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.
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.
ROASTED WILD STRIPED BASS
Steps:
- Preheat the oven to 450°F. Remove the stalks from the fennel bulbs; reserve the bulbs for another use. Remove the feathery fronds from the stalks, and reserve for garnish. Using a sharp knife, halve the stalks lengthwise. Arrange the stalks in the bottom of a 9 × 13-inch baking dish; pour the wine over the stalks. Lay the fish fillets on top; drizzle with oil, and season with salt and pepper.
- Cover the pan tightly with foil. Roast until the fish is just cooked through and opaque throughout, 20 to 25 minutes. Divide the fish among serving plates, discarding the fennel stalks. Garnish with reserved fronds.
- Buying fresh fish
- Steaks and fillets: These should smell fresh and have plump, moist flesh that is not discolored. Avoid any with flesh that appears dry and has sections that are separating.
- Whole fish: Look for gills (just under the head) that are bright red, without any brown spots; eyes that are full and clean, not a discolored white or gray; and skin that is shiny, not dull. The flesh should be firm, and the odor should not be fishy.
STEAMED WILD STRIPED BASS WITH YELLOW PEPPER ROMESCO, RED PEPPER-BLACK OLIVE RELISH AND PARSLEY-GARLIC OIL
Provided by Bobby Flay
Time 1h45m
Yield 4 servings
Number Of Ingredients 35
Steps:
- For the oil: Add the parsley and garlic to a blender and with the blender on, slowly stream in the oil until combined. Season with salt and pepper, to taste. Let the oil sit at room temperature for at least 30 minutes.
- For the relish: Combine all of the ingredients in a medium bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
- For the sauce: Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Put all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the almonds and process until finely chopped. Blend in the honey and season, to taste, with salt and pepper.
- For the fish: Set up a bamboo steamer basket over a large pot of water. Add the coriander seed, fennel seed, crushed garlic, orange juice and remainder of the squeezed flesh, the juice of the lemon and remainder of the squeezed flesh, the black peppercorns and splash of wine to the water and bring to a simmer over medium heat. Once the water is simmering, brush each fillet with canola oil and season with salt and pepper, to taste. Put the fish, skin side, down in the steamer basket over the simmering water, and steam until cooked through.
- Arrange the fish on serving plates with the Yellow Pepper Romesco Sauce on the side. Top the fish with heaping mounds of the Parsley Garlic Oil and Red Pepper-Black Olive Relish. Garnish with parsley leaves and serve.
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 "roasted wild striped bass with peperonata recipes"
ROASTED WILD STRIPED SEA BASS - JAMIE GELLER
web May 5, 2010 Ingredients. 2 medium fennel bulbs, with frond. 2 leeks, white part only. 2 medium Vidalia or Maui sweet onions. 2 medium heirloom …
From jamiegeller.com
Servings 6Total Time 1 hrCategory Main, Dinner
From jamiegeller.com
Servings 6Total Time 1 hrCategory Main, Dinner
ROASTED WILD STRIPED BASS RECIPE - THE RELUCTANT GOURMET
OVEN-ROASTED WILD STRIPED BASS | VIDEOS OF COOKING RECIPES
web Ingredients. Eggplant - 1 medium, very firm, sliced in rounds. Zucchini - 2 medium, trimmed, sliced in thin lengthwise slices. Yellow Squash - 2 medium, trimmed, sliced in thin …
From greatchefs.com
From greatchefs.com
HERB & LEMON ROASTED STRIPED BASS - EATINGWELL
web Sep 18, 2023 Ingredients. 4 (6-ounce) striped bass fillets. 1 lemon. 1 tablespoon extra-virgin olive oil. 1 teaspoon chopped fresh thyme. 1 teaspoon chopped fresh oregano. ¼ …
From eatingwell.com
From eatingwell.com
CITARELLA’S SAUTéED WILD STRIPED BASS FILLETS
web 2 tablespoons extra-virgin olive oil. 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 …
From livewithkellyandmark.com
From livewithkellyandmark.com
ROASTED WILD STRIPED BASS | PUNCHFORK
web 1 3/4 pounds wild striped bass fillets (each about 1 to 1 1/2 inches thick) 2 bulbs fennel with stalks and fronds; 1 tablespoon extra-virgin olive oil; 1 cup dry white wine; Coarse salt and freshly ground pepper
From punchfork.com
From punchfork.com
PAN CRISPY STRIPED BASS WITH BROWN BUTTER, LUMP CRAB MEAT …
web Ingredients. ROASTED WILD MUSHROOMS: 1 pound mixed wild mushrooms, cleaned. 2 tablespoons garlic. 1 tablespoon thyme, chopped. 1 tablespoon rosemary, chopped. 6 …
From emerils.com
From emerils.com
SAUTéED WILD STRIPED BASS - HOW TO FEED A LOON
web Mar 15, 2019 Sautéed Wild Striped Bass Fillets. Sautéed Wild Striped Bass Fillets with Sautéed Corn and Tomato Salad and Roasted Fennel is one of the most beautiful and delicious entrees you will ever serve. This …
From howtofeedaloon.com
From howtofeedaloon.com
DINING TIP: WHOLE ROASTED FISH WITH PEPERONATA - WINE SPECTATOR
web 1. Preheat oven to 375° F. 2. Rinse fish under cold water and pat dry with paper towel. Season with salt and pepper inside and out. Stuff the body cavity with the fennel fronds …
From winespectator.com
From winespectator.com
OUR FAVORITE STRIPED BASS RECIPE (EASY & FABULOUS)
web Dec 5, 2021 Bake, covered, for 20 minutes. Carefully nestle the fish into the sauce. Sprinkle with salt and pepper, and dot with butter. Bake, uncovered, for 15 to 20 minutes more, until bass is just cooked through. Sprinkle with …
From umamigirl.com
From umamigirl.com
PAN-ROASTED STRIPED BASS – RECIPES FOR CLUB + RESORT CHEF
web Sep 18, 2023 Ingredients. striped bass - 2 fillets, about 6-8 oz. ea., skin-on. salt - to taste. white pepper - freshly milled, to taste. olive oil or clarified butter - 2 Tbsp. garlic - 2 cloves, …
From recipes.clubandresortchef.com
From recipes.clubandresortchef.com
HOW TO COOK STRIPED BASS IN THE OVEN - RECIPES.NET
web Feb 18, 2024 Start by preheating your oven to 425°F (220°C). Place the striped bass fillets on a baking dish or sheet lined with parchment paper. Drizzle the fillets with olive oil, …
From recipes.net
From recipes.net
STRIPED BASS WITH ROASTED RED PEPPER ALMOND SAUCE
web Jan 9, 2024 Cooking time. 20. minutes. Calories. 350. kcal. Ingredients. For the Striped Bass: 4 sustainably sourced striped bass fillets (about 6 ounces each) 2 tablespoons …
From lovethewild.com
From lovethewild.com
RECIPE: ROASTED STRIPED BASS | SALT WATER SPORTSMAN
web Jul 3, 2019 Recipe – Roasted Striped Bass. Striped Bass. 4 6-ounce portions of striped bass, skin on; 2 Tbsp. olive oil; 2 sprigs thyme; 4 Tbsp. butter; Salt and pepper; 1. Season fish with salt to taste, heat olive oil in …
From saltwatersportsman.com
From saltwatersportsman.com
ROASTED WILD STRIPED BASS | WIZARDRECIPES
web 1 3/ 4 pounds wild striped bass fillets (each 1 to 1 ½ inches thick) 1 tablespoon extra-virgin olive oil ; Coarse salt and freshly ground pepper. Preheat the oven to 450ï€ F. Remove …
From wizardrecipes.com
From wizardrecipes.com
PAN ROASTED WILD STRIPED BASS — TELL NEW ENGLAND
web While the bass is cooking, warm the olive oil in a sautè over medium high heat. Place the tomatoes and squash in the pan and saute just until the tomatoes begin to release their juice. Remove from heat and fold in fava …
From tellnewengland.com
From tellnewengland.com
WILD STRIPED BASS RECIPES - PINTEREST
web 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
You'll also love