Hotel Palumbos Baked Striped Bass Food

STRIPED BASS WITH MUSHROOMS

Steps:

• Heat the butter in a large skillet over medium heat. Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes. Discard the thyme sprigs.
• Meanwhile, season the fish with salt and pepper. Heat the oil in another large skillet over medium-high heat. Add the fish, skin-side down, and cook until the skin is crisp, 3 to 4 minutes; transfer to a plate. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2 to 3 minutes. Add the cream and simmer to thicken slightly, 2 to 3 minutes. Season with salt and pepper.
• Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up. Simmer until the fish is just firm and translucent, 5 to 7 minutes. Garnish with parsley, if desired.

SALT-BAKED STRIPED BASS

Steps:

• Preheat oven to 400 degrees. Mix together salt, whites, and water in a bowl. Season inside of fish with pepper, and stuff with half the ginger and lemongrass. Season outside of fish with pepper. Place remaining ginger and lemongrass on top of fish. Scatter one-quarter of salt mixture on the bottom of an oval baking dish or a baking sheet to form a bed for the fish. Lay fish on top of salt, and pat remaining salt mixture tightly over top to cover entire surface, including head, leaving tail exposed.
• Bake for 30 to 35 minutes. Crack open salt crust using a spoon, exposing the fish. Transfer to a serving plate, and serve with lime wedges.

ROASTED STRIPED BASS

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.

HOTEL PALUMBO'S BAKED STRIPED BASS

Steps:

• 1. Preheat the oven to 425º.
• 2. Pour the oil into a large, nonreactive, ovenproof skillet and place over high heat until hot, about 3 minutes.
• 3. Meanwhile, rub the inside of the fish with the salt and pepper.
• 4. Stuff the fish with the garlic, parsley, mint and oregano.
• 5. Pat the fish dry on paper towels.
• 6. Place the fish in the hot oil and cook until the bottom is browned, about 1 minute.
• 7. Turn the fish over and brown on the second side, about 1 minute. Remove from the heat.
• 8. Add the white wine and tightly cover the skillet with aluminum foil.
• 9. Bake for 15 minutes, or until the fish is opaque and firm to the touch.
• 10. To serve, fillet the fish and spoon some of the cooking liquid over each portion.
• ????Southern Italian white, such as Corvo Blanco or Fiano di Avellino.