Charred Striped Bass Niçoise Food

ROASTED STRIPED BASS

Roasted Striped Bass image

Provided by Ina Garten

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons good olive oil
1 cup chopped yellow onions
2 ounces pancetta or bacon, diced
1 tablespoon chopped garlic
1 (28-ounce) can plum tomatoes, drained and diced
1 teaspoon saffron threads
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1/4 cup Pernod, optional
1 (2 to 3-pound) striped bass fillet, skin removed
1 pound large shrimp, shelled and deveined
24 mussels, cleaned and debearded
2 tablespoons chopped fresh flat-leaf parsley

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.

CHARRED STRIPED BASS NIçOISE

Charred Striped Bass Niçoise image

Provided by Florence Fabricant

Categories dinner, project, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons extra virgin olive oil, more for grill
2 cloves garlic, sliced
1 2-pound fillet of wild striped bass, with skin (Pacific salmon, mahi-mahi or barramundi may be substituted)
Juice of 1/2 lemon
Salt and freshly ground black pepper
2 medium-size ripe tomatoes, in 1/4-inch thick slices
12 pitted oil-cured black olives, coarsely chopped
1 tablespoon finely slivered fresh basil leaves
Aioli, optional

Steps:

Heat oil in a small pan, add garlic and cook over medium heat until golden. Remove from heat, drain garlic and chop it.
Brush fish with half the oil on both sides. Brush flesh side with lemon and season with salt and pepper. You will need two large spatulas to turn fish; if you do not have them, cut fillet in half or in 4 portions. Brush tomato slices with remaining oil.
Heat grill to very hot and oil grates. Briefly sear tomato slices, turning once. Remove to a platter and tent with foil to keep warm. Use edge of spatula to scrape grates clean. Re-oil. Place fish, skin side up, on grill. Cook about 5 minutes. Use spatulas to turn. Cook 3 to 4 minutes on skin side, until skewer inserted horizontally in the middle feels just warm. Salmon needs less time.
Transfer fish to a warm platter and pave flesh side with overlapping tomato slices. Scatter with olives, chopped garlic and basil and serve, with aioli on the side, if desired.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 3 grams, Sodium 740 milligrams, Sugar 2 grams

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