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
CRISPY WHOLE STRIPED BASS WITH RED TOMATILLO SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat about 2 inches of oil in 2 high-sided skillets over medium heat to 360 degrees F.
- Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter. When the oil has reached 360 degrees, season each fish well on the inside and outside and dip into the batter, allowing any excess to run off. Carefully place 2 whole fish in each pan and cook until golden brown on both sides. Serve each fish on a large plate, ladle with some of the Red Tomatillo Sauce, and serve.
- Preheat oven to 375 degrees F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper, to taste. Roast until soft, about 20 to 25 minutes.
- Heat remaining olive oil in medium saucepan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the chile powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minute. Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth. Season with salt and pepper.
RED ROASTED TOMATILLO SALSA WITH CHILES
This will keep a week in the fridge, but is best when made fresh. Recipe adapted from one by Rick Bayless.
Provided by zeldaz51
Categories Mexican
Time 35m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Set an ungreased griddle or heavy skillet over medium heat. If using dried chiles, break off their stems. Toast the chiles a few at a time. Set them on the hot surface, press flat for a few seconds with a metal spatula. They'll crackle a little and become freagrant), then flip and press down to toast the other side. Transfer the toasted chiles to a bowl, cover with hot water, and set aside for 30 minutes, stirring regularly to ensure even soaking. Drain the chiles, discarding the liquid.
- On a heavy, dry skillet or griddle over medium heat, roast the unpeeled garlic, turning occasionally, until blackened in spots and soft, about 15 minutes. Cool, slip off the papery skins, and chop roughly.
- Preheat the broiler. Place the tomatillos on a baking sheet, and place about 4 inches from heat. When the tomatillos have blistered, blackened, and softened on one side, turn them over, and roast on the other side. Cool completely on the baking sheet.
- Scrape the tomatillos and their juices into a food processor or blender, and add the rehydrated chiles and garlic, and puree to the desired consistency. Transfer salsa to a serving bowl, and add enough water to give the salsa an easily spoonable consistency, about 3 to 4 tablespoons. Season with salt, and add 1/4 teaspoon sugar (optional) if you want to soften any tartness.
Nutrition Facts : Calories 93.1, Fat 2.1, SaturatedFat 0.3, Sodium 943.3, Carbohydrate 18.7, Fiber 6, Sugar 10.1, Protein 3
ROASTED WHOLE STRIPED BASS WITH SALMORIGLIO
Here in Maryland, we call it rockfish, but by any name this dish from Chef Chris Cosentino of Incanto is a super treatment of a great fish.
Provided by Chef Kate
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, mix the herbs with the garlic and olive oil. Add the lemon zest and juice and stir gently. Refrigerate until ready to serve.
- Meanwhile, preheat the oven to 500°. Grease a baking sheet with olive oil.
- Rinse the fish and pat dry. Trim off the fins.
- Scatter the herb stems, bay leaves and garlic on the baking sheet.
- Place a row of lemon slices down the center of pan; reserve one slice. Place half of the onion slices over the lemon slices.
- Place the fish over the onions and season liberally with salt and pepper. Place the remaining onions on top of fish.
- Drizzle with olive oil and place the remaining slice of lemon on top of fish. Cover with foil and bake until the fish is cooked through, about 20 minutes. Serve the fish whole, with the salmoriglio sauce on the side.
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