Roasted Wild Striped Bass Recipes

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ROASTED STRIPED BASS



Roasted Striped Bass image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

2 tablespoons good olive oil
1 cup chopped yellow onions
2 ounces pancetta or bacon, diced
1 tablespoon chopped garlic
1 (28-ounce) can plum tomatoes, drained and diced
1 teaspoon saffron threads
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1/4 cup Pernod, optional
1 (2 to 3-pound) striped bass fillet, skin removed
1 pound large shrimp, shelled and deveined
24 mussels, cleaned and debearded
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.
  • Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve.

SEARED WILD STRIPED BASS WITH SAUTEED SPRING VEGETABLES



Seared Wild Striped Bass with Sauteed Spring Vegetables image

Provided by Anne Burrell

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

Salt
1 bunch asparagus, snapped where it wants to naturally break
2 cups sugar snap peas, tips and strings removed
1 cup shelled fava beans
Extra-virgin olive oil
3 cloves garlic
1 cup morel mushrooms, cleaned and cut lengthwise in 1/2
1/2 cup chicken or vegetable stock
Four 6-ounce wild striped bass fillets, with skin

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!

ROASTED WILD STRIPED BASS



Roasted Wild Striped Bass image

Roasting fennel both softens the texture and sweetens the flavor, making it a delicious partner for seafood.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 5

2 bulbs fennel with stalks and fronds
1 cup dry white wine
1 3/4 pounds wild striped bass fillets (each about 1 to 1 1/2 inches thick)
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 450 degrees. Remove stalks from fennel bulbs; reserve bulbs for another use. Remove feathery fronds from stalks; and reserve for garnish. Using a sharp knife, halve stalks lengthwise. Arrange stalks in the bottom of a 9-by-13-inch roasting pan; pour wine over stalks. Lay fish fillets on top; drizzle with oil, and season with salt and pepper.
  • Cover pan tightly with foil. Bake until fish is just cooked through and opaque throughout, 20 to 25 minutes. Divide fish among serving plates, discarding fennel stalks. Garnish with reserved fennel fronds.

ROASTED WILD STRIPED BASS WITH PEPERONATA



Roasted Wild Striped Bass with Peperonata image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 15

1/2 cup extra-virgin olive oil
1 large red onion, finely chopped
2 large garlic cloves, sliced
3 red bell peppers, cored, seeded, and cut into 1-inch pieces
3 yellow bell peppers, cored, seeded, and cut into 1-inch pieces
Pinch of crushed red-pepper flakes
2 canned anchovies
10 ripe plum tomatoes, diced, or 1 (35-ounce) can whole tomatoes, drained and passed through the medium disk of a food mill
1 tablespoon capers, rinsed
Coarse salt and freshly ground black pepper
4 fillets (about 8 ounces each) wild striped bass, skin on
8 slices lemon
1/2 cup extra-virgin olive oil
4 sprigs fresh rosemary
Roasted Potatoes

Steps:

  • Make the peperonata: In a large skillet, heat oil over medium heat; add onion and garlic, and cook, stirring, until onion is translucent, about 3 minutes. Add remaining ingredients, stirring to break up anchovies. Season with salt and pepper. Reduce the heat to a simmer, and cook, stirring occasionally, until peppers are very soft, about 45 minutes.
  • Preheat oven to 500 degrees. Make the bass: Place 2 lemon slices on a small rimmed baking sheet; top with a piece of bass. Repeat process with remaining lemon slices and bass. Season with salt and pepper. Drizzle evenly with oil, and top each piece of fish with a sprig of rosemary. Roast until the fish is cooked through, 10 to 12 minutes.
  • Serve fish over peperonata with potatoes on the side.

ROASTED WILD STRIPED BASS RECIPE



Roasted Wild Striped Bass Recipe image

Provided by G. Stephen Jones

Categories     Main Course

Time 1h

Number Of Ingredients 9

2 tablespoons pumpkin seed oil (olive oil will work fine but it is close to Halloween)
1 lemon (cut in half (don't worry you'll use both halves))
2 pounds wild striped bass (whole and cleaned)
4 sprigs fresh tarragon (3 for stuffing the striped bass cavity and one for mincing)
salt & freshly ground pepper (to taste)
1 medium eggplant (cut into ¼ inch slices across)
3 large shallots (sliced)
12 kalamata olives (pitted and cut in half)
½ cup dry white wine

Steps:

  • Preheat your over to 425° F.
  • If your fishmonger did not thoroughly clean the fish cavity, I recommend you give it a good cleaning, making sure to remove any blood that may be present. Of course, you will want to scale the fish too if that wasn't done.
  • Combine the juice from half of the lemon with the pumpkin seed oil and rub all over the fish inside and out.
  • Season with salt and freshly ground pepper, and place three of the tarragon sprigs inside the bass cavity.
  • In a roasting pan big enough to hold the fish, line the bottom of the pan with the sliced eggplant. Then, add the sliced shallots. Add the wine to the pan, and then the wild striped bass.
  • Place the olives and lemon slices on top of the fish.
  • Sprinkle with the minced tarragon, and roast in the oven for 25 - 30 minutes until the fish reaches an internal temperature of approximately 135° F. - 140° F. The flesh should be opaque and flake easily.

ROASTED WILD STRIPED BASS



Roasted Wild Striped Bass image

Categories     Roast     Bass

Yield serves 4

Number Of Ingredients 5

2 bulbs fennel, with stalks and fronds
1 cup dry white wine
1 3/4 pounds wild striped bass fillets (each 1 to 1 1/2 inches thick)
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Preheat the oven to 450°F. Remove the stalks from the fennel bulbs; reserve the bulbs for another use. Remove the feathery fronds from the stalks, and reserve for garnish. Using a sharp knife, halve the stalks lengthwise. Arrange the stalks in the bottom of a 9 × 13-inch baking dish; pour the wine over the stalks. Lay the fish fillets on top; drizzle with oil, and season with salt and pepper.
  • Cover the pan tightly with foil. Roast until the fish is just cooked through and opaque throughout, 20 to 25 minutes. Divide the fish among serving plates, discarding the fennel stalks. Garnish with reserved fronds.
  • Buying fresh fish
  • Steaks and fillets: These should smell fresh and have plump, moist flesh that is not discolored. Avoid any with flesh that appears dry and has sections that are separating.
  • Whole fish: Look for gills (just under the head) that are bright red, without any brown spots; eyes that are full and clean, not a discolored white or gray; and skin that is shiny, not dull. The flesh should be firm, and the odor should not be fishy.

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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