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.
ROASTED STRIPED BASS WITH CHIVE AND SOUR CREAM SAUCE
Steps:
- Make sauce:
- Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper.
- Prepare fish:
- Preheat oven to 450°F.
- Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife to prevent fish from curling (do not cut through flesh) and season fish with salt and pepper.
- Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked). Transfer, skin sides up, to an oiled shallow baking pan.
- Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.
- Spoon 3 tablespoons sauce onto each of 6 plates and top with potatoes and zucchini. Squeeze a lemon wedge over each fillet, then place fish, skin sides up, over vegetables. Top fish with sprouts.
- *Available at farmers markets.
STRIPED BASS WITH MUSHROOMS
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
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.
NITKO'S SOUR CREAM AND CHIVE (DILL) FISH SAUCE
Make and share this Nitko's Sour Cream and Chive (Dill) Fish Sauce recipe from Food.com.
Provided by nitko
Categories Sauces
Time 15m
Yield 2 portions, 2 serving(s)
Number Of Ingredients 4
Steps:
- Put the sour cream in a pot; add lemon juice, nutmeg and chive. Cook on gentle fire until cream becomes liquid, like milk. That means the sauce is done.
- Pour the sauce over already arranged fish and potato and serve. Don't panic, the sauce must become hard again. The best is with fresh water fish.
- You can make the same sauce using same amounts of fresh dill. The procedure is the same.
Nutrition Facts : Calories 212.5, Fat 20.4, SaturatedFat 12.7, Cholesterol 42.2, Sodium 51.2, Carbohydrate 5.5, Fiber 0.3, Sugar 0.7, Protein 3.2
STRIPED BASS WITH HORSERADISH SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler and adjust the rack so that it is within four inches of the heat source. Oil the surface of the broiling pan and place the fillets on top, skin side down. Sprinkle with salt and cayenne and broil until firm and lightly browned, 5 to 10 minutes, depending on thickness. (The fish is done when it is just about opaque all the way through, and offers no resistance to a thin-bladed knife.)
- Meanwhile, gently warm the sour cream over very low heat in a small pan, stirring occasionally. While it is heating, add some salt and cayenne. The sour cream need not get hot and it should certainly not boil; you just want to take the edge off its chill and thin it out a bit. Keep it warm while the fish finishes cooking.
- When the fish is done, stir the horseradish and snipped chives into the sour cream. Taste and add more horseradish, salt or cayenne if necessary. Serve the fillets with a bit of the sauce on each, garnished with a couple of chives.
SOUR CREAM SAUCE
Serve on baked potatoes, burritos, tacos, or anything else that you would normally top with plain sour cream.
Provided by Millereg
Categories Sauces
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In small bowl, combine sour cream, salt, onion, chilies, cayenne pepper, and black pepper.
- Cover and refrigerate until ready to use.
Nutrition Facts : Calories 43.3, Fat 4, SaturatedFat 2.5, Cholesterol 8.4, Sodium 204.6, Carbohydrate 1.3, Fiber 0.1, Sugar 0.2, Protein 0.7
CREAMY CHIVE SAUCE
This is a delicous sauce that goes fantastic with any white meat, poultry or fish. It is a sauce that I first tasted in Nutter's restaurant (UK) served with pork. I bought his cook book which included the recipe and have made it myself countless times since. It is a family favourite and we all love it and use so much of it that this recipe designed to serve 4 actually only serves 3 of us!! A tip is to serve the sauce with a ladle or spoon instead of just pouring it so that you get plenty of the onion, otherwise the sauce tends to coem out and the onion stays in the bottom of the jug!
Provided by choppo
Categories Sauces
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter in a pan and soften the onion, garlic and chives with the pan covered for 5 minutes.
- Pour in the wine and reduce by half on a high heat.
- Add the stock and reduce by half again.
- Turn the heat right down and stir in the cream.
- Simmer gently until reduced to a light, creamy consistency.
- Season to taste and serve hot.
CREAM CHEESE AND CHIVE SAUCE (FOR VEGGIES)
This rich and creamy sauce is wonderful over baked or mashed potatoes, green beans, corn, peas, broccoli or asparagus!
Provided by Wildflour
Categories Sauces
Time 10m
Yield 1 1/3 cups
Number Of Ingredients 5
Steps:
- Stir cream cheese and milk over low heat til smooth.
- Stir in rest of ingredients.
- Serve over veggie of choice.
- Makes 1 1/3 cups.
Nutrition Facts : Calories 653.8, Fat 62.7, SaturatedFat 39.5, Cholesterol 199.9, Sodium 548.4, Carbohydrate 9.2, Fiber 0.1, Sugar 0.5, Protein 15.9
BAKED SALMON (WITH LIME, JALAPENO CHIVE AND SOUR CREAM SAUCE)
Make and share this Baked Salmon (with Lime, Jalapeno Chive and Sour Cream Sauce) recipe from Food.com.
Provided by Tonkcats
Categories Mexican
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees.
- Butter baking dish. Place salmon in dish skin side down.
- Mix lime juice and butter. Brush over salmon.
- Sprinkle with salt and pepper. Let stand 15 minutes.
- Bake until fish is almost opaque, about 9 minutes per inch of thickness.
- Meanwhile prepare sauce:
- Melt butter in heavy small saucepan over medium-low heat. Add chilies and cook until tender, stirring occasionally, about 3 minutes.
- Add sour cream and stir until heated through; do not boil.
- Mix in lime juice. Add salt and pepper.
- Transfer fish to platter. Spoon sauce over.
- Sprinkle generously with chives.
- Garnish with lime wedges.
Nutrition Facts : Calories 347.2, Fat 20.8, SaturatedFat 9.4, Cholesterol 113.5, Sodium 209.3, Carbohydrate 2.8, Fiber 0.4, Sugar 2.1, Protein 36
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