Seared Wild Striped Bass On Chive Whipped Potatoes Food

SEARED WILD STRIPED BASS WITH SAUTEED SPRING VEGETABLES

Steps:

• Bring a large pot of well-salted water to a boil. Meanwhile, fill a large bowl with ice water and salt it well. Place the asparagus in the boiling water and cook until the water comes back to a rolling boil. Remove and place it immediately in the salted ice water. When the asparagus has cooled completely, remove it from the water and reserve. Repeat this process with the sugar snap peas and then the fava beans. You can use the same blanching water for all of the veggies, just be sure to always do the fava beans last. Fava beans have very high iron content and will turn the blanching water black. After the beans are blanched and cooled, remove the tough outer skin to reveal a lovely spring green fava bean.;
• Coat a large saute pan with olive oil. Smash the three garlic cloves with the heel of your hand and add to the saute pan. Bring the pan to a medium high heat. When the garlic has become golden brown and very aromatic remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the mushrooms and stock, season generously with salt, and saute for 1 minute. Add the prepared veggies, season with salt and saute until all the ingredients are coated with oil and hot and almost all the stock has evaporated. Serve immediately or later at room temperature.;
• Take the fish out of the refrigerator about 10 to 15 minutes before using. Pat the skin dry with a paper towel and season the fish on both sides with salt. Heat a large saute pan coated generously with extra virgin olive oil over high heat. Coat the bottom of another slightly smaller saute pan with olive oil. Gently place the fish fillets skin side down in the saute pan and place the other saute pan directly on top of the fish. The purpose of this is to gently press the skin of the bass onto the bottom of the saute pan to create a lovely crispy fish skin. Be sure to oil the bottom of the top saute pan or the fish will stick to it. After a couple of minutes remove the top saute pan from the fish, this will allow the steam to escape and the skin to become very crispy. As fish cooks it turns from translucent to opaque. The idea is to cook the fish 2/3's of the way on the skin side and flip it over for the last 1/3 of the cooking time. The rule for fish is about 7 to 8 minutes per inch of thickness, a little less if you like your fish more on the rare side.
• Serve the fish over the sauteed spring veggies and call your self a superstar!

WILD STRIPED BASS EN PAPILLOTE

Steps:

• Preheat the oven to 350 degrees F.
• Fold 4 large square sheets of parchment paper in half. Starting at the fold, cut out a large half heart shape. Open the paper flat on a surface with the point of the heart towards you. Butter the centers of each heart lightly with a teaspoon of the butter.
• Divide the Swiss chard into 4 portions. Place a pile onto each heart, centering it on 1 side of the heart, towards the crease. Top each with 1/4 of the zucchini, asparagus, corn, and mushrooms. Season the fish well with salt and pepper and place a fillet on top of each pile of vegetables. Place 1 teaspoon of butter on each fillet and sprinkle each with some of the parsley, tarragon, shallots, and garlic. Drizzle a little white wine over each.
• Fold the paper over to cover the fish. Starting at the top of the heart, tightly fold over the edges, overlapping each time, all the way to the point, until it is sealed. Tuck under the last fold to keep it closed. Butter the tops of the packets with the remaining butter. Place the packages onto a baking sheet and put them into the oven for 15 minutes.
• To serve, put the papillotes onto plates and unfold them at the table. (Be careful of the hot steam.) Serve with lemon wedges.

STRIPED BASS SEARED WITH HONEY AND OUZO

Steps:

• Whisk flour and garlic powder together in a bowl. Toss bass in the flour mixture until coated.
• Whisk fish sauce, olive oil, honey, and oregano together in a bowl until smooth.
• Heat a skillet over medium-high heat. Cook and stir bass in the hot skillet until lightly browned on all sides, about 5 minutes. Transfer bass to a plate. Add ouzo and fish sauce mixture to hot skillet; bring to a boil. Return bass to pan and cook until fish is cooked through, about 5 minutes more.

WILD STRIPED BASS WITH HEIRLOOM TOMATO VINAIGRETTE AND PROVENCAL OLIVE POTATOES

Steps:

• In medium bowl combine vinegar and salt; whisk until salt is dissolved. Slowly whisk in olive oil, adding more if necessary, until mixture has emulsified. Fold in tomatoes and thyme, season with pepper; set aside
• In small food processor, puree green olives, garlic and oil. Remove and set aside. In medium pan cover potatoes with cold water, bring to a boil. Simmer 15 to 20 minutes until tender, drain well. Transfer to mixer bowl, process using paddle. While mixing, drizzle in oil mixture until smooth. Fold in nicoise olives, season with salt and pepper.
• Preheat oven to 400 degrees. Season with salt and pepper . In large saute pan, heat oil until smoking. Place fillets in pan, flesh side down, sear for 30 seconds. Remove pan from heat, place in oven, roasting fish until almost opaque, 3 to 4 minutes. Remove from oven. Add butter to pan, turn fillets over, cooking skin side of fish on medium heat for 1 minute. Turn fish over again, remove from pan. Place on paper towel to drain. Place small amount of potatoes on warm serving plate. Place fillet on top, spoon vinaigrette over fish. Garnish with thyme or basil.

SEARED STRIPED BASS ON CHIVE WHIPPED POTATOES WITH TRUFFLE VINAIGRETTE

Steps:

• Prepare the vinaigrette: Place chicken stock in a saucepan and reduce liquid to 1/2 cup. Pour hot chicken stock over the shallots in a blender and let sit for 3 minutes. Add the vinegar and season to taste. While the stock is still hot, slowly add the oil with the blender on medium speed to emulsify. Add truffle peelings and blend briefly. Keep warm until ready to serve.

SEARED WILD STRIPED BASS ON CHIVE WHIPPED POTATOES WITH TRUFFLE VINAIGRETTE AND SHIITAKE MUSHROOMS

Steps:

• To make the vinaigrette: Heat the chicken stock in a saucepan set over high heat until the liquid reduces in volume to about 1/2 cup. Place the shallots into a large stainless steel mixing bowl and pour the hot stock over them. Steep for 10 minutes. Add the vinegar, season with salt and pepper to taste and slowly add the oil, whisking constantly until completely blended. Stir in truffle peelings, if you are using them. Set aside until ready to serve. (This recipe makes 2 1/4 cups. Leftover vinaigrette can be refrigerated for several weeks.) To make the mashed potatoes and chive oil: Place the potatoes into a saucepan and cover with cold water. Add a dash of salt and bring to a boil over high heat. Cook for 15 minutes, or until tender. Meanwhile, make the chive oil by blending oil and chives in a food processor until puréed. Season to taste with salt. (Any leftover can be refrigerated for 1 week.) When tender, drain the potatoes and mash with cream, butter, salt and pepper. Stir in 1/4 cup chive oil and diced chives and keep warm until ready to serve. To make the shiitake mushrooms: Heat a pot of water to a rolling boil, add the haricot verts and a dash of salt and boil for about 90 seconds, until tender crisp. Prepare a bowl of ice water. Drain the haricot verts and plunge into ice water for 30 seconds. Drain again and set aside. In a frying pan set over medium-high heat, melt the butter in the olive oil. Add the shiitakes, season with salt and pepper and cook for about 2 minutes, until the mushrooms are softened and lightly browned. Add the shallots, garlic and thyme and continue cooking for about 2 minutes, until shallots and garlic are soft and translucent. Add the haricots verts, toss to combine and remove from heat. Stir in the diced tomato. Keep warm until ready to serve. To make the shoestring potatoes: heat the oil in a skillet set over low heat, until it reaches 350F. Add the potatoes in a single layer, working in batches if necessary, and cook, stirring frequently, until the potatoes are crispy and beginning to brown. Remove from the oil with a slotted spoon, place on paper towels to drain and season with salt to taste. Set aside until ready to serve. To prepare the bass: Preheat the oven to 375F. Brush bass fillets generously with butter, skin-side only. Score the skin lightly with a sharp knife to keep it from curling. Heat a large nonstick ovenproof skillet over very high heat. When a drop of water sizzles in the bottom of the skillet, add the oil and swirl to coat. Place fillets into the hot pan, skin-side down in a single layer, and cook for 2 minutes, until browned. Place the skillet into the oven and bake for 3 minutes. To serve, mound equal portions of hot chive whipped potatoes in the center of each of six serving plates. Top each with one fillet, skin-side up. Surround each with truffle vinaigrette and shiitake mushrooms and if you've made them, scatter the shoestring potatoes around the plate.

SKINLESS BASS RECIPES FOR HOUSEBOAT GRILLING

Steps:

• Place 2 fillets and place on a sheet of tin foil. Lightly cover them with olive oil, and then drizzle 2 tablespoons of lemon dill Parmesan sauce over each fillet. Sprinkle crushed garlic croutons generously over them and top with 1 tablespoon of cheese over the fillets. Fold tin foil sheets inward to hold juices in. Place these on your grill for about 20 minutes.
• Take the skin-on fillets and cover both sides with olive oil, salt and pepper. Place directly on BBQ and cook for about 20 minutes. You may score the skin side with a knife to keep filet from curling.
• Meanwhile, combine all the ingredients for the dressing. Set aside and leave at room temperature.
• Remove the skinned fillets from the grill and serve with asparagus and angel hair pasta.
• Transfer the skin-on fillets to a serving platter and generously spoon some of the Tomato Shallot dressing.

STRIPED BASS WITH POTATOES AND OLIVES

Steps:

• Heat oven to 425 degrees. Use a little oil to brush the bottom of a shallow baking dish that can go to the table and is large enough to hold the fish in one piece. Spread potatoes in dish, overlapping, and sprinkle with 2 tablespoons oil. Season with salt and pepper. Bake 20 minutes. Remove from oven.
• Season flesh side of fish with salt and pepper. Place fish skin side up on the potatoes, sprinkle on remaining oil, scatter olives around and place bay leaves on top. Cover with parchment paper and bake 20 minutes, or until fish is just cooked through at the thickest part (a sharp knife will penetrate easily). Garnish with lemon and serve.