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.
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!
ANDREW ENGLE'S MONTAUK WILD STRIPED BASS WITH TOMATOES AND ROASTED CORN
Steps:
- 1. Cut tomatoes into different shapes (thin wedges, halves, dice); place in a bowl. Combine with the onion, half of the parsley, corn, basil, lemon zest, juice, pepper, and 4 tablespoons oil. Set side.
- 2. Rub butter on the skin side of the fish; season both sides with salt and pepper. Heat remaining 2 tablespoons oil in a nonstick skillet over medium heat. Cook fish, skin-side down, until golden brown, about 6 minutes. Turn carefully; cook 3 to 4 minutes more.
- 3. Spoon tomato mixture onto 4 plates; top with a fillet. Drizzle with lemon juice; garnish with remaining parsley and serve.
More about "wild striped bass montauk style recipes"
SAUTéED WILD STRIPED BASS - HOW TO FEED A LOON
2019-03-15 Preheat oven to 375° F. Slice the fennel bulbs lengthwise into 1/2-inch-thick slices. Brush the slices lightly on both sides with olive oil and …
From howtofeedaloon.com
5/5 (2)Total Time 20 minsCategory Entree / SeafoodCalories 152 per serving
From howtofeedaloon.com
5/5 (2)Total Time 20 minsCategory Entree / SeafoodCalories 152 per serving
- Heat the olive oil in a medium saute pan over low heat. Add the corn and sauté for 3 minutes, or until slightly softened. Transfer the corn to a bowl and allow it to cool for a few minutes. Stir in the tomatoes and sprinkle with a few pinches of salt and pepper to taste. Toss to combine.
- Meanwhile, rinse the fillets and pat them dry with paper towels. Dust the fish on both sides with flour to coat. Shake off any excess, then season with salt and pepper.
See details
WILD STRIPED BASS WITH TOMATO FONDUE RECIPE - MICHEL …
2013-12-06 Preheat the oven to 350°. Wrap the garlic in foil and bake for 30 minutes, until soft. Let cool, then squeeze the garlic into a bowl. Stir in the …
From foodandwine.com
5/5 Total Time 1 hrAuthor Michel Nischan
From foodandwine.com
5/5 Total Time 1 hrAuthor Michel Nischan
- Preheat the oven to 350°. Wrap the garlic in foil and bake for 30 minutes, until soft. Let cool, then squeeze the garlic into a bowl. Stir in the sage; season with salt and pepper.
- In a deep skillet, heat the olive oil. Add the shallot and cook over low heat until softened, 2 minutes. Add the tomatoes, butter and garlic-sage paste and cook over moderate heat until the tomatoes release their liquid, 3 minutes. Season with salt and pepper.
- In a nonstick skillet, heat the vegetable oil. Season the bass with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until the skin is browned, 4 minutes. Turn the fillets and cook until just white throughout, 2 minutes. Serve the fish with the tomato fondue.
See details
WILD STRIPED BASS WITH FAVAS AND COUSCOUS : RECIPES
Put a 4-quart pot of water to a boil and prepare an ice bath. Once boiling, add the shucked fava beans and blanch for 3 minutes. Drain and shock in an ice bath or rinse under cold water.
From cookingchanneltv.com
From cookingchanneltv.com
See details
BLOCK ISLAND STRIPED BASS WITH BROWN BUTTER, CAPERS, AND …
Be careful not to burn. Place the fish fillets in the pan, skin side down, and sauté until cooked on that side, about 3–4 minutes. Carefully flip the fillets over and sauté on the other side for another three minutes or so. Drain off the excess …
From jamesbeard.org
From jamesbeard.org
See details
EASY STRIPED BASS RECIPES & IDEAS - FOOD & WINE
Pan-Seared Bass with Garlic Scape Salmoriglio. Wild Striped Bass with Tomato Fondue. Striped Bass Crudo with Popcorn Crema and Shishito Vinaigrette. Striped Bass with Sweet …
From foodandwine.com
From foodandwine.com
See details
OUR BEST SEA BASS RECIPES
2020-10-09 Sea Bass San Sebastian. View Recipe. Photo by Chef John. Mayonnaise is the key ingredient for keeping delicate sea bass fillets moist and tender in the oven and helping the …
From allrecipes.com
From allrecipes.com
See details
10 BEST FILLET STRIPED BASS RECIPES | YUMMLY
2022-11-06 striped bass, dried oregano, green onions, fresh lemon juice and 4 more Roasted Mushroom-Stuffed Striped Bass MyRecipes wild mushrooms, olive oil, tomato, jasmine rice, …
From yummly.com
From yummly.com
See details
WILD STRIPED BASS MONTAUK STYLE RECIPES
Steps: Put a 4-quart pot of water to a boil and prepare an ice bath. Once boiling, add the shucked fava beans and blanch for 3 minutes. Drain and shock in an ice bath or rinse under cold water.
From tfrecipes.com
From tfrecipes.com
See details
PAN SEARED STRIPED BASS RECIPES - RECIPE-LIST.NET
1.Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside. 2.In a small bowl, combine the spices to make the spice mixture.
From recipe-list.net
From recipe-list.net
See details
ANDREW ENGLE'S MONTAUK WILD STRIPED BASS, TOMATOES, CORN …
Recipe Instructions. Cut tomatoes into different shapes (thin wedges, halves, dice); place in a bowl. Combine with the onion, half of the parsley, corn, basil, lemon zest, juice, pepper and 4 …
From cookingindex.com
From cookingindex.com
See details
WILD STRIPED BASS MONTAUK STYLE WITH CORN, LOBSTER BROTH, CLAMS …
Save this Wild striped bass Montauk style with corn, lobster broth, clams recipe and more from Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors to your own ...
From eatyourbooks.com
From eatyourbooks.com
See details
WILD BASS RECIPES - COOKEATSHARE
Wild Striped Bass en Papillote Recipe: Review : : Food Network. Showing 1 - 2 of 2. recipe Wild Striped Bass en Papillote. Amy Henderson, NV 03-12-2010 ... was the same. recipe …
From cookeatshare.com
From cookeatshare.com
See details
WILD STRIPED BASS WITH FARRO, BLACK RICE, GREEN GARLIC, AND TANGERINE
2012-01-24 Heat a large sauté pan over high heat for 1 minute. Slice the remaining chile thinly on the diagonal. Swirl in the remaining 2 tablespoons olive oil, and add the green garlic, sliced …
From epicurious.com
From epicurious.com
See details
12 BEST WILD STRIPED BASS RECIPES IDEAS - PINTEREST
Mar 27, 2015 - Explore Gulf Shrimp Company's board "Wild Striped Bass Recipes" on Pinterest. See more ideas about striped bass, recipes, striped bass recipe.
From pinterest.com
From pinterest.com
See details
11 RECIPES - STRIPED BASS IDEAS | RECIPES, STRIPED BASS, FISH RECIPES
Nov 2, 2021 - Explore Teena Livsey's board "Recipes - Striped Bass" on Pinterest. See more ideas about recipes, striped bass, fish recipes. Pinterest. Today. Explore. When …
From pinterest.ca
From pinterest.ca
See details
PAN SEARED STRIPED BASS FILLET RECIPES - RECIPE-LIST.NET
Calories: 348 per serving. 1. Place the bass fillets skin side down in a baking dish large enough to hold them without overlapping too much. 2. Whisk together 1/2 cup olive oil and 1/2 teaspoon …
From recipe-list.net
From recipe-list.net
See details
ROASTED WILD STRIPED BASS WITH PEPERONATA RECIPE
striped bass, capers, lemon, dry white wine, Dijon mustard, ground black pepper and 3 more Herb-Steamed Whole Striped Bass With Fennel and Sweet Onion Soubise MyRecipes …
From recipegoulash.cc
From recipegoulash.cc
See details
WILD STRIPED BASS MONTAUK STYLE RECIPE | EPICURIOUS
2011-12-14 Step 5. To cook the fish, heat the oil in a large ovenproof nonstick sauté pan over high heat until it begins to ripple. Season the bass on both sides with salt and pepper. Place …
From epicurious.com
From epicurious.com
See details
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