Wild Striped Bass With Thyme Spring Peas 25 Year Balsamic Vinegar And Potato Pancake Recipes

Steps:

• Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator 30 minutes.
• Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.

Steps:

• Combine all ingredients for the marinade in a non-reactive bowl. Take boneless fillet of wild striped bass and cut into 2 to 3 pieces. Rinse fillets and pat dry. Place pieces into the marinade. Refrigerate for 1 to 2 hours.
• In a saucepan over medium heat, combine the ingredients for the sauce and let reduce by 1/2 or until it reaches the desired thickness.
• In a heavy saute pan, heat canola oil to 340 degrees F.
• Remove the fish from the marinade. pat dry and season with salt and pepper. On a clean plate put flour and on another clean plate, put panko. Dredge fish fillets through flour, then egg, then panko, completely coating each fillet.
• Place the breaded fish carefully into the hot oil and cook until it achieves a light golden brown color. Remove with a spider or strainer and dry on paper towel.
• Serve fish on brown paper with the sauce in a small bowl for dipping.

Steps:

• Put the garlic and coconut in a blender and blend to make a paste, adding a little water if necessary. Transfer the paste to a small bowl and stir in the cumin, turmeric, and pepper.
• Heat the oil in a large pot over medium heat. Add the onions and cook, stirring frequently, until they're softened but not browned, 5 to 7 minutes. Add the garlic-coconut paste and cook, stirring often, 2 to 3 minutes. Add the fish stock and chile and simmer the sauce for 30 minutes.
• Preheat the oven to 275 degrees F.
• Season the bass fillets with sea salt and let stand for 5 minutes. Bring the fish stock sauce up to a boil and add the coconut milk. Bring up to a boil once again. Add the bass to the sauce and bake in the middle of the oven until the fish is just cooked through, about 15 minutes.
• To serve, plate the fish on some sauce and spoon the cauliflower puree around it.
• Heat the oil in a skillet over medium heat. Add the cumin seeds and cook until they're fragrant, about 1 minute. Add the shallots, ginger, and garlic and cook until softened but not browned. Add the tomatoes and saute until soft. Add the cauliflower, turmeric, and chile, and saute until just slightly golden. Add just enough vegetable stock to cover by 1/4-inch. Bring to a simmer and cook until the cauliflower is tender, about 5 minutes. Transfer to a food processor or blender and puree.

Steps:

• Bring a large pot of well-salted water to a boil. Meanwhile, fill a large bowl with ice water and salt it well. Place the asparagus in the boiling water and cook until the water comes back to a rolling boil. Remove and place it immediately in the salted ice water. When the asparagus has cooled completely, remove it from the water and reserve. Repeat this process with the sugar snap peas and then the fava beans. You can use the same blanching water for all of the veggies, just be sure to always do the fava beans last. Fava beans have very high iron content and will turn the blanching water black. After the beans are blanched and cooled, remove the tough outer skin to reveal a lovely spring green fava bean.;
• Coat a large saute pan with olive oil. Smash the three garlic cloves with the heel of your hand and add to the saute pan. Bring the pan to a medium high heat. When the garlic has become golden brown and very aromatic remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the mushrooms and stock, season generously with salt, and saute for 1 minute. Add the prepared veggies, season with salt and saute until all the ingredients are coated with oil and hot and almost all the stock has evaporated. Serve immediately or later at room temperature.;
• Take the fish out of the refrigerator about 10 to 15 minutes before using. Pat the skin dry with a paper towel and season the fish on both sides with salt. Heat a large saute pan coated generously with extra virgin olive oil over high heat. Coat the bottom of another slightly smaller saute pan with olive oil. Gently place the fish fillets skin side down in the saute pan and place the other saute pan directly on top of the fish. The purpose of this is to gently press the skin of the bass onto the bottom of the saute pan to create a lovely crispy fish skin. Be sure to oil the bottom of the top saute pan or the fish will stick to it. After a couple of minutes remove the top saute pan from the fish, this will allow the steam to escape and the skin to become very crispy. As fish cooks it turns from translucent to opaque. The idea is to cook the fish 2/3's of the way on the skin side and flip it over for the last 1/3 of the cooking time. The rule for fish is about 7 to 8 minutes per inch of thickness, a little less if you like your fish more on the rare side.
• Serve the fish over the sauteed spring veggies and call your self a superstar!

Steps:

• Rinse the fish and pat it dry. With a sharp knife, score the skin 3 or 4 times on each side, cutting 1/4 inch into the flesh.
• Heat the oil in a large flat-bottomed wok or large skillet set over high heat until very hot. Cook the fish, covered, for 3 minutes, until the skin is browned on one side. Carefully turn the fish, replace the cover and brown the other side. Add the garlic, ginger, shallots, jalapeno peppers and red pepper and cook, stirring, for about 2 minutes. Add the gin, soy sauce, fish sauce, vinegar and sugar. Cover, reduce the heat to low and cook for 2 minutes. Turn the fish again, pour in the stock, cover and cook over medium heat for 5 to 7 minutes more, until the flesh can easily be separated from the bone. Add the pine nuts, carefully slide the fish onto a platter and pour the pan juices over it. Garnish with the herbs and serve immediately.