Best 2 Striped Bass And Preserved Lemon Dressing Recipes
Feast your taste buds on a culinary journey with Striped Bass and Preserved Lemon Dressing, a dish that harmoniously blends delicate flavors with a vibrant tang. This recipe offers a delightful symphony of textures and tastes, featuring perfectly cooked striped bass fillets enveloped in a zesty preserved lemon dressing. Accompanying this main course is a medley of delectable sides, including a refreshing fennel and orange salad, a creamy avocado and grapefruit salad, and a flavorful Israeli couscous salad. Each side dish complements the striped bass beautifully, adding layers of flavor and texture to create a truly memorable meal.
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STRIPED BASS AND PRESERVED LEMON DRESSING WITH GRILLED CARROTS
Steps:
- Preheat the oven to 450 degrees. Season the skin side of the filet with the salt and pepper. Heat the oil in an oven-proof saute pan to medium high. When the oil is hot, add the fish, skin side down, and saute for one minute until a slight crust forms and the filet isn't sticking to the pan. Place the saute pan in the hot oven for 6 to 8 minutes until the flesh is firm and cooked through. Remove the saute pan from the oven and place it on the stove over medium-high heat. Add the butter, garlic, shallot, rosemary and thyme and baste the fish with the sauce. Remove the filet to a paper towel. Place a dollop of Preserved Lemon Dressing on a plate and place 3 to 4 Grilled Carrots on top of the dressing. Arrange the filet to the side of the carrots and garnish with the dill.
- Place the ingredients in a blender and blitz until the sauce is smooth and creamy. Cook's Note: To make homemade preserved lemons, submerge 6 Meyer lemons, quartered, in a quart of salt and a quart of sugar and water for 30 days.
- Peel the baby carrots and place them in a bowl. Add the salt, pepper and olive oil and toss together. Arrange the carrots on a baking sheet set over a sheet pan and broil them under a pre-heated salamander on high for 4 minutes, turning it down to low for a further 4 minutes. They are done when they are fork tender with a slight bite and have a nice roasted color.
STRIPED BASS AND PRESERVED LEMON DRESSING
Steps:
- Preheat the oven to 450 degrees. Season the skin side of the filet with the salt and pepper. Heat the oil in an oven-proof sauté pan to medium high. When the oil is hot, add the fish, skin side down, and sauté for one minute until a slight crust forms and the filet isnât sticking to the pan. Place the sauté pan in the hot oven for 6 to 8 minutes until the flesh is firm and cooked through. Remove the sauté pan from the oven and place it on the stove over medium high heat. Add the butter, garlic, shallot, rosemary and thyme and baste the fish with the sauce. Remove the filet to a paper towel. Place a dollop of Preserved Lemon Dressing on a plate and place 3-4 carrots on top of the dressing. Arrange the filet to the side of the carrots and garnish with the dill. Preserved Lemon Dressing: 1 Preserved Lemon 1 pint mayonnaise 1/2 cup rice wine vinegar Place ingredients in blender and blitz until sauce is smooth and creamy.
Tips:
- To achieve the best flavor, use high-quality, fresh striped bass fillets.
- If you don't have preserved lemons, you can substitute bottled lemon juice or fresh lemon zest and juice.
- To make sure the fish is cooked evenly, use a meat thermometer to check that it has reached an internal temperature of 145 degrees Fahrenheit.
- For a more flavorful dressing, use a good quality olive oil and balsamic vinegar.
- Serve the striped bass with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
This striped bass recipe is a delicious and healthy way to enjoy this flavorful fish. The preserved lemon dressing adds a bright and tangy flavor that complements the fish perfectly. This dish is perfect for a weeknight meal or a special occasion.
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