Brown Butter Striped Bass With Lime And Cilantro Aioli Recipes

STRIPED BASS WITH LIME BROTH

Steps:

• Toast coriander, cardamom, and curry paste in a medium saucepan over medium heat, stirring, until spices are fragrant and curry paste begins to caramelize, about 2 minutes. Add cilantro stems, kaffir lime leaves, fish sauce, and 1 cup water. Bring to a boil, reduce heat, and simmer gently until flavors meld, 8-10 minutes.
• Strain broth through a fine-mesh sieve into a large heatproof measuring cup; discard solids. Let cool, then stir in lime juice; season with kosher salt and more lime juice, if desired.
• Meanwhile, using a sharp knife, cut all peel and white pith from grapefruit; discard. Working over a small bowl, cut between membranes to release segments into bowl; discard membranes. Repeat with lime.
• Heat vegetable oil in a large cast-iron or other heavy skillet over medium-high heat. Season fish with salt and pepper. Cook fillets, skin side down, 1 minute, then firmly press down with a fish spatula to ensure even browning and crispiness. Continue cooking until skin is golden brown and fish is mostly cooked through, about 4 minutes; carefully turn fish and sauté until just cooked through, about 1 minute longer.
• Divide lime broth and fish among shallow bowls. Scatter citrus segments, cilantro leaves, and mint and basil over; drizzle with olive oil and season with sea salt.
• DO AHEAD: Broth can be made 1 day ahead (do not add lime juice). Cover and chill. Bring to room temperature and add lime juice just before serving.

LICK-THE-SPOON CILANTRO JALAPENO AIOLI

Steps:

• Blend mayonnaise, cilantro, jalapeno pepper, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth. Pour mixture into a bowl, cover the bowl with plastic wrap, and refrigerate until flavors blend, at least 1 hour.

ROASTED FISH WITH BROWN BUTTER CORN

Steps:

• Preheat oven to 500 degrees. Season fillets with salt and pepper and place in a baking pan, skin-side down.
• In a small bowl, mash together the butter, about two-thirds of the garlic, and the lemon zest if using. Smear on top of fish fillets. Roast until cooked through to taste, 7 to 12 minutes depending upon variety of fish and thickness of fillets.
• Meanwhile, in a blender or food processor, purée half the brown buttered corn with broth or water, oil, lemon juice and remaining garlic. Stir in remaining corn. Serve sauce over fish, garnished with herbs.

FRIED POTATOES WITH SPICY AIOLI

Steps:

• For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the water and let cool. While the potatoes are cooling, make the spicy aioli.
• For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to combine and set aside.
• To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350 degrees F. The fat should come 1 to 2 inches up the side of the pan.
• With the heel of your hand, smash the potatoes so they are relatively flat but still holding together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve immediately. I guarantee you will never look at a French fry the same way again.

MARINATED GRILLED STRIPED BASS

Steps:

• Combine olive oil, lime juice, lime zest, cilantro and garlic in a large shallow bowl.
• Add salt and pepper to taste.
• With the tip of a paring knife, make three diagonal slits through the skin of each filet.
• Place the fish in the marinade and turn to coat the fish.
• Cover and refrigerate at least one hour.
• Light a charcoal grill or turn a gas grill to medium high.
• Place the bass on the grill and cook for about 8 minutes on each side, or until the fish flakes easy.