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.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 37.3 g, Cholesterol 77 mg, Fat 11.3 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 1.9 g, Sodium 1175.7 mg, Sugar 12.3 g
SAUTEED STRIPED BASS WITH WILD MUSHROOMS
Provided by Bryan Miller And Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Rinse potato slices under cold running water, drain well and pat dry.
- Heat 2 tablespoons of oil in a large, nonstick skillet over high heat. Add potatoes, salt to taste, and cook until lightly browned on both sides. Remove from skillet; keep warm.
- Add a little more oil to the pan if necessary, and add the cepes and chanterelles. Salt and pepper to taste. Cook over high heat until the mushrooms wilt. Add the shallots, garlic and parsley. Cook for about a minute, stirring gently; then, set aside. Keep warm.
- Dredge the fish in flour, and shake off the excess. Set aside.
- In another large, nonstick skillet, add 4 remaining tablespoons of vegetable oil over medium heat. Add the fillets, and season well. Cook until lightly browned, about 3 or 4 minutes. Reduce the heat to medium, gently flip the fish and cook 3 to 4 minutes more, or until done. Do not overcook. Remove and keep warm.
- Divide the potatoes evenly over four plates in a ring pattern. Place the fish over the center, and put the mushroom mixture over the fish.
- In a saucepan over medium-high heat, melt the butter, and cook, swirling occasionally, until lightly browned. Add lemon juice, then pour lemon butter equally over each serving. Sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 25 grams, Carbohydrate 45 grams, Fat 37 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 10 grams, Sodium 1271 milligrams, Sugar 5 grams, TransFat 1 gram
STRIPED BASS WITH MUSHROOM SAUCE
Steps:
- SAUCE Boil all ingredients until reduced to 2/3 c., about 15 minutes. Season with salt & pepper. MUSHROOM RISOTTO Simmer broth to keep warm. Melt 1/4 c. butter in lg. skillet over med.-high heat. Add 3 T. shallots, galric, and all mushrooms; saute until mushrooms are soft and beginning to brown, about 10 min. Season with salt & pepper. Melt 1/4 c. butter in another heavy lg. saucepan over med-hi heat. Add 3 T. shallots; saute until soft, about 2 minutes. Add rice and stir 1 min. Add wine and stir until almost dry, about 4 minutes. Add 1 c. broth; simmer 2 min, stirring occasionally. Add another cup broth; simmer 2 min, stirring occasionally. Add 2 c. broth and simmer 4 min., stirring occasionally. Add 2 c. broth, mushroom misture, parsley, and 1/3 c. cheese. Simmer until creamy and rice is tender but still firm to bite, adding more broth by the 1/4 c. if dry and stirring often, about 8 minutes. Season with salt & pepper. FISH Preheat oven to 400*. Divide oil between two heavy lg. ovenproof skillets; high heat. Sprinkle fish with salt & pepper. Cook, skin side down, until skin is crisp, about 4 min. Transfer skillets to oven (do not turn fish). Bake until fish is cooked through, about 4 min. Rewarm sauce. using mixer; beat until slightly thickened and foam begins to form.
CRISPY WHOLE STRIPED BASS WITH RED TOMATILLO SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat about 2 inches of oil in 2 high-sided skillets over medium heat to 360 degrees F.
- Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter. When the oil has reached 360 degrees, season each fish well on the inside and outside and dip into the batter, allowing any excess to run off. Carefully place 2 whole fish in each pan and cook until golden brown on both sides. Serve each fish on a large plate, ladle with some of the Red Tomatillo Sauce, and serve.
- Preheat oven to 375 degrees F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper, to taste. Roast until soft, about 20 to 25 minutes.
- Heat remaining olive oil in medium saucepan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the chile powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minute. Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth. Season with salt and pepper.
STRIPED BASS WITH MUSHROOM RISOTTO RECIPE - (5/5)
Provided by á-34220
Number Of Ingredients 17
Steps:
- Sauce/Boil all ingredients in saucepan until reduced to 2/3 cup or 15 minutes. Season with salt and pepper. Mushroom risotto/Simmer broth in saucepan; keep warm. Melt 1/4 cup butter in skillet over medium high heat. Add 3 tablespoons shallots, garlic, and all mushrooms; saute until mushrooms are soft and beginning to brown or about 10 minutes. Season with salt and pepper Melt 1/4 cup butter in large saucepan over medium high heat. ?Add 3 tablespoons shallots; saute until soft or about 2 minutes. Add rice and stir 1 minute. Add wine and stir until almost dry or about 4 minutes. Add 1 cup broth; simmer 2 minutes, stirring occasionally. Add another cup broth; simmer 2 minutes, stirring occasionally. Add 2 cups broth and simmer 4 minutes. Add 2 cups broth, mushroom mixture, parsley and 1/3 cup cheese. Simmer until creamy and rice is tender but still firm to bite, adding more broth by 1/4 cupfuls if dry and stirring often about 8 minutes. Season with salt and pepper. Fish/Meanwhile, preheat oven to 400. Divide oil between 2 large ovenproof skillets; heat over high heat. Sprinkle fish with salt and pepper. Cook, skin side down, until skin is crisp, about 4 minutes. Transfer skillets to oven. Bake until fish is cooked through, about 4 minutes. Rewarm sauce. Using handheld mixer, beat until slightly thickened and foam begins to form. Divide risotto among 6 plates; sprinkle with cheese. Top with fish, skin side up. Drizzle with sauce and serve.
BLACK SEA BASS WITH MATSUTAKE MUSHROOMS AND ROSEMARY
Matsutake mushrooms, considered by the Japanese to be the finest of all mushroom varieties, add fresh flavor to this broiled bass recipe from Michael Cimarusti, head executive chef at Providence.Also try:Striped Bass with Yuzu Kosho and Wilted Spinach
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium high-sided skillet over medium-high heat. Add 8 ounces mushrooms and cook, stirring, until lightly browned, 1 to 2 minutes. Season with salt and espelette pepper. Add sake to deglaze, scraping up any browned bits from bottom of skillet; cook until sake is reduced by half.
- Add chicken stock and 1/8 teaspoon lemon juice; season with salt and espelette pepper. Add rosemary sprigs and let cook until liquid is reduced by half. Using a slotted spoon remove mushrooms and rosemary; set mushrooms aside and discard rosemary.
- Gradually add remaining 1/4 cup (1/2 stick) butter and 1 tablespoon olive oil to skillet, using an immersion blender to combine. Add mushrooms and stir to coat. Set mushrooms aside in a warm place.
- Preheat broiler; lightly oil a small baking sheet and set aside. Heat remaining 2 tablespoons olive oil in a large nonstick ovenproof pan over high heat. Season on both sides with salt and pepper. Add fish to skillet, skin side down. Cook until skin is crisp, 4 to 5 minutes. Transfer to prepared baking sheet and place under broiler; cook until fish is no longer opaque, about 1 minute more. Remove from broiler and keep warm.
- Add chopped rosemary and stir into mushroom mixture along with chives; divide mushroom mixture evenly among 4 plates. Top each with a fish fillet and thinly sliced mushrooms; season with salt and pepper. Spoon any remaining sauce from mushroom mixture around fish; serve immediately.
ROASTED WHOLE STRIPED BASS WITH SALMORIGLIO
Here in Maryland, we call it rockfish, but by any name this dish from Chef Chris Cosentino of Incanto is a super treatment of a great fish.
Provided by Chef Kate
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, mix the herbs with the garlic and olive oil. Add the lemon zest and juice and stir gently. Refrigerate until ready to serve.
- Meanwhile, preheat the oven to 500°. Grease a baking sheet with olive oil.
- Rinse the fish and pat dry. Trim off the fins.
- Scatter the herb stems, bay leaves and garlic on the baking sheet.
- Place a row of lemon slices down the center of pan; reserve one slice. Place half of the onion slices over the lemon slices.
- Place the fish over the onions and season liberally with salt and pepper. Place the remaining onions on top of fish.
- Drizzle with olive oil and place the remaining slice of lemon on top of fish. Cover with foil and bake until the fish is cooked through, about 20 minutes. Serve the fish whole, with the salmoriglio sauce on the side.
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.
PAN-FRIED STRIPED BASS WITH LEMON SAUCE
Pan-frying is best for thinner fillets and steaks, or for whole fish that are no more than 1 inch thick. Season the fish with salt and pepper and other seasonings such as chopped fresh herbs or crushed spices as desired. For skinless fillets, heat a heavy sauté or frying pan until quite hot; add just enough oil, clarified butter, or a mix of oil and whole butter to cover the bottom of the pan. Carefully add the fish and cook over medium-high heat for 3 minutes (4 to 5 minutes for whole fish) and then turn. Cook for another 3 minutes and test for doneness. Remove the fish from the pan when it is just slightly underdone, as it will continue cooking in the residual heat. When cooking fish with skin, add more fat to the pan, about 1/8 inch deep. Put the fish into the pan skin side down. The skin will shrink while it cooks, pulling the fish up from the bottom of the pan. To keep the skin next to the hot pan (which is necessary to crisp it), weigh the fillets down with a foil-wrapped skillet that is slightly smaller than the one used for the cooking. This will hold the fillets fl at and ensure even crisping of the skin. Cook the fillets on their skin for the majority of the time, about 5 to 7 minutes, depending on their thickness, then turn them and cook on the flesh side for just another minute or two, or until done. Remember that the pan must be quite hot before the fish is added; this will keep it from sticking. Also, don't crowd the fish or it will sweat and give off liquid, ruining any chances of browning and crisping. Lastly, don't overcook the fish. A quick pan sauce can be made aft er you have removed the fish and poured off the cooking fat. Add tomato sauce to the hot pan and stir in all the brown bits left on the pan for added flavor, or deglaze the hot pan with wine or lemon juice and finish with a swirl of butter or extra-virgin olive oil and a handful of herbs. Add a handful of toasted nuts for flavor and texture. The striped bass fishery, once endangered, has fully recovered and is now flourishing. This fish is especially delicious with its skin left on and sautéed until brown and crispy.
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the sauce, whisk together: 1/4 cup extra-virgin olive oil, 1/4 teaspoon lemon zest, 2 tablespoons fresh lemon juice, Salt, Fresh-ground black pepper.
- Taste for salt and lemon juice and adjust as desired. The sauce will separate as it sits; this is not a problem.
- Season: 4 pieces striped bass, skin on (4 to 6 ounces each) with: Salt, Fresh-ground black pepper.
- Choose a heavy-bottomed pan for frying the fish. Take another, slightly smaller pan that will fit into the pan for the fish, and wrap its bottom with foil. This pan will be used as a weight to hold the fish flat against the frying pan to ensure that all of the skin will cook and crisp. (You will see the fish contract when it goes into the hot pan, as the skin shrinks on contact with the heat.) Warm the larger pan over medium-high heat. When hot, pour in: Olive oil, enough to generously coat the bottom.
- Add the pieces of bass, skin side down, and place the foil-wrapped pan on top of the fish. Cook until the skin is brown and crispy, about 7 minutes. Check now and then to see that the fish is indeed browning, but not overbrowning. Adjust the heat up or down to speed up or slow down the cooking as needed. When the skin is browned, remove the top pan and turn the fish. Cook for another minute or so, until the fish is just cooked through, but is still moist and tender inside. Meanwhile whisk the lemon sauce together again and pour it onto a warm plate. Serve the fish skin side up, on top of the sauce.
- Garnish the fish with a couple spoonfuls of chopped tender herbs such as parsley, chives, chervil, cilantro, or basil.
- Soak, rinse, and squeeze dry a tablespoon or so of capers. When the fish is cooked add the capers to the hot pan and sauté for a minute or two. Remove with a slotted spoon and scatter over the fish.
- Make a Beurre Blanc (Warm Butter Sauce; page 228) instead of the olive oil sauce.
SPICY STRIPED BASS
This recipe can be made with any white meat fish that is suitable for the grill. People who do not like fish usually go for seconds!
Provided by CPA Chef
Categories Bass
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sauce: Saute the garlic, scallions, ginger, and the habanero chili in oil in a saucepan. When browned, add the remaining ingredients and cook for 5 minutes.
- Bass: Grill the Striped Bass. Depending on the thickness of the filets and the heat of the fire, grill for 8 to 10 minutes.
- Pour sauce on the bass filets. Garnish with chopped scallions.
Nutrition Facts : Calories 114.1, Fat 6.3, SaturatedFat 1, Sodium 633.5, Carbohydrate 13.2, Fiber 0.9, Sugar 10.2, Protein 1.9
STRIPED BASS WITH LEMON, SHIITAKE, AND BABY BOK CHOY
Baking fresh ingredients in parchment packets requires less fat than other cooking methods and keeps fish moist and tender. Quick cleanup is an added bonus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Divide bok choy among four 16-inch-long pieces of parchment paper. Top with scallions and mushrooms. Season with salt and pepper. Top each with 1 lemon slice, 1 bass fillet, and another lemon slice and drizzle with 1 1/2 teaspoons oil. Season with salt and pepper. Bring long sides of paper together and fold down 3 times to make a seam. Tuck ends underneath to secure.
- Place packets on a rimmed baking sheet and bake until fish is opaque throughout and vegetables are tender, 15 minutes. Carefully cut open each packet and serve immediately.
Nutrition Facts : Calories 209 g, Fat 10 g, Fiber 3 g, Protein 24 g
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- In a large skillet, melt the butter in 1 tablespoon of the olive oil. Add the chopped shallot and cook over moderate heat until the shallot is softened, about 4 minutes. Add the mushrooms, season with salt and pepper and cook over moderately high heat until tender, about 6 minutes.
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- In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the fish, season with salt and pepper and cook over moderately high heat for 2 minutes per side. Add the fish to the mushroom stew and cook for 1 minute. Add 1 tablespoon of the chives and season with salt, pepper, Worcestershire sauce and hot sauce. Garnish with the remaining 1 tablespoon of chopped chives and serve at once.
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