Seared Wild Striped Bass with Sauteed Spring Vegetables
Prep: 0 15min0
Total: 0 35min0
Yield: 6 servings
Serving Size: 1 of 6 servings
Nutrition Facts: servingSize 1 of 6 servings, calories 453, Fat 36g, Saturated Fat 5g, Carbohydrate 9g, Fiber 4g, Sugar 4g, Protein 24g, Cholesterol 91mg, Sodium 628mg
Ingredients:
- Salt
- 1 bunch asparagus, snapped where it wants to naturally break
- 2 cups sugar snap peas, tips and strings removed
- 1 cup shelled fava beans
- Extra-virgin olive oil
- 3 cloves garlic
- 1 cup morel mushrooms, cleaned and cut lengthwise in 1/2
- 1/2 cup chicken or vegetable stock
- Four 6-ounce wild striped bass fillets, with skin
Instruction:
- 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!
Herb and Lemon Roasted Striped Bass
Fresh herbs give mild-tasting bass vibrant flavor. Make an elegant roasted fish recipe for dinner. Pair with a green salad and a side of rice.
Total: 25min
Yield: 4 servings (serving size: 1 fillet)
Nutrition Facts: calories 197 calories, Carbohydrate 0.6 g, Cholesterol 136 mg, Fat 7.5 g, Fiber 0.1 g, Protein 30.2 g, Saturated Fat 1.4 g, servingSize None, Sodium 264 mg, Sugar None, Trans Fat None, unSaturated Fat None
Ingredients:
- 4 (6-ounce) striped bass fillets
- 1 lemon
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instruction:
- Preheat oven to 425°. Coat a baking sheet with cooking spray. Place fish on pan. Grate lemon rind to measure 1 teaspoon; juice lemon to measure 1 tablespoon. Combine rind, juice, oil, thyme, oregano, salt, and black pepper; drizzle mixture over fish. Bake at 425° for 13 minutes or until desired degree of doneness.
Grilled Striped Bass with Herb Butter
Ingredients:
- 2 – 3 lb. Striped bass fillet
- salt and pepper to taste
- 1/2 cup Butter or margarine
- 2 tbsp fresh parsley (minced)
- 2 tbsp fresh basil (minced)
- 1 tbsp Fresh thyme (minced)
- 1/4 tsp Black Pepper
Instruction:
- Combine all ingredients to make herb butter. Makes about ¾ cup.
- Sprinkle the bass with salt and pepper and place on well-greased grill at medium heat. Cover with herb butter mixture and cook under closed grill or aluminum foil tent, basting frequently with remaining herb butter mixture for 10-15 minutes per inch thickness of fish or until fish is flaky. Serve with remaining herb butter sauce.
A Delicious STRIPED BASS recipe YOU WILL LOVE!
FAQ
Are striped bass good eating?
To put it succinctly, striped bass tastes absolutely delicious. The flesh is white and flaky with enough fat to make it seem almost buttery (even when no butter has been added) but not so much as to make it seem oily. Moreover, the primary flavor is sweet and briny, without a hint of fishiness.
What is the difference between sea bass and striped bass?
Black seabass is a firmer fleshed fish than striped bass, with less oil, but has a similar mild flavor.
Is striped bass high in mercury?
Small striped bass show low levels of mercury and PCBs, but as they grow larger these toxins bioaccumulate and magnify to levels that are potentially very dangerous.
How do you fix a striper fish?
How To Cook Striper Fish
- Once you have the striper fillets, place them on a clean plate or surface. …
- Add some peanut or canola oil and a pat of butter to a large skillet. …
- Place the striper fillets in the pan. …
- After 3 minutes lower the heat to medium to medium-high, and flip the fillets over. …
- Serve hot and enjoy.
