Andrew Engles Montauk Wild Striped Bass With Tomatoes And Roasted Corn Recipes

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CRISPY WHOLE STRIPED BASS WITH RED TOMATILLO SAUCE



Crispy Whole Striped Bass with Red Tomatillo Sauce image

Provided by Bobby Flay | Bio & Top Recipes

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

Peanut oil or canola oil, for frying
2 cups rice flour
Salt and freshly ground pepper
1/2 to 3/4 cup water
4 whole striped bass, about 1 pound each, scaled, gutted, rinsed, and patted dry
8 tomatillos, husked and washed
4 tablespoons olive oil
1 large red onion, finely diced
2 cloves garlic, finely chopped
1/2 habanero chile, coarsely chopped
3 tablespoons New Mexico chile powder
1/4 cup red wine vinegar
2 tablespoons honey
3 tablespoons chopped cilantro leaves
Salt and freshly ground pepper

Steps:

  • Heat about 2 inches of oil in 2 high-sided skillets over medium heat to 360 degrees F.
  • Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter. When the oil has reached 360 degrees, season each fish well on the inside and outside and dip into the batter, allowing any excess to run off. Carefully place 2 whole fish in each pan and cook until golden brown on both sides. Serve each fish on a large plate, ladle with some of the Red Tomatillo Sauce, and serve.
  • Preheat oven to 375 degrees F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper, to taste. Roast until soft, about 20 to 25 minutes.
  • Heat remaining olive oil in medium saucepan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the chile powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minute. Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth. Season with salt and pepper.

STEAMED WILD STRIPED BASS WITH YELLOW PEPPER ROMESCO, RED PEPPER-BLACK OLIVE RELISH AND PARSLEY-GARLIC OIL



Steamed Wild Striped Bass with Yellow Pepper Romesco, Red Pepper-Black Olive Relish and Parsley-Garlic Oil image

Provided by Bobby Flay

Time 1h45m

Yield 4 servings

Number Of Ingredients 35

1 cup finely chopped fresh flat-leaf parsley
4 cloves garlic, finely chopped
1 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 roasted red bell peppers, peeled, seeded and diced
1/2 cup pitted and coarsely chopped nicoise olives
2 cloves garlic, finely chopped
1/4 cup aged sherry vinegar
1/4 cup extra-virgin olive oil
2 teaspoons honey
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh flat-leaf parsley
Pinch salt and freshly ground black pepper
1/4 cup canola oil
6 cloves garlic, peeled
1 yellow pepper, roasted, peeled and seeded
2 yellow tomatoes, halved
1 ancho chile, soaked in boiling water until soft, seeded and coarsely chopped
1 New Mexican chile, soaked in boiling water until soft, seeded and coarsely chopped
1 slice white bread, crust removed, cut into small cubes
1/2 cup white wine vinegar
1/4 cup toasted whole almonds
1 tablespoon honey
Salt and freshly ground black pepper
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 crushed garlic cloves
1 orange, juiced, flesh reserved
1 lemon, juiced, flesh reserved
1 tablespoon black peppercorns
Splash Spanish wine (recommended: Albarino)
4 (6-ounce) wild striped bass fillets, skin-on
Canola oil
Salt and freshly ground black pepper
Parsley leaves, for garnish

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



Andrew Engle's Montauk Wild Striped Bass with Tomatoes and Roasted Corn image

Categories     Tomato     Roast     Bass     Corn     Grill/Barbecue     Parade

Yield Makes 4 servings

Number Of Ingredients 13

2 pounds assorted ripe tomatoes (heirloom, plum, cherry, etc.)
1 small red onion, peeled, halved lengthwise and slivered
5 tablespoons coarsely chopped flat-leaf parsley
Kernels from 3 ears of grilled or broiled corn
3 tablespoons coarsely chopped fresh basil leaves
Long curly zest of 1 lemon
2 1/2 tablespoons fresh lemon juice
Freshly ground black pepper, to taste
6 tablespoons extra-virgin olive oil
3 tablespoons butter, at room temperature
4 striped bass fillets (6 ounces each)
Salt and pepper, to taste
1 lemon half, to squeeze for juice

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.

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