Striped Bass With Zucchini Bar Raye Aux Courgettes Food

STRIPED BASS WITH ZUCCHINI (BAR RAYE AUX COURGETTES)

Steps:

• Place each fillet on a flat surface. Slice each on the bias to produce four pieces, about 2 ounces each. Place each piece between sheets of clear plastic wrap and pound lightly with a flat mallet (or use the bottom of a small, clean, heavy saucepan) without breaking the flesh.
• Trim the zucchini. Cut it into thin, eighth-inch-thick rounds. Stack the rounds and cut them into thin eighth-inch slivers (julienne). There should be about two cups. Set aside.
• Core, peel and seed the tomato. Cut it into quarter-inch cubes. There should be about half a cup. Set aside.
• Heat one tablespoon of the butter in a saucepan and add the shallots. Cook, stirring, until wilted. Add the champagne and fish stock. Bring to a boil and cook down over high heat until reduced to one-third cup. Add the cream and salt.
• Add seven tablespoons of the butter, a little at a time, stirring constantly. When the sauce starts to simmer, remove from the heat. Add the lemon juice and pepper.
• Heat two tablespoons of butter in a small skillet and add the zucchini slivers. Cook, stirring, about 15 seconds or until crisptender. Add salt to taste and stir. Drain well. Add this to the sauce. Add the tomato.
• Sprinkle the fish pieces on both sides with salt and pepper.
• Heat approximately one teaspoon of butter in a skillet, preferably a nonstick pan. Add two or three pieces of the fish and cook one minute or less to a side or until done. Take care not to overcook. Transfer the pieces to a warm serving dish. Continue cooking, adding small amounts of butter as necessary, until all the pieces are cooked.
• Serve the fish pieces with the sauce spooned over.

SEA BASS WITH BRAISED COURGETTES & HARISSA MAYO

Steps:

• Stir the mayonnaise and harissa together and refrigerate until ready to use.
• For the courgettes, heat the olive oil in a high-sided, non-stick frying pan over a medium-high heat. Cook the fennel seeds, red onion and chilli with a pinch of salt for 5 mins until softened and fragrant. Add the cherry tomatoes, garlic and courgette, then season and cook down for a few mins. Pour in the wine, lemon juice and about 200ml water and simmer for 15-20 mins until the tomatoes and courgettes are collapsing. Bubble off any excess water. Stir through the dill and keep warm while you cook the sea bass. (Take your fish out of the fridge 20 mins before you cook it to bring it up to room temperature.)
• Heat the olive oil with the thyme in a non-stick frying pan over a low-to-medium heat. Place the sea bass fillets skin-side down in the pan. Season the flesh-side of the fillets with salt and pepper. Cook gently for about 8 mins until the skin is crisp (it might spit during this time, so best to wear an apron), then add a small amount of lemon juice and baste the flesh of the fish in the warm oil and lemon for about 4 mins, or until opaque and cooked through.
• Divide the vegetables between plates and top with the bass. Serve with the harissa mayo and lemon wedges.

CHILEAN SEA BASS WITH ZUCCHINI

Steps:

• Place fish in a single layer in foil-lined 9x13 baking pan.
• Spread garlic, parsley, sun-dried tomatoes and green onions over fish.
• Sprinkle lemon juice and wine over all.
• Arrange zucchini around fish.
• Sprinkle fish and zucchini with salt and pepper to taste and small amount of paprika for color.
• Drizzle with melted butter.
• Cover with foil and crimp edges with bottom foil to seal completely.
• Bake at 450F for 20 minutes or until fish flakes easily with fork.

SPICY STRIPED BASS

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.