Striped Bass With Heirloom Tomato Scampi Recipe Epicuriouscom

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STRIPED BASS WITH TOMATOES, CORN, AND BASIL

Simple but sophisticated, this dish is an easy and light idea for a summer meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 11



Striped Bass with Tomatoes, Corn, and Basil image

Steps:

  • In a large skillet, heat oil over medium-high. Season fish with salt and pepper, and sear, skin side down, for 4 minutes. With a wide metal spatula, turn fish over and cook 1 minute. Do not cook through. Remove from the pan; set aside.
  • Add onion to the pan, reduce heat to medium, and cook, stirring occasionally, until onion is tender and the edges begin to brown, about 4 minutes. Add garlic and cook 1 minute.
  • Add jalapeno, wine, 1/4 cup water, corn, tomatoes, and fish, skin side up. Cover and cook 4 minutes, or until the fish is just cooked through; transfer, skin side up, to four wide shallow bowls. Stir basil and cilantro into vegetable mixture and spoon around fish.

Nutrition Facts : Calories 296 g, Fat 11 g, Fiber 2 g, Protein 31 g

2 tablespoons extra-virgin olive oil
4 striped bass fillets, skin on (about 5 ounces each)
Coarse salt and ground pepper
1 small onion, finely chopped
2 garlic cloves, minced
1/2 jalapeno or serrano pepper, ribs and seeds removed, very thinly sliced
1/2 cup dry white wine
2 ears of corn, husks and silk removed, kernels scraped off
6 ounces (1 generous cup) cherry tomatoes, quartered
1/2 cup chopped basil
1/4 cup chopped cilantro

STRIPED BASS ALL'AMATRICIANA

The robust amatriciana sauce that so beautifully complements the baked fish in this dish is never made with fresh tomatoes; using canned tomatoes greatly simplifies the recipe and reduces the cooking time. The bright flavors of striped bass make it especially nice for summer entertaining, but prepare it with any firm white fish you prefer, and use parsley when basil is out of season.

Provided by Florence Fabricant

Categories     dinner, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9



Striped Bass all'Amatriciana image

Steps:

  • Heat oven to 400 degrees. Spread olive oil in a baking dish just large enough to hold the fish in a single layer. Season the flesh side of the fish with salt and pepper, and set aside on a plate or cutting board.
  • In a heavy saucepan, heat the guanciale on medium low, stirring occasionally, until the fat is rendered and the cracklings are golden. Add the onion and cook until onion is soft and barely colored. Stir in garlic and continue cooking until it softens. Add tomatoes and salt and pepper to taste. Simmer gently about 15 minutes, until tomatoes have come together and reduced a bit. Stir in chile flakes and remove from heat.
  • Heat baking dish in the oven and when the oil is hot, remove it from the oven. Place fish, skin side down, in the dish. Spread the tomato mixture on the fish. Return dish to oven and bake 15 to 20 minutes, until the fish just turns opaque and is cooked through. Serve at once or set aside at room temperature to serve in 30 minutes or so. Scatter basil on top just before serving.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 3 grams, TransFat 0 grams

1 tablespoon extra-virgin olive oil
1 1/2 pounds fillet of striped bass or other firm, white-fleshed fish, skin-on, in 4 pieces
Salt and ground black pepper
2 ounces guanciale, pork belly or pancetta, diced
1 large onion, sliced thin
4 large cloves garlic, slivered
2 cups canned San Marzano tomatoes, crushed with a fork
1/2 teaspoon crushed red chile flakes, or to taste
2 tablespoons slivered basil leaves

ROASTED STRIPED BASS WITH FENNEL, TOMATOES, AND OIL-CURED OLIVES

Provided by Donatella Arpaia

Categories     Fish     Olive     Tomato     Roast     Low Cal     High Fiber     Dinner     Bass     Fennel     Healthy     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10



Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives image

Steps:

  • Position rack in center of oven and preheat to 400°F. Boil wine in medium saucepan until reduced to 1 cup, about 5 minutes. Remove from heat and reserve.
  • Generously brush 18x12x1-inch baking sheet with olive oil. Arrange fennel slices in single layer on prepared baking sheet. Top with onion slices in single layer. Sprinkle with salt and freshly ground black pepper. Drizzle 4 tablespoons oil over vegetables.
  • Rinse fish inside and out; pat dry with paper towels. Sprinkle fish inside and out with salt and freshly ground black pepper. Lightly dust outside of fish with flour. Pour enough olive oil into extra-large skillet to reach depth of 1/4 inch; heat over medium-high heat until oil is very hot. Working with 1 fish at a time, add fish to skillet and fry until golden crust forms on skin, about 3 minutes per side. Carefully place fish atop vegetables on baking sheet. Gently stuff cavity of each fish with 2 crushed garlic cloves, then 1/4 cup chopped parsley. Pour reserved wine over vegetables on baking sheet.
  • Roast fish uncovered until vegetables begin to soften, 35 to 40 minutes. Scatter tomato halves and olives around fish; bake until fish is just cooked through, about 15 minutes longer. Transfer fish to large platter; cover with foil to keep warm. Increase oven temperature to 475°F. Continue to bake vegetables uncovered until tender and tomatoes are very soft and beginning to color in spots, about 15 minutes longer.
  • Arrange vegetable mixture around fish on platter. Drizzle with 2 tablespoons oil. Sprinkle chopped fennel fronds over fish and serve.

2 cups dry white wine
1 cup (about) extra-virgin olive oil
2 large fresh fennel bulbs with fronds attached, trimmed; bulbs quartered lengthwise, then thinly sliced; fronds chopped and reserved for garnish
1 large red onion, halved lengthwise through root end, thinly sliced (about 3 cups)
3 1 1/4- to 1 1/2-pound whole striped bass, cleaned, gutted, scaled
1/4 cup (about) all purpose flour
6 large garlic cloves, peeled, crushed, divided
3/4 cup chopped fresh Italian parsley, divided
1 pound cherry tomatoes, halved
1/2 cup oil-cured black olives, pitted, halved

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