STEAMED STRIPED BASS WITH GINGER AND SCALLIONS
Steps:
- For the striped bass: Preheat the oven to 325 degrees F. Spray the bottom of a large baking dish with the cooking spray.
- Rinse the fish with cold water and pat it dry. Place it in the prepared baking dish. Season the fish with salt and white pepper. Scatter the sliced mushrooms in the dish. Sprinkle the sliced ginger over the fish and arrange the baby bok choy pieces around the fish, like a frame.
- For the sauce: Stir together the soy sauce, chicken bouillon powder, Shaoxing rice wine, sugar and sesame oil in a small bowl. Pour this sauce over the fish, which will convert to aromatic steam, cooking the fish.
- Pull a tight layer of plastic wrap over the baking dish and cover tightly with aluminum foil.
- Bake until the fish reaches an internal temperature of 130 to 135 degrees F; the fish should flake apart gently, and the center should just be turning opaque, 15 to 18 minutes.
- For after steaming: Check to see that the fish is done. Place the scallions on top of the fish and replace the foil to retain heat and moisture.
- Combine the canola and sesame oils in a small saucepan and heat them to high until just smoking, about 2 minutes. Remove the foil and carefully drizzle the hot oil over the scallions and fish--it will sizzle. Finish by spooning the sauce over the fish.
GRILLED BASS WITH CABBAGE SALAD
This weeknight grilled fish dinner is perfect for when the end of summer meets early fall. Striped bass is simply grilled and served with a crunchy cabbage slaw that's loaded up with sweet apples, walnuts and a lemon-honey dressing. Just what you need when the warm weather starts to get a little cooler!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium high. Whisk the lemon juice and honey in a large bowl. Slowly whisk in 1/4 cup olive oil. Add the cabbage, apple, walnuts, 1/2 teaspoon salt and a few grinds of pepper. Toss until well coated.
- Blot the fish dry with paper towels, then score the skin at 3/4-inch intervals, cutting about 1/4 inch into the flesh to prevent the fish from curling when cooked. Cut the fish into 4 equal pieces. Season all over with salt, pepper and the paprika. Brush the skin of the fish with the remaining 1 tablespoon olive oil.
- Oil the grill grates. Add the fish to the grill, skin-side down, and gently press with a spatula. Grill until the skin is crisp and the fish is cooked about halfway up the side, about 5 minutes, rotating the fish if it starts to flare up. Flip the fish and continue grilling until just cooked through, about 3 more minutes.
- Add the parsley to the cabbage salad; season with salt and pepper. Divide the salad among plates, top with the fish and serve with lemon wedges.
Nutrition Facts : Calories 490, Fat 32 grams, SaturatedFat 4 grams, Cholesterol 117 milligrams, Sodium 495 milligrams, Carbohydrate 23 grams, Fiber 6 grams, Sugar 14 grams, Protein 30 grams
STRIPED BASS WITH TOMATO AND BASIL CREAM
Steps:
- Preheat the oven to 375 degrees F.
- Make cream sauce: Heat oil in a small saucepan over medium heat. Add scallion and saute until tender. Add tomato and basil. Add chardonnay and cook until liquid is reduced by half. Add heavy cream, reduce the heat, and simmer until the desired thickness is reached. Keep warm until ready to serve.
- After you have started the sauce, bake the fillet: place butter, chardonnay, and verjus in a baking pan. Season fish with salt and pepper and place in pan. Bake for 5 to 7 minutes, or until fish is cooked through; the fish should be opaque throughout and a knife should slide in easily.
- Place fillets on a serving plate and spoon over the sauce. Serve with a fresh crusty baguette and a crisp green salad.
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.
WARM SALAD OF STRIPED BASS
Provided by Jason Epstein
Categories easy, quick, appetizer, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the bass of the dark portion and any stray bones. Skin and cut into 1-inch cubes. In a 2-quart saucepan, heat the wine to boiling over high heat, add the bass and reduce heat to medium. Poach the bass until it is white and firm but still juicy, 3 to 4 minutes, turning pieces to cook evenly and watching carefully so the fish does not overcook. Timing is important.
- Drain the bass in a colander and place in a bowl. Break the fish apart into lump-crab-meat size pieces with a fork. Add 1/4 cup oil and toss to coat, adding more oil if necessary. Add the lemon juice and toss; season with salt and pepper. Fold in the cilantro. Divide among 4 plates and garnish each with olives. Serve while still warm.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 3 grams, Sodium 587 milligrams, Sugar 1 gram
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.
SEA BASS WITH WARM VEGETABLE SALAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 5
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.
More about "warm salad of striped bass food"
GRILLED STRIPED BASS WITH INDIAN-SPICED TOMATO SALAD
From foodandwine.com
3/5 (145)Total Time 30 minsAuthor Floyd Cardoz
- In a small skillet, toast the peppercorns and coriander seeds over moderately high heat until fragrant, 30 seconds. Transfer to a spice grinder and let cool completely. Grind the peppercorns and coriander to a powder.
- In a large bowl, combine 1/4 cup of the olive oil with the ground spices, basil, vinegar, shallot, ginger and sugar. Add the tomatoes and toss to coat with the dressing. Season the tomatoes with salt.
- Light a grill or heat a grill pan. In a shallow baking dish, combine the remaining 2 tablespoons of olive oil with the rosemary. Season the bass with salt and pepper and coat the fillets with the rosemary oil. Grill the bass over moderately high heat, skin side down, until nicely charred and crisp on the bottom, 3 minutes. Turn the bass and cook until just opaque in the center, 3 minutes longer.
- Using a slotted spoon, transfer the tomatoes to plates. Set the bass fillets on the tomato salad. Spoon the tomato dressing over and around the fish and serve.
SAUTéED WILD STRIPED BASS - HOW TO FEED A LOON
From howtofeedaloon.com
5/5 (2)Total Time 20 minsCategory Entree / SeafoodCalories 152 per serving
- Heat the olive oil in a medium saute pan over low heat. Add the corn and sauté for 3 minutes, or until slightly softened. Transfer the corn to a bowl and allow it to cool for a few minutes. Stir in the tomatoes and sprinkle with a few pinches of salt and pepper to taste. Toss to combine.
- Meanwhile, rinse the fillets and pat them dry with paper towels. Dust the fish on both sides with flour to coat. Shake off any excess, then season with salt and pepper.
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