foncés et extrémité racinaire enlevés3 cuillères à soupe d'huile d'olive extra viergeQuatre filets de 4 à 6 onces de ...
From fr.fooddiscoverybox.com


STRIPED BASS WITH WILD MUSHROOMS RECIPE - FOOD NEWS
Directions. In a large bowl, toss together the mushrooms, garlic, herbs, 2 tablespoons olive oil and salt and pepper. In a large saute pan over medium-high heat add 2 tablespoons of olive oil to the hot pan and cook the mushrooms, in batches, until golden brown, about 3 minutes.
From foodnewsnews.com


STRIPED BASS RECIPES — SEAFOOD RECIPES - THE LOCAL CATCH
2021-06-03 Seared Wild Striped Bass with Sauteed Spring Vegetables. Striped Bass, or Striper, is a mild fish with a delicate, slightly sweet flavor. It is moderately firm but flaky, and the oil content keeps it moist during cooking. Cooking tips: Striped Bass is best baked, broiled, grilled, or sautéed. If grilling the fish, leave the skin on.
From thelocalcatch.com


STRIPED BASS FILLET RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 450°. Place fish in an 8-inch square baking dish coated with cooking spray. Combine mayonnaise and remaining 3 ingredients, stirring well.
From stevehacks.com


7 STRIPED BASS RECIPE IDEAS | STRIPED BASS RECIPE, STRIPED BASS, FISH ...
Apr 17, 2019 - Explore Steve Brecht's board "Striped bass recipe" on Pinterest. See more ideas about striped bass recipe, striped bass, fish recipes.
From no.pinterest.com


GRILLED STRIPED BASS RECIPE - SHARE-RECIPES.NET
Grilled Striped Bass Recipe Martha Stewart. 7 hours ago Directions. Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover … Rating: 3.6/5(278) 1. Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, …
From share-recipes.net


12 WILD STRIPED BASS RECIPES IDEAS - PINTEREST
Mar 27, 2015 - Explore Gulf Shrimp Company's board "Wild Striped Bass Recipes" on Pinterest. See more ideas about striped bass, recipes, striped bass recipe.
From pinterest.com


SAUTéED WILD STRIPED BASS - HOW TO FEED A LOON
2019-03-15 Preheat oven to 375° F. Slice the fennel bulbs lengthwise into 1/2-inch-thick slices. Brush the slices lightly on both sides with olive oil and season with salt and pepper. Arrange them in a single layer on a rimmed baking sheet. Roast the fennel for …
From howtofeedaloon.com


GRILLED STRIPED BASS WITH NONO MOMA MORGRU SAUCE : RECIPES : …
1 pound wild striped bass fillets. 4 large fresh chopped tomatoes or 16 ounces whole peeled canned tomatoes. 1 bunch chopped mint leaves. 1 head garlic, cloves removed, chopped. 1 cup olive oil. Salt and pepper, to taste
From cookingchanneltv.com


WHAT IS STRIPED BASS? - THE SPRUCE EATS
2021-07-26 Striped bass is incredibly versatile. It has enough flavor and meatiness to take exceptionally well to the grill (especially thicker fillets), where the natural sweetness of the fish is balanced by the pronounced smoky char. But it can also be sautéed, broiled, pan seared, oven roasted, or even steamed en papillote.
From thespruceeats.com


WILD STRIPED BASS CURRY | SARA MOULTON
2011-11-11 Season the fish with salt and let stand for 10 minutes. Heat the oil in a large pot over medium heat. Add the onions, chile and cook, stirring frequently, until they’re softened but not browned, 5 to 7 minutes. Add the garlic-coconut paste and cook, stirring often, 4 minutes. Add the fish stock and simmer the sauce for 15 minutes.
From saramoulton.com


RECIPE: ROASTED STRIPED BASS - SALT WATER SPORTSMAN
1. Combine the shallot, mustard, vinegar, salt and pepper, whisking constantly while slowly adding olive oil to the bowl to combine the ingredients. 2. Heat bacon fat, add cooked mushrooms and diced bacon, and pour in the vinaigrette. Keep slightly warm on the stove. 3. Serve fish on a bed of grilled asparagus.
From saltwatersportsman.com


STRIPED BASS | FOOD & WINE
2016-10-10 Grappa-Cured Striped Bass. Go to Recipe. Grappa, an Italian spirit, is made from grape pomace (the skins, seeds and stems left over from winemaking). Its slight earthiness and high alcohol make it ...
From foodandwine.com


STRIPED BASS | BON APPéTIT
2007-12-11 In the 1980s, this popular, meaty fish nearly became extinct. The industry responded by breeding a farm-raised version in ponds and tanks in California and the southern U.S.
From bonappetit.com


A SIMPLE & DELICIOUS RECIPE FOR STRIPED BASS - MY ... - MY FISHING …
2017-06-07 1 bunch of flat leafed parsley. Season the fillets with sea salt, cracked black pepper, and Old Bay Seasoning on both sides. Take a sheet of tin foil large enough to fold up over the fillets and place the fillet in the center of the foil. Cut the lemon into decent sized slices and place on top of the bass.
From myfishingcapecod.com


ROASTED WILD STRIPED BASS RECIPE - THE RELUCTANT GOURMET
2009-10-28 In a roasting pan big enough to hold the fish, line the bottom of the pan with the sliced eggplant. Then, add the sliced shallots. Add the wine to the pan, and then the wild striped bass. Place the olives and lemon slices on top of the fish. Sprinkle with the minced tarragon, and roast in the oven for 25 - 30 minutes until the fish reaches an ...
From reluctantgourmet.com


TGB RECIPE: WILD STRIPED BASS - NYC NIGHTLIFE
2016-12-02 Sauté zucchini in 1 tablespoon of olive until golden brown. In a separate skillet, sauté striped bass skin side up until golden brown. Flip fish. Place lemon and herbs on top. Pour in the wine and cover. Cook for 5 minutes. Place bass on a layer of zucchini.
From thegourmetbachelor.com


STRIPED BASS EN PAPILLOTE RECIPE | MYRECIPES
Preheat oven to 500°. Advertisement. Step 2. Combine first 7 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Toss gently. Step 3. Cut 4 (24-inch) lengths of parchment paper. Fold each in half; open each. Place 1 fillet near fold on each.
From myrecipes.com


GRILLED WILD STRIPED BASS RECIPE - DAVID PAGE | FOOD & WINE
Step 1. In a medium bowl, combine the olive oil, Home Spice Mix and mint leaves. Advertisement. Step 2. Light a charcoal grill. Season the fish with salt and pepper. Brush each fillet with the ...
From foodandwine.com


CRISPY STRIPED BASS WITH SAUTEED BABY MORELS AND ... - COOKING …
Saute for 3 to 4 minutes, or until the morels are tender. Add the potatoes and continue to saute for 1 minute. Remove from the heat and keep warm. Season both sides of the bass with salt and pepper. In a large saute pan, over medium heat, add the remaining 3 tablespoons of oil. When the oil is hot, pan-fry the bass for 3 to 4 minutes on each ...
From cookingchanneltv.com


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