Pan Roasted Striped Bass With Roasted Artichokes Mushrooms And Tomato Marmalade Food

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TOMATO MARMALADE



Tomato Marmalade image

This recipe for tomato marmalade is from chef Bill Taibe of Napa & Co. restaurant and is used to make his Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes about 3 1/2 cups

Number Of Ingredients 8

1 1/4 cups olive oil
1/4 cup tomato paste
2 tablespoons sugar
1/4 cup sherry-wine vinegar
30 Preserved Tomato Halves
2 sprigs fresh thyme
1 fresh bay leaf
1/2 teaspoon coarse salt

Steps:

  • In a large heavy-bottomed skillet, heat 1/4 cup plus 1 tablespoon olive oil over medium heat. Add tomato paste and cook, stirring, about 1 minute. Add sugar and cook, stirring, until well combined. Add vinegar and cook, stirring, to deglaze pan.
  • Add tomato halves, thyme, bay leaves, salt, and remaining 3/4 cup plus 3 tablespoons olive oil. Reduce heat to medium-low and continue cooking until olive oil is bright red in color, 5 to 6 minutes.
  • Remove bay leaves and thyme and transfer marmalade to refrigerator until chilled. Marmalade can be stored in an airtight container, refrigerated, for up to 1 week.

PAN-ROASTED STRIPED BASS WITH ROASTED ARTICHOKES, MUSHROOMS, AND TOMATO MARMALADE



Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade image

Try this delicious -- and nutritious -- recipe for sea bass, courtesy of chef Bill Taibe from Connecticut's Napa & Co. restaurant.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

12 baby artichokes, trimmed and halved
7 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
6 sprigs thyme
4 cups mushrooms such as shiitake, oyster, or maitake, cleaned, trimmed, and shiitake sliced into 1/2-inch pieces, oyster and maitake torn into 2 or 3 pieces each
4 (6-ounce) pieces striped bass fillet, skin-on
1/2 cup fennel fronds, torn
1 teaspoon fennel pollen
16 tomato halves and 1/4 cup oil from Tomato Marmalade
1 cup baby arugula
8 very thin slices Meyer lemon, for serving

Steps:

  • Preheat oven to 400 degrees.
  • Place artichokes in a large bowl. Drizzle with 2 tablespoons olive oil and season with salt, pepper, and thyme; toss to combine. Transfer to a rimmed baking sheet and roast until tender, 12 to 15 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a medium heavy-bottomed skillet over medium heat. Add mushrooms and cook, shaking pan, until mushrooms are golden, 2 to 3 minutes. Season with salt and pepper. Transfer to a large bowl and set aside.
  • Using a sharp knife, slash the skin of each piece of fish a few times. Rub fish with salt, fennel fronds, fennel pollen, and 2 tablespoons olive oil. Heat remaining 1 tablespoon olive oil in a medium ovenproof nonstick skillet over medium-high heat. Add fish, skin-side down. Reduce heat to medium and cook fish 2 to 3 minutes. Transfer skillet to oven and continue cooking until fish is opaque, 5 to 6 minutes more.
  • Add artichokes to bowl with mushrooms along with tomatoes and oil from tomato marmalade; toss to combine and season with salt and pepper.
  • Divide artichoke mixture between four plates; top with fish. Garnish with arugula and lemon slices; serve immediately.

ROASTED STRIPED BASS



Roasted Striped Bass image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

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.

STRIPED BASS WITH MUSHROOMS



Striped Bass with Mushrooms image

A simple, creamy mushroom sauce for firm white fish fillets has comfort written all over it.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
5 large shallots, thinly sliced
2 sprigs fresh thyme
Kosher salt and freshly ground pepper
10 ounces white mushrooms, trimmed and quartered
4 6-ounce skin-on striped bass fillets (about 1 inch thick)
2 tablespoons extra-virgin olive oil
3/4 cup dry white wine
3/4 cup heavy cream
Chopped fresh parsley or chives, for garnish (optional)

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.

PRESERVED TOMATO HALVES



Preserved Tomato Halves image

This recipe from chef Bill Taibe of Napa & Co. restaurant is used to make Tomato Marmalade for a delicious dinner of Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade.

Provided by Martha Stewart

Categories     Vegetables

Yield Makes 30 tomato halves

Number Of Ingredients 6

15 ripe plum tomatoes
Coarse salt
1 tablespoon sugar, for dusting
1/4 teaspoon crushed red pepper, flakes
2 cloves garlic, thinly sliced
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 200 degrees. Line two baking sheets with parchment paper and set aside.
  • Bring a large pot of water to a boil; meanwhile, prepare an ice-water bath. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split (30 to 60 seconds), use a slotted spoon to transfer tomatoes to ice water.
  • When tomatoes are cool, peel and halve lengthwise. Using a spoon, scoop out seeds and discard. Place tomatoes on prepared baking sheets and season with salt, sugar, red pepper flakes, and garlic. Drizzle with olive oil and transfer to oven. Cook until tomatoes are bright red and sweet, 4 to 5 hours.

OVEN-ROASTED FISH AND MUSHROOMS



Oven-Roasted Fish and Mushrooms image

Flavorful mushrooms, fresh herbs, and olive oil are healthy ways to enhance lean fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 7

2 pounds cremini or shiitake mushrooms (trimmed), halved if large
4 tablespoons plus 1 teaspoon extra-virgin olive oil
2 teaspoons fresh thyme leaves, plus 4 whole sprigs
Coarse salt and ground pepper
4 firm white-fleshed fish fillets, such as striped bass or cod (6 ounces each)
1/2 cup packed fresh parsley leaves
1 tablespoon fresh lemon juice, plus lemon wedges for serving

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with 3 tablespoons oil and thyme leaves; season with salt and pepper. Roast until mushrooms are lightly browned, 15 minutes.
  • Rub fish with 1 tablespoon oil; season with salt and pepper. Arrange fish over mushrooms; top with thyme sprigs. Roast until fish is opaque throughout, 10 to 12 minutes. Toss parsley with lemon juice and 1 teaspoon oil; season with salt and pepper. Serve fish and mushrooms with parsley salad and lemon wedges.

Nutrition Facts : Calories 391 g, Fat 20 g, Fiber 2 g, Protein 35 g

BROILED STRIPED BASS WITH TOMATOES AND FENNEL



Broiled Striped Bass With Tomatoes and Fennel image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

1 1/2 pounds skinless striped-bass fillet
2 teaspoons grated garlic (from 2 to 3 cloves)
1 teaspoon dried oregano
Finely grated zest of 1 lemon (about 2 teaspoons), plus 1 tablespoon lemon juice
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, divided
1 large bulb fennel, with stalks and fronds (about 3/4 pound)
1 pint cherry or grape tomatoes
1/2 cup brine-cured black olives, such as Kalamata

Steps:

  • Preheat broiler with rack about 8 inches from heating element. Make diagonal slashes 1/4 inch deep at 2-inch intervals across flesh side of fish. Stir together garlic, oregano, lemon zest and juice, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons oil; spread on both sides of fish, rubbing into slashes. Cut fennel stalks from bulb; reserve 1/4 cup of picked fronds. Place stalks lengthwise on a rimmed baking sheet. Top with fish, slashed side up.
  • Cut fennel bulb in half lengthwise; remove and discard core. Thinly slice bulb lengthwise and toss with tomatoes, olives, remaining tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread evenly around fish. Broil until fish is just cooked and opaque throughout and vegetables are charred in places, 8 to 10 minutes. (If they begin to blacken, tent with foil.) Divide fish and vegetables among 4 plates; garnish with fennel fronds.

SEA BASS WITH WARM VEGETABLE SALAD



Sea Bass with Warm Vegetable Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil, plus more for drizzling
5 5-ounce skinless sea bass fillets
Fine sea salt and freshly ground pepper
Roasted Pepper Sauce
Warm Vegetable Salad

Steps:

  • Heat oil in a large nonstick skillet. Season fish with salt and pepper. Place in pan skin-side down. Cook until golden brown, about 5 minutes. Turn, and cook until golden brown and medium-to-medium-rare in the center, about 5 minutes more.
  • Place a spoonful of sauce and some warm vegetable salad in the center of each plate. Top with a piece of fish. Drizzle with oil and sprinkle with pepper. Serve immediately.

ROASTED MUSHROOMS AND BABY ARTICHOKES



Roasted Mushrooms and Baby Artichokes image

Categories     Sauce     Mushroom     Bake     Roast     Artichoke     Kosher

Yield serves 4

Number Of Ingredients 9

12 baby artichokes (about 2 ounces each)
5 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 1/2 pounds mixed fresh mushrooms, such as large cremini, shiitake, trumpet, or oyster mushrooms
2 large cloves garlic, minced
2 teaspoons minced fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
1/2 lemon

Steps:

  • Preheat the oven to 400°F.
  • Peel back the outer leaves of the artichokes until they break off at the base. Keep removing leaves until you reach the pale green heart. Cut across the top of the heart to remove the pointed leaf tips. If the stem is still attached, cut it down to 1/2 inch, then trim the stem and base to remove any dark green or brown parts. Cut the artichokes in half lengthwise, then put them in a baking dish large enough to hold them and the mushrooms in a single layer. Add the olive oil and lemon juice and toss to coat.
  • Remove most the of the cremini stems and all of the tough shiitake stems. Remove the bottom inch or so of the trumpet mushrooms, which tends to be fibrous. Oyster mushrooms have more tender stems, so simply remove any browned ends. Slice the mushroom caps in half or into thirds. Cut the stems in half and then into pieces about the same size as the mushrooms.
  • Add the trimmed mushrooms and the garlic and thyme to the baking dish. Season with salt and pepper and toss well.
  • Cover the dish with foil and bake until the mushrooms have released some of their liquid and the juices are steaming, 20 to 30 minutes. Remove the foil and raise the oven temperature to 450°F. If you have a convection fan, turn it on. Continue roasting, stirring once or twice, until the artichokes are tender when pierced and both the mushrooms and the artichokes are well browned and beginning to caramelize in spots, 15 to 20 minutes. Stir in the chopped parsley. Taste for salt and pepper and add a squeeze of lemon juice. Serve hot.

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