Striped Bass With Yuzu Kosho And Wilted Spinach Recipes

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.

Steps:

• Strain salsa through a fine-mesh sieve; discard liquid. Melt butter in an 8-inch cast-iron skillet over high. Add strained salsa and spinach; cook until spinach is wilted, 2 minutes. Add eggs seasoned with salt. Cook, stirring, until almost set, 2 minutes. Bake at 350 degrees until set, about 12 minutes.

Steps:

• Heat oil in a large nonstick skillet. Season fish with salt and pepper. Place in pan skin-side down. Cook until golden brown, about 5 minutes. Turn, and cook until golden brown and medium-to-medium-rare in the center, about 5 minutes more.
• Place a spoonful of sauce and some warm vegetable salad in the center of each plate. Top with a piece of fish. Drizzle with oil and sprinkle with pepper. Serve immediately.

Steps:

• Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium high-sided skillet over medium-high heat. Add 8 ounces mushrooms and cook, stirring, until lightly browned, 1 to 2 minutes. Season with salt and espelette pepper. Add sake to deglaze, scraping up any browned bits from bottom of skillet; cook until sake is reduced by half.
• Add chicken stock and 1/8 teaspoon lemon juice; season with salt and espelette pepper. Add rosemary sprigs and let cook until liquid is reduced by half. Using a slotted spoon remove mushrooms and rosemary; set mushrooms aside and discard rosemary.
• Gradually add remaining 1/4 cup (1/2 stick) butter and 1 tablespoon olive oil to skillet, using an immersion blender to combine. Add mushrooms and stir to coat. Set mushrooms aside in a warm place.
• Preheat broiler; lightly oil a small baking sheet and set aside. Heat remaining 2 tablespoons olive oil in a large nonstick ovenproof pan over high heat. Season on both sides with salt and pepper. Add fish to skillet, skin side down. Cook until skin is crisp, 4 to 5 minutes. Transfer to prepared baking sheet and place under broiler; cook until fish is no longer opaque, about 1 minute more. Remove from broiler and keep warm.
• Add chopped rosemary and stir into mushroom mixture along with chives; divide mushroom mixture evenly among 4 plates. Top each with a fish fillet and thinly sliced mushrooms; season with salt and pepper. Spoon any remaining sauce from mushroom mixture around fish; serve immediately.

Steps:

• Make sauce:
• Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper.
• Prepare fish:
• Preheat oven to 450°F.
• Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife to prevent fish from curling (do not cut through flesh) and season fish with salt and pepper.
• Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked). Transfer, skin sides up, to an oiled shallow baking pan.
• Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.
• Spoon 3 tablespoons sauce onto each of 6 plates and top with potatoes and zucchini. Squeeze a lemon wedge over each fillet, then place fish, skin sides up, over vegetables. Top fish with sprouts.
• *Available at farmers markets.