Bass Steaks In Rosemary Sherry Vinaigrette Food

BASE VINAIGRETTE

Steps:

• In a medium mixing bowl, whisk together the vinegar, shallots and 1 teaspoon water. Slowly stream in the oils while whisking. Season with salt and pepper.

SAKE STEAMED BASS

Steps:

• Preheat the oven to 425 degrees F.
• Prepare the lemongrass by removing the outer tough leaves to reveal the white center. Smash each stalk with the back of a knife to release the oils and flavor.
• Lay the sliced limes in the bottom of a large baking dish. Evenly space the lemongrass pieces on top of the limes and lay the ginger strips evenly around the lemongrass. Arrange the fillets directly on top, pour the sake over the fish and season with salt. Cover the dish with aluminum foil and bake until the fish is firm, opaque in the center, and beginning to flake, about 15 minutes. The cooking time varies depending on the thickness of the fillets.
• Just before serving, spoon a little of the liquid from the dish over the fillets and transfer to plates to serve.

SHERRY VINAIGRETTE

Steps:

• Whisk vinegars together in a medium bowl. Slowly whisk in each of the oils; season with salt and pepper. Transfer vinaigrette to a tightly sealed jar and refrigerate until ready to use. Mix well before using.

BALSAMIC MARINATED STEAK

Steps:

• Pour 1/4 cup dressing over steak in shallow glass dish. Refrigerate 30 min. to marinate. Remove steak from marinade; discard marinade.
• Heat grill to medium heat. Grill steak 4 to 5 min. on each side or until medium doneness. Remove from grill; cover loosely with foil. Let stand 5 min.
• Meanwhile, heat remaining dressing in large skillet on medium-high heat. Add onions, garlic and pepper; cook and stir 5 min. or until onions are tender. Cut steak across the grain into thin slices. Serve with onion mixture.

ROSEMARY VINAIGRETTE

Steps:

• Process balsamic vinegar and next 7 ingredients in a blender or food processor 15 to 20 seconds, stopping to scrape down sides.
• With blender or processor running, gradually add olive oil in a slow, steady stream; process until smooth.

BASS STEAKS IN ROSEMARY-SHERRY VINAIGRETTE

Steps:

• Preheat broiler. In a medium-size bowl, combine the mustard, vinegar, rosemary, garlic, salt and pepper. Whisk in the oil. Coat the bass in the marinade. Let stand for 20 minutes, turning the steaks once.
• Place the bass on a broiler pan and spoon some marinade over each one. Broil until just cooked through, about 4 minutes per side. Place 2 steaks on each of 4 plates, sprinkle with pepper and serve immediately.