Best 2 Striped Bass With Lemon Shiitake And Baby Bok Choy Recipes

Feast your taste buds on a culinary journey with our Striped Bass with Lemon, Shiitake, and Baby Bok Choy. This delectable dish tantalizes the senses with a symphony of flavors and textures. The succulent striped bass, known for its mild and flaky flesh, takes center stage, while sautéed shiitake mushrooms and baby bok choy add earthy and crisp elements. A luscious lemon sauce, bursting with citrusy brightness, brings the dish together, creating a harmonious balance of flavors. Indulge in this exceptional creation that showcases the beauty of fresh, seasonal ingredients.

In addition to the main recipe, this article offers a treasure trove of culinary gems, including a refreshing Citrus Salad with Avocado and Mint, a rich and creamy Lemon Cream Sauce, and a versatile All-Purpose Marinade that elevates any protein to new heights. Discover the art of creating a harmonious meal with these complementary recipes, each adding a unique layer of flavor to your culinary masterpiece.

Here are our top 2 tried and tested recipes!

STRIPED BASS WITH LEMON, SHIITAKE, AND BABY BOK CHOY

Striped Bass with Lemon, Shiitake, and Baby Bok Choy image

Baking fresh ingredients in parchment packets requires less fat than other cooking methods and keeps fish moist and tender. Quick cleanup is an added bonus.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 25m

Number Of Ingredients 7

Ingredients

1 pound baby bok choy, trimmed and leaves separated
4 scallions, halved and cut into strips lengthwise
6 ounces shiitake mushrooms, stems trimmed, halved if large
Coarse salt and ground pepper
8 thin lemon slices
4 skinless striped bass or halibut fillets (6 ounces each)
2 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 400 degrees. Divide bok choy among four 16-inch-long pieces of parchment paper. Top with scallions and mushrooms. Season with salt and pepper. Top each with 1 lemon slice, 1 bass fillet, and another lemon slice and drizzle with 1 1/2 teaspoons oil. Season with salt and pepper. Bring long sides of paper together and fold down 3 times to make a seam. Tuck ends underneath to secure.
Place packets on a rimmed baking sheet and bake until fish is opaque throughout and vegetables are tender, 15 minutes. Carefully cut open each packet and serve immediately.

Nutrition Facts : Calories 209 g, Fat 10 g, Fiber 3 g, Protein 24 g

BABY BOK CHOY AND SHIITAKE STIR-FRY

Baby Bok Choy and Shiitake Stir-Fry image

As easy Asian dish loaded with flavorful mushrooms.

Provided by RuthE

Categories Side Dish Vegetables

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup low-sodium chicken or mushroom broth
2 tablespoons oyster sauce
2 tablespoons rice wine or dry sherry
2 teaspoons cornstarch
1 ½ tablespoons peanut or vegetable oil
2 medium garlic cloves, minced
1 (1 1/2 inch) piece ginger root, peeled and minced
½ teaspoon kosher salt
3 ½ ounces shiitake mushrooms, stems discarded and caps sliced
1 ¼ pounds baby bok choy, chopped

Steps:

Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.

Nutrition Facts : Calories 95.3 calories, Carbohydrate 7.2 g, Cholesterol 0.5 mg, Fat 5.4 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 407.3 mg, Sugar 2.1 g

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready to go. Chop the scallions, mince the garlic and ginger, and slice the shiitake mushrooms and baby bok choy. This will help the cooking process go smoothly and quickly.
Choose the right fish: Striped bass is a great choice for this recipe, but it can be substituted with another firm-fleshed fish, such as cod, halibut, or salmon.
Don't overcrowd the pan: When searing the fish, make sure to give it enough space in the pan so that it can cook evenly. If the pan is too crowded, the fish will steam instead of sear.
Cook the fish until it is just cooked through: The fish should be cooked until it is opaque in the center and flakes easily with a fork. Overcooking will make the fish dry and tough.
Use a flavorful sauce: The sauce in this recipe is made with lemon juice, soy sauce, and rice vinegar. It is a light and flavorful sauce that complements the fish perfectly.

Conclusion:

Striped bass with lemon, shiitake, and baby bok choy is a delicious and healthy dish that is perfect for a weeknight meal. The fish is cooked to perfection and the sauce is light and flavorful. The shiitake mushrooms and baby bok choy add a nice depth of flavor and texture to the dish. This recipe is sure to please everyone at the table.