Dive into a culinary masterpiece with our Striped Bass with Roasted Shallot and Garlic Puree and Leeks. This delectable dish features succulent striped bass fillets, expertly roasted shallots and garlic, and tender leeks, all harmoniously combined to create a symphony of flavors. Alongside this main course, we present a tantalizing array of complementary recipes to elevate your dining experience. Indulge in the rich and creamy Lobster Bisque, boasting a medley of succulent lobster meat, aromatic brandy, and a velvety smooth broth. For a vibrant and refreshing side, try the Roasted Beet and Goat Cheese Salad, where earthy beets, tangy goat cheese, and a zesty vinaigrette come together to create a delightful symphony of textures and flavors. Additionally, the Roasted Garlic and Herb Potatoes offer a crispy and flavorful accompaniment, with tender potatoes infused with garlic, herbs, and a hint of lemon. Each recipe is meticulously crafted to complement the Striped Bass, ensuring a cohesive and unforgettable culinary journey.
Check out the recipes below so you can choose the best recipe for yourself!
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.
PLANCHA GRILLED STRIPED BASS WITH CREAMED KALE, BLANCHED GARLIC PUREE AND WHEAT BERRIES WITH TOMATO PUREE
Steps:
- For the wheat berries: Place the wheat berries in a saucepan. Cover with 4 quarts water and keep over low heat until the wheat berries soften and burst, about 2 hours.
- For the blanched garlic puree: In a medium skillet over medium-high heat, add the garlic, clam stock and honey. Bring to a boil and allow to cook until the garlic softens, about 30 minutes. Remove from the heat, put the garlic into a food processor and puree, adding some of the stock as needed in 1 tablespoon increments. Taste and season as needed. If desired, pass the puree through a fine mesh strainer and set aside until ready to serve.
- For the striped bass: Put the fish into a container and add the parsley, lemon thyme, thyme, lemons and shallots. Cover and set aside for 20 minutes or up to 2 hours in the refrigerator.
- For the tomato puree: Place the olive oil, mustard, ginger, tomatoes, and lemon zest and juice into a blender and process until smooth. Taste and adjust seasoning as needed. Set aside until ready to serve.
- For the creamed kale: Place a medium skillet over medium-high heat and add the oil. Once heated, add the leeks, shallots and garlic and saute until slightly translucent, 2 to 3 minutes. Add the sliced kale and toss to combine. Add the chicken stock and allow the kale to cook down slightly, about 5 minutes. Add the cream and cook until reduced slightly, another 2 minutes. Remove from the heat and place into a food processor. Process until pureed (or until desired consistency). Taste and season as needed. Keep warm until service.
- When ready to grill, preheat a griddle (la plancha) over medium-high heat and the oven to about 400 degrees F. Remove the fish from the marinade and sprinkle with salt. Heat the oil on the griddle, and when hot, place the fish on the griddle, skin-side down, and sear. Do not move the fish. Allow it to sear until the skin is crispy and allows you to remove it from the griddle, 4 to 5 minutes. Put into an oven-safe dish, skin-side up, and place into the oven to finish cooking through, another 3 to 5 minutes. Cook time will vary here depending upon the thickness of the fillet - keep an eye out.
- Drain the wheat berries of any water and toss with 2 to 3 tablespoons tomato puree and the chives and parsley. Taste and season if needed.
- For plating: Place 1 cherrystone clam either on a grill or on the griddle over high heat and cook until opened, about 2 minutes.
- Meanwhile, spoon 1 tablespoon garlic puree on the plate. Top with the wheat berries, creamed kale and grilled striped bass. Serve the clam alongside. Garnish the plate with fried crispy kale, chile oil and micro greens if desired.
GARLIC-ROASTED STRIPED BASS
Steps:
- Preheat oven to 500°F and put a large shallow baking pan in middle of oven.
- Cut 3 deep slits (down to bone) crosswise on each side of fish and put fish on a tray. Rub fish inside and out with 2 tablespoons oil. Cut a garlic clove in half and rub all over skin of fish. Thinly slice all garlic and insert into slits and inside fish. Squeeze lemon juice over both sides of fish and season with salt and pepper.
- Quickly brush hot baking pan with remaining tablespoon oil and transfer fish to pan (the pan should be hot enough to sizzle). Roast fish in middle of oven until just cooked through, 18 to 20 minutes.
- To serve, remove top fillet from each fish by cutting through skin along top edge of backbone and along belly. Carefully slide a large metal spatula between backbone and fillet and invert onto a platter. Pull out backbone, starting from tail end, and discard. Transfer bottom fillets to platter.
ROASTED WILD STRIPED BASS
Roasting fennel both softens the texture and sweetens the flavor, making it a delicious partner for seafood.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Remove stalks from fennel bulbs; reserve bulbs for another use. Remove feathery fronds from stalks; and reserve for garnish. Using a sharp knife, halve stalks lengthwise. Arrange stalks in the bottom of a 9-by-13-inch roasting pan; pour wine over stalks. Lay fish fillets on top; drizzle with oil, and season with salt and pepper.
- Cover pan tightly with foil. Bake until fish is just cooked through and opaque throughout, 20 to 25 minutes. Divide fish among serving plates, discarding fennel stalks. Garnish with reserved fennel fronds.
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.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and ensure that your dish turns out perfectly.
- Choose the Right Fish: When selecting striped bass, look for fish that is fresh and has a firm texture. Avoid fish that has a slimy or off smell.
- Properly Sear the Fish: To achieve a crispy skin and tender interior, make sure to sear the fish in a hot skillet until the skin is golden brown and crispy. Be careful not to overcrowd the skillet, as this will prevent the fish from searing properly.
- Use a Gentle Touch: Striped bass is a delicate fish, so be gentle when handling it. Avoid using harsh scrubbing or rough handling, as this can damage the flesh of the fish.
- Don't Overcook the Fish: Striped bass is best served when cooked to medium or medium-rare. Overcooking will dry out the fish and make it tough.
Conclusion:
Striped bass is a delicious and versatile fish that can be prepared in a variety of ways. The recipes in this article provide a great starting point for exploring the many possibilities of this wonderful fish. Whether you are a seasoned chef or a home cook just starting out, I encourage you to experiment with different recipes and techniques to find your own favorite way to enjoy striped bass. With its mild flavor and firm texture, striped bass is sure to become a new favorite in your kitchen.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love