STRIPED BASS WITH LEMON, SHIITAKE, AND BABY BOK CHOY
Baking fresh ingredients in parchment packets requires less fat than other cooking methods and keeps fish moist and tender. Quick cleanup is an added bonus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Divide bok choy among four 16-inch-long pieces of parchment paper. Top with scallions and mushrooms. Season with salt and pepper. Top each with 1 lemon slice, 1 bass fillet, and another lemon slice and drizzle with 1 1/2 teaspoons oil. Season with salt and pepper. Bring long sides of paper together and fold down 3 times to make a seam. Tuck ends underneath to secure.
- Place packets on a rimmed baking sheet and bake until fish is opaque throughout and vegetables are tender, 15 minutes. Carefully cut open each packet and serve immediately.
Nutrition Facts : Calories 209 g, Fat 10 g, Fiber 3 g, Protein 24 g
PAN-ROASTED STRIPED BASS WITH ROASTED ARTICHOKES, MUSHROOMS, AND TOMATO MARMALADE
Try this delicious -- and nutritious -- recipe for sea bass, courtesy of chef Bill Taibe from Connecticut's Napa & Co. restaurant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Place artichokes in a large bowl. Drizzle with 2 tablespoons olive oil and season with salt, pepper, and thyme; toss to combine. Transfer to a rimmed baking sheet and roast until tender, 12 to 15 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a medium heavy-bottomed skillet over medium heat. Add mushrooms and cook, shaking pan, until mushrooms are golden, 2 to 3 minutes. Season with salt and pepper. Transfer to a large bowl and set aside.
- Using a sharp knife, slash the skin of each piece of fish a few times. Rub fish with salt, fennel fronds, fennel pollen, and 2 tablespoons olive oil. Heat remaining 1 tablespoon olive oil in a medium ovenproof nonstick skillet over medium-high heat. Add fish, skin-side down. Reduce heat to medium and cook fish 2 to 3 minutes. Transfer skillet to oven and continue cooking until fish is opaque, 5 to 6 minutes more.
- Add artichokes to bowl with mushrooms along with tomatoes and oil from tomato marmalade; toss to combine and season with salt and pepper.
- Divide artichoke mixture between four plates; top with fish. Garnish with arugula and lemon slices; serve immediately.
STEAMED STRIPED BASS WITH GINGER AND SCALLIONS
Steps:
- For the striped bass: Preheat the oven to 325 degrees F. Spray the bottom of a large baking dish with the cooking spray.
- Rinse the fish with cold water and pat it dry. Place it in the prepared baking dish. Season the fish with salt and white pepper. Scatter the sliced mushrooms in the dish. Sprinkle the sliced ginger over the fish and arrange the baby bok choy pieces around the fish, like a frame.
- For the sauce: Stir together the soy sauce, chicken bouillon powder, Shaoxing rice wine, sugar and sesame oil in a small bowl. Pour this sauce over the fish, which will convert to aromatic steam, cooking the fish.
- Pull a tight layer of plastic wrap over the baking dish and cover tightly with aluminum foil.
- Bake until the fish reaches an internal temperature of 130 to 135 degrees F; the fish should flake apart gently, and the center should just be turning opaque, 15 to 18 minutes.
- For after steaming: Check to see that the fish is done. Place the scallions on top of the fish and replace the foil to retain heat and moisture.
- Combine the canola and sesame oils in a small saucepan and heat them to high until just smoking, about 2 minutes. Remove the foil and carefully drizzle the hot oil over the scallions and fish--it will sizzle. Finish by spooning the sauce over the fish.
SAUTEED STRIPED BASS WITH WILD MUSHROOMS
Provided by Bryan Miller And Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Rinse potato slices under cold running water, drain well and pat dry.
- Heat 2 tablespoons of oil in a large, nonstick skillet over high heat. Add potatoes, salt to taste, and cook until lightly browned on both sides. Remove from skillet; keep warm.
- Add a little more oil to the pan if necessary, and add the cepes and chanterelles. Salt and pepper to taste. Cook over high heat until the mushrooms wilt. Add the shallots, garlic and parsley. Cook for about a minute, stirring gently; then, set aside. Keep warm.
- Dredge the fish in flour, and shake off the excess. Set aside.
- In another large, nonstick skillet, add 4 remaining tablespoons of vegetable oil over medium heat. Add the fillets, and season well. Cook until lightly browned, about 3 or 4 minutes. Reduce the heat to medium, gently flip the fish and cook 3 to 4 minutes more, or until done. Do not overcook. Remove and keep warm.
- Divide the potatoes evenly over four plates in a ring pattern. Place the fish over the center, and put the mushroom mixture over the fish.
- In a saucepan over medium-high heat, melt the butter, and cook, swirling occasionally, until lightly browned. Add lemon juice, then pour lemon butter equally over each serving. Sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 25 grams, Carbohydrate 45 grams, Fat 37 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 10 grams, Sodium 1271 milligrams, Sugar 5 grams, TransFat 1 gram
STRIPED BASS WITH MUSHROOM RISOTTO RECIPE - (5/5)
Provided by á-34220
Number Of Ingredients 17
Steps:
- Sauce/Boil all ingredients in saucepan until reduced to 2/3 cup or 15 minutes. Season with salt and pepper. Mushroom risotto/Simmer broth in saucepan; keep warm. Melt 1/4 cup butter in skillet over medium high heat. Add 3 tablespoons shallots, garlic, and all mushrooms; saute until mushrooms are soft and beginning to brown or about 10 minutes. Season with salt and pepper Melt 1/4 cup butter in large saucepan over medium high heat. ?Add 3 tablespoons shallots; saute until soft or about 2 minutes. Add rice and stir 1 minute. Add wine and stir until almost dry or about 4 minutes. Add 1 cup broth; simmer 2 minutes, stirring occasionally. Add another cup broth; simmer 2 minutes, stirring occasionally. Add 2 cups broth and simmer 4 minutes. Add 2 cups broth, mushroom mixture, parsley and 1/3 cup cheese. Simmer until creamy and rice is tender but still firm to bite, adding more broth by 1/4 cupfuls if dry and stirring often about 8 minutes. Season with salt and pepper. Fish/Meanwhile, preheat oven to 400. Divide oil between 2 large ovenproof skillets; heat over high heat. Sprinkle fish with salt and pepper. Cook, skin side down, until skin is crisp, about 4 minutes. Transfer skillets to oven. Bake until fish is cooked through, about 4 minutes. Rewarm sauce. Using handheld mixer, beat until slightly thickened and foam begins to form. Divide risotto among 6 plates; sprinkle with cheese. Top with fish, skin side up. Drizzle with sauce and serve.
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
GARLIC-ROASTED STRIPED BASS
Steps:
- Preheat oven to 500°F and put a large shallow baking pan in middle of oven.
- Cut 3 deep slits (down to bone) crosswise on each side of fish and put fish on a tray. Rub fish inside and out with 2 tablespoons oil. Cut a garlic clove in half and rub all over skin of fish. Thinly slice all garlic and insert into slits and inside fish. Squeeze lemon juice over both sides of fish and season with salt and pepper.
- Quickly brush hot baking pan with remaining tablespoon oil and transfer fish to pan (the pan should be hot enough to sizzle). Roast fish in middle of oven until just cooked through, 18 to 20 minutes.
- To serve, remove top fillet from each fish by cutting through skin along top edge of backbone and along belly. Carefully slide a large metal spatula between backbone and fillet and invert onto a platter. Pull out backbone, starting from tail end, and discard. Transfer bottom fillets to platter.
STEAMED STRIPED BASS
The fish and shitake mushrooms are steamed in the bottom basket, where the haet is stronger. Edamame (green soy beans), which just need to be heated through, can go in the top tier. This recipe can be doubled easily. Use a larger steamer, about ten inches in diameter, to cook all four portions at once in the same basket.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Stir ginger, orange zest and juice, coriander, oil, soy sauce, wine, and scallions in a medium bowl. Season with pepper. Add fish and mushrooms; turn to coat completely. Marinate 10 minutes.
- Fill 2 woks or large pots with about 1 inch of water. Bring to a boil. Brush bottom baskets of two 6-inch, 2-tiered round bamboo steamers with oil. Place 1 fillet and 3 mushrooms in a single layer in each bottom basket; place half the edamame in each top. Cover baskets; carefully set into boiling water. Steam until fish is just cooked through, 10 to 14 minutes, checking occasionally to make sure water doesn't completely evaporate. Sprinkle edamame with salt. Serve in baskets.
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