In the realm of culinary artistry, Striped Bass on Greens and Potatoes emerges as a symphony of flavors and textures, a dish that captivates the senses and leaves a lasting impression. This recipe showcases the delicate, flaky flesh of striped bass, perfectly complemented by a vibrant medley of sautéed greens and tender roasted potatoes. The greens, with their slightly bitter notes, provide a delightful contrast to the mild sweetness of the fish, while the crispy potatoes add a satisfying crunch. The dish is elevated by a zesty lemon-butter sauce, bringing a burst of brightness and acidity that ties all the elements together. Whether you're a seasoned chef or a home cook seeking a culinary adventure, this recipe promises an unforgettable dining experience.
But the culinary journey doesn't end there. This article also presents a tantalizing array of additional recipes, each offering a unique culinary adventure. From the classic elegance of Roasted Lemon Pepper Striped Bass to the bold flavors of Striped Bass with Salsa Verde, there's a recipe to suit every palate and occasion. Expand your culinary horizons with the Herb-Roasted Striped Bass, where the fish is infused with the aromatic essence of fresh herbs. For a lighter option, try the Pan-Seared Striped Bass with Wilted Greens, where the fish is cooked to perfection and paired with a medley of tender greens. And for a taste of the Mediterranean, immerse yourself in the flavors of Striped Bass with Puttanesca Sauce, where the fish is enveloped in a savory sauce made with tomatoes, olives, and capers.
SEARED WILD STRIPED BASS WITH SAUTEED SPRING VEGETABLES
Steps:
- 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!
STRIPED BASS ON GREENS AND POTATOES
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the potato slices in a saucepan, cover with water and boil until just tender, 10 to 15 minutes. Drain and set aside.
- Meanwhile, preheat oven to 500 degrees.
- Cut the fillet into six equal portions. Mix the vinegar and mustard together and brush on the flesh side of the fish. Season to taste with salt and pepper.
- When the oven is hot, spread a baking dish large enough to hold the fish in a single layer with the oil. Put in the oven for five minutes.
- Put the fish, skin side down, in the baking dish and bake for five minutes, just until the skin begins to crisp.
- Remove the fish from the baking dish and spread the garlic, onions, potatoes and greens in the baking dish. Season with salt and pepper. Put the fish on top of the vegetables skin side up. Drizzle the wine around the greens and return the dish to the oven.
- Bake until the fish is cooked through and the greens have wilted, about 10 minutes. If you are using salmon, you may want to cook the fish a little less. Serve each portion of fish on a bed of greens and potatoes, moistening each serving with the pan juices.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 6 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 726 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED STRIPED BASS
We serve the fillets over our Corn and Clam Chowder Sauce, but they are also delicious on their own, with just a sprinkling of lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator 30 minutes.
- Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.
STRIPED BASS PUTTANESCA WITH SEARED FINGERLING POTATOES
This is a classic Italian sauce with rich, briny flavors that is the perfect thing to flavor flakey white striped bass. And it's also one of the easiest, fastest one-pot, stove top meals.
Provided by Dave Lieberman
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large skillet over medium heat, heat the olive oil. Add the garlic and red pepper flakes and cook until just fragrant, 1 minute. Add the anchovies, capers and olives and cook until the anchovies have begun to dissolve in the oil, about 5 minutes. Pour in the wine and the Basic Tomato Sauce and bring to a simmer. Add the fish fillets, making sure they are submerged in the sauce, and gently simmer until the fish is cooked through and the flesh is milky white and slightly flaky, about 10 minutes. Season with salt and pepper, to taste.
- Meanwhile, cut each fingerling in half lengthwise and place in a medium bowl. Toss well with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the potatoes, cut side down, and cook until well browned, about 5 minutes.
- Serve the potatoes alongside the puttanesca and garnish with basil and freshly ground black pepper.
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
- Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.
- Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.
SEARED WILD STRIPED BASS ON CHIVE WHIPPED POTATOES
Steps:
- Preheat an oven to 375 degrees F. Season the fillets on both sides with salt and pepper.
- Place a large, non-stick saute pan over very high heat. When hot, add the oil, and swirl to coat bottom of pan. Brush each fillet (skin-side only) generously with butter.
- Place the fish fillets into the hot pan, skin side down, and brown for 2 minutes over high heat. Place the pan in the oven for 3 minutes. Serve warm from the oven, with Chive Whipped Potatoes, Truffle Vinaigrette, and Sauteed Shiitakes.
- Put the potatoes in a saucepot and cover with cold water. Add salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Strain the water out of the pot and mash the potatoes with the cream, butter, salt and pepper. Stir in the chive oil and sliced chives, and serve.
- Chive Oil: 1 cup vegetable oil, well chilled 1 bunch fresh chives, sliced into very fine pieces Salt
- In a food processor, blend the oil and chives together. Season to taste with salt. Reserve the remainder in a plastic squeeze bottle, refrigerated.
- Place chicken stock in a saucepan and reduce liquid to 1/2 cup. Place chopped shallots in a large, stainless steel mixing bowl, pour hot stock over them, and steep for 10 minutes. Add the vinegar, season to taste, and slowly add the oils, whisking constantly to emulsify. Set aside until ready to use.
- Yield: 2 1/2 cups
- Sauteed Shiitakes: 1 cup thinly sliced shiitakes 2 tablespoons olive oil 1 teaspoon butter Salt and pepper, to taste 2 tablespoons chopped shallots 2 teaspoons chopped garlic 1 teaspoon fresh thyme leaves 1/2 cup haricots verts, blanched 1/4 cup diced and seeded tomato
- Saute the mushrooms in olive oil and butter. Season with salt and pepper. Add shallots, garlic, and thyme. Saute until shallots and garlic turn translucent. Add the haricots verts, combine and remove from heat. Stir in the dice tomato and serve.
- To serve: mound hot mashed potatoes in center of plate. Top with 1 wild striped bass fillet, skin side up. Surround with truffle vinaigrette and shiitakes.
ROASTED STRIPED BASS WITH CORN RELISH AND CHIPOTLE POTATO SALAD
Provided by Bobby Flay
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the chipotle potato salad: Put the potatoes in a large pot, cover with cold water and add a generous amount of salt. Bring to a boil and cook until a skewer inserted in a potato meets with no resistance, about 25 minutes. Drain and transfer to a baking sheet. Let cool for 5 minutes, then slice into 1/4-inch-thick slices.
- While the potatoes are cooking, whisk together the mayo, vinegar, chipotle, mustard and 1/2 teaspoon pepper in a large bowl; add salt to taste. Add the potatoes, green onions and cilantro and mix gently to combine. Season with more salt and pepper, if needed.
- For the corn relish: Heat some canola oil in a saute pan over high heat. Add the corn, season with salt and pepper and cook until heated through, about 2 minutes. Add the piquillo peppers and jalapeno and cook for a few minutes longer.
- Transfer the corn mixture to a bowl, add the olive oil, green onions and lime zest and juice. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
- For the basil oil: Prepare an ice bath. Bring a small pot of water to a boil over high heat.
- Add the spinach to the boiling water and blanch for 20 seconds. Remove with tongs and plunge immediately into the ice bath. Let sit 5 minutes, then drain and squeeze out any excess water. Set aside.
- Combine the oil and basil leaves in a blender, add salt and pepper to taste and blend for a few minutes until the basil is completely pureed. Add some of the spinach (to make it greener). Strain through a fine-mesh strainer set over a bowl.
- For the striped bass: Preheat the oven to 250 degrees F.
- Brush a cazuela or small cast-iron pan with canola oil. Season the bass on both sides with salt and pepper. Put the bass fillets in the pan and roast until opaque in the center, about 30 minutes.
- Drizzle the fish with the basil oil and sprinkle with lemon zest. Serve with the potato salad and corn relish.
POTATO SCALE STRIPED BASS
Steps:
- Stock: Cut onions, carrots and celery into chunks. In a stockpot add 2 tablespoons of oil and put on high heat. When the oil is hot put the lobster bodies into the pot and crush. Then add the vegetables and garlic and stir for one minute. Add tomato paste and stir for 2 minutes. Add white wine and let it reduce for 2 minutes or until the alcohol has evaporated. Add water and bring to a boil then simmer for 3 hours. When ready, drain the stock.
- Sauce: Dice vegetables, saute and deglaze with Irish whiskey and flambe. Add lobster stock to the pot, bring to a boil and simmer for 1 hour. Add salt and pepper to taste
- Fish: Fillet the fish and salt and pepper. Slice potato very thinly (approximately 1/16-inch) starting from the narrow of the potato. Cover the meat side of the fish with the sliced potato, overlapping to resemble scales. In a saute pan, add 2 tablespoons of oil. When hot, add fish potato side down for 2 to 3 minutes until potato gets brown and crisp then turn fish and finish the cooking in the oven for 3 to 4 minutes.
WILD STRIPED BASS WITH HEIRLOOM TOMATO VINAIGRETTE AND PROVENCAL OLIVE POTATOES
Provided by Food Network
Number Of Ingredients 16
Steps:
- In medium bowl combine vinegar and salt; whisk until salt is dissolved. Slowly whisk in olive oil, adding more if necessary, until mixture has emulsified. Fold in tomatoes and thyme, season with pepper; set aside
- In small food processor, puree green olives, garlic and oil. Remove and set aside. In medium pan cover potatoes with cold water, bring to a boil. Simmer 15 to 20 minutes until tender, drain well. Transfer to mixer bowl, process using paddle. While mixing, drizzle in oil mixture until smooth. Fold in nicoise olives, season with salt and pepper.
- Preheat oven to 400 degrees. Season with salt and pepper . In large saute pan, heat oil until smoking. Place fillets in pan, flesh side down, sear for 30 seconds. Remove pan from heat, place in oven, roasting fish until almost opaque, 3 to 4 minutes. Remove from oven. Add butter to pan, turn fillets over, cooking skin side of fish on medium heat for 1 minute. Turn fish over again, remove from pan. Place on paper towel to drain. Place small amount of potatoes on warm serving plate. Place fillet on top, spoon vinaigrette over fish. Garnish with thyme or basil.
STRIPED BASS WITH POTATOES AND OLIVES
From the chef Jonathan Waxman comes this simple, casually elegant dish, ideal for guests but not too fancy for family dinners. Bass fillet (one large piece, or two smaller fillets) is baked atop a bed of thinly sliced Yukon Golds, allowing the juices to soak into the potatoes, permeating them with flavor. A mandoline is useful for slicing the potatoes (watch those fingers!), or the slicing disc on your food processor. If you don't have either of those, a sharp knife will do nicely.
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Use a little oil to brush the bottom of a shallow baking dish that can go to the table and is large enough to hold the fish in one piece. Spread potatoes in dish, overlapping, and sprinkle with 2 tablespoons oil. Season with salt and pepper. Bake 20 minutes. Remove from oven.
- Season flesh side of fish with salt and pepper. Place fish skin side up on the potatoes, sprinkle on remaining oil, scatter olives around and place bay leaves on top. Cover with parchment paper and bake 20 minutes, or until fish is just cooked through at the thickest part (a sharp knife will penetrate easily). Garnish with lemon and serve.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 17 grams, Carbohydrate 46 grams, Fat 22 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 4 grams, Sodium 1230 milligrams, Sugar 3 grams
STRIPED BASS WITH HEIRLOOM TOMATO SCAMPI
Provided by Sam Talbot
Categories Fish Tomato High Fiber Low/No Sugar Dinner Healthy Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 18
Steps:
- To cook the bass:
- Preheat the oven to 350°F.
- In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice. Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, 45 seconds to 1 minute. Give a light push to loosen the skin from the pan. Add the thyme sprigs to the pan. Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes. Remove fish from the oven and transfer to paper towels.
- To make the scampi:
- In a large skillet, heat the garlic oil over medium-high heat. Add the garlic, shallots, and fennel seeds and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the celery and capers and cook until the celery has softened, about 2 minutes. Add the wine to the pan and cook until it is reduced by half, about 1 minute. Add the vinegar, lemon zest and juice, tomatoes, and basil and cook for 1 to 2 minutes to incorporate the flavors and heat the tomatoes through.
- Serve the bass fillets topped with the tomato scampi.
Tips:
- Choose Sustainably Sourced Striped Bass: Opt for striped bass caught using responsible fishing methods to ensure its sustainability.
- Prep and Score the Fish: Before cooking, remove the scales, fins, and gills from the fish. Score the skin diagonally to help the flavors penetrate.
- Use Quality Olive Oil: Extra virgin olive oil adds a delicious flavor to the dish. Choose a high-quality oil for the best results.
- Control Heat for Perfectly Cooked Fish: Start by searing the fish over medium-high heat to achieve a golden crust, then reduce the heat to medium-low and continue cooking until the fish is cooked through but still moist.
- Sear the Potatoes for Extra Flavor: Before boiling, sear the potatoes in olive oil until golden brown. This adds a delightful crispy texture and enhances their flavor.
- Enhance the Greens with Garlic and Lemon: Sauté the greens in olive oil with garlic and lemon zest for a vibrant and flavorful side dish.
- Make a Zesty Lemon-Garlic Butter: Combine melted butter, lemon juice, garlic, and parsley to create a flavorful sauce that complements the fish and vegetables.
- Baste the Fish with Butter: During the last few minutes of cooking, baste the fish with the lemon-garlic butter to infuse it with extra moisture and flavor.
- Serve Immediately for Optimal Taste: Enjoy the dish as soon as it's prepared to savor the freshness and flavors at their peak.
Conclusion:
This striped bass recipe offers a delectable combination of flavors and textures. The perfectly cooked fish, paired with crispy potatoes, sautéed greens, and a zesty lemon-garlic butter sauce, creates a harmonious and satisfying meal. By following these detailed tips, you'll be able to prepare this dish with confidence and impress your family and friends with your culinary skills. So, gather your ingredients, preheat your oven, and embark on this culinary adventure to create a memorable dining experience.
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