Striped Bass Puttanesca With Seared Fingerling Potatoes Recipes

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STRIPED BASS PUTTANESCA WITH SEARED FINGERLING POTATOES



Striped Bass Puttanesca with Seared Fingerling Potatoes image

This is a classic Italian sauce with rich, briny flavors that is the perfect thing to flavor flakey white striped bass. And it's also one of the easiest, fastest one-pot, stove top meals.

Provided by Dave Lieberman

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

1/4 cup extra virgin olive oil
4 large garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
3 anchovies, roughly chopped or mashed with a fork
1/4 cup capers
3/4 cup pitted Moroccan oil cured black olives, roughly chopped
1/2 cup white wine
6 cups Basic Tomato Sauce, recipe follows
4 (6-ounce) striped bass fillets, skinned
Kosher salt and freshly ground black pepper
1 small bunch basil, stemmed, for garnish
1 pound fingerling potatoes, parboiled for about 12 to 15 minutes, drained and cooled
2 tablespoons olive oil
5 tablespoons olive oil, plus extra for garnish
12 cloves garlic, thinly sliced
6 (28-ounce) cans chopped tomatoes
2 1/2 teaspoons sugar
Kosher salt

Steps:

  • In a large skillet over medium heat, heat the olive oil. Add the garlic and red pepper flakes and cook until just fragrant, 1 minute. Add the anchovies, capers and olives and cook until the anchovies have begun to dissolve in the oil, about 5 minutes. Pour in the wine and the Basic Tomato Sauce and bring to a simmer. Add the fish fillets, making sure they are submerged in the sauce, and gently simmer until the fish is cooked through and the flesh is milky white and slightly flaky, about 10 minutes. Season with salt and pepper, to taste.
  • Meanwhile, cut each fingerling in half lengthwise and place in a medium bowl. Toss well with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the potatoes, cut side down, and cook until well browned, about 5 minutes.
  • Serve the potatoes alongside the puttanesca and garnish with basil and freshly ground black pepper.
  • In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
  • Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.
  • Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.

BAKED SEA BASS WITH POTATOES, TOMATOES AND ONIONS



Baked Sea Bass With Potatoes, Tomatoes and Onions image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

6 tablespoons olive oil
6 medium all-purpose potatoes, peeled and cut into 1/2-inch slices
6 medium ripe tomatoes, cored and cut into 1/4-inch slices
3 medium onions, thinly sliced
Salt
Black pepper
9 unpeeled garlic cloves, crushed
6 fresh thyme sprigs, plus more for garnish
6 fresh rosemary sprigs, plus more for garnish
6 whole small sea bass or other fish about 4 pounds total, scaled and gutted

Steps:

  • Heat the oven to 350. Drizzle 2 tablespoons of the oil in the bottom of a large roasting pan. Spread half the potatoes in the pan in a single layer, followed by half the tomatoes and half the onions. Sprinkle with salt and pepper, and repeat the layers. Scatter the garlic, thyme and rosemary on top and drizzle with 3 tablespoons of the oil. Cover the pan with foil and bake for 1 hour.
  • Meanwhile, rinse the fish with cold water to remove any blood or traces of viscera. Make three deep, parallel crosswise cuts on each side of each fish. Sprinkle inside and out with salt and pepper. Uncover the roasting pan and lay the fish on top of the vegetables. Raise the oven temperature to 375. Bake until the fish is opaque and flakes easily near its backbone, and the potatoes are fork tender, about 15 to 20 minutes. Drizzle with the remaining tablespoon oil, garnish with more thyme and rosemary sprigs and serve.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 13 grams, Carbohydrate 50 grams, Fat 17 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 1327 milligrams, Sugar 7 grams

SEARED WILD STRIPED BASS ON CHIVE WHIPPED POTATOES



Seared Wild Striped Bass on Chive Whipped Potatoes image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 19

6 (6 to 8-ounce) wild striped bass fillets, skin on
1 tablespoon butter, room temperature
Salt and pepper
1 teaspoon vegetable oil
Chive Whipped Potatoes, recipe follows
Truffle Vinaigrette, recipe follows
Sauteed Shiitakes, recipe follows
4 potatoes, peeled and quartered
3/4 cup heavy cream
3 tablespoons unsalted butter
Salt and pepper, to taste
1/4 cup chive oil, recipe follows
1/4 cup diced fresh chives
2 cups chicken stock
1/4 cup finely diced shallot
1/4 cup sherry vinegar
Salt and pepper, to taste
3/4 cup truffle oil
1 cup grapeseed oil

Steps:

  • Preheat an oven to 375 degrees F. Season the fillets on both sides with salt and pepper.
  • Place a large, non-stick saute pan over very high heat. When hot, add the oil, and swirl to coat bottom of pan. Brush each fillet (skin-side only) generously with butter.
  • Place the fish fillets into the hot pan, skin side down, and brown for 2 minutes over high heat. Place the pan in the oven for 3 minutes. Serve warm from the oven, with Chive Whipped Potatoes, Truffle Vinaigrette, and Sauteed Shiitakes.
  • Put the potatoes in a saucepot and cover with cold water. Add salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Strain the water out of the pot and mash the potatoes with the cream, butter, salt and pepper. Stir in the chive oil and sliced chives, and serve.
  • Chive Oil: 1 cup vegetable oil, well chilled 1 bunch fresh chives, sliced into very fine pieces Salt
  • In a food processor, blend the oil and chives together. Season to taste with salt. Reserve the remainder in a plastic squeeze bottle, refrigerated.
  • Place chicken stock in a saucepan and reduce liquid to 1/2 cup. Place chopped shallots in a large, stainless steel mixing bowl, pour hot stock over them, and steep for 10 minutes. Add the vinegar, season to taste, and slowly add the oils, whisking constantly to emulsify. Set aside until ready to use.
  • Yield: 2 1/2 cups
  • Sauteed Shiitakes: 1 cup thinly sliced shiitakes 2 tablespoons olive oil 1 teaspoon butter Salt and pepper, to taste 2 tablespoons chopped shallots 2 teaspoons chopped garlic 1 teaspoon fresh thyme leaves 1/2 cup haricots verts, blanched 1/4 cup diced and seeded tomato
  • Saute the mushrooms in olive oil and butter. Season with salt and pepper. Add shallots, garlic, and thyme. Saute until shallots and garlic turn translucent. Add the haricots verts, combine and remove from heat. Stir in the dice tomato and serve.
  • To serve: mound hot mashed potatoes in center of plate. Top with 1 wild striped bass fillet, skin side up. Surround with truffle vinaigrette and shiitakes.

SEA BASS "PUTTANESCA"



Sea Bass

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

Salt
6 anchovy fillets in oil
1/2 cup white wine
One 24-ounce jar crushed tomatoes
1 cup mixed kalamata pitted olives
2 tablespoons capers (if in brine or salt, rinse with water)
4 large fresh basil leaves, chopped or hand-torn
4 medium cloves of garlic, chopped or slivered
Pinch of crushed red pepper, optional
4 sea bass fillets (or other firm white fish), 6 to 8 ounces per serving
1 pound whole-wheat spaghetti or pasta of your choice
Fresh Italian parsley, chopped or pulled leaves, for garnish
High-quality extra-virgin olive oil, for drizzling
Parmesan or pecorino, for grating or shaving

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat a large flat-bottom saute pan over medium heat. Melt the anchovy fillets in a little of their own oil until heated through, then add the white wine. Add the crushed tomatoes, olives, capers, basil, garlic and crushed red pepper if using. Bring the sauce to a boil, then lower to a simmer and cook, covered, for 3 minutes. Add the sea bass on top of the sauce. Cover the pan and poach the fish in the sauce for 6 to 8 minutes.
  • Add the pasta to the boiling water and cook until firm but not overcooked, 8 to 10 minutes. Drain thoroughly.
  • Transfer the fish to a warm plate. Toss the pasta into the sauce to heat and coat evenly. Place the pasta on a serving plate and top with the sea bass. Sprinkle on parsley, drizzle with extra-virgin olive oil and add grated or shaved cheese. This is one fish dish that can stand up to added cheese.

STRIPED BASS WITH POTATOES AND OLIVES



Striped Bass With Potatoes and Olives image

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

1/4 cup olive oil
2 pounds large Yukon Gold potatoes, peeled and sliced 1/8-inch thick
Sea salt
Ground black pepper
2 pounds wild striped bass fillet, with skin (1 to 2 fillets)
1 cup pitted picholine olives
8 bay leaves
2 lemons, in thin wedges

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

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!

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