Striped Bass With Mushroom Risotto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STRIPED BASS WITH MUSHROOMS



Striped Bass with Mushrooms image

A simple, creamy mushroom sauce for firm white fish fillets has comfort written all over it.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
5 large shallots, thinly sliced
2 sprigs fresh thyme
Kosher salt and freshly ground pepper
10 ounces white mushrooms, trimmed and quartered
4 6-ounce skin-on striped bass fillets (about 1 inch thick)
2 tablespoons extra-virgin olive oil
3/4 cup dry white wine
3/4 cup heavy cream
Chopped fresh parsley or chives, for garnish (optional)

Steps:

  • Heat the butter in a large skillet over medium heat. Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes. Discard the thyme sprigs.
  • Meanwhile, season the fish with salt and pepper. Heat the oil in another large skillet over medium-high heat. Add the fish, skin-side down, and cook until the skin is crisp, 3 to 4 minutes; transfer to a plate. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2 to 3 minutes. Add the cream and simmer to thicken slightly, 2 to 3 minutes. Season with salt and pepper.
  • Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up. Simmer until the fish is just firm and translucent, 5 to 7 minutes. Garnish with parsley, if desired.

PAN-ROASTED STRIPED BASS WITH ROASTED ARTICHOKES, MUSHROOMS, AND TOMATO MARMALADE



Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade image

Try this delicious -- and nutritious -- recipe for sea bass, courtesy of chef Bill Taibe from Connecticut's Napa & Co. restaurant.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

12 baby artichokes, trimmed and halved
7 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
6 sprigs thyme
4 cups mushrooms such as shiitake, oyster, or maitake, cleaned, trimmed, and shiitake sliced into 1/2-inch pieces, oyster and maitake torn into 2 or 3 pieces each
4 (6-ounce) pieces striped bass fillet, skin-on
1/2 cup fennel fronds, torn
1 teaspoon fennel pollen
16 tomato halves and 1/4 cup oil from Tomato Marmalade
1 cup baby arugula
8 very thin slices Meyer lemon, for serving

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.

STRIPED BASS WITH LEMON, SHIITAKE, AND BABY BOK CHOY



Striped Bass with Lemon, Shiitake, and Baby Bok Choy image

Baking fresh ingredients in parchment packets requires less fat than other cooking methods and keeps fish moist and tender. Quick cleanup is an added bonus.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 7

1 pound baby bok choy, trimmed and leaves separated
4 scallions, halved and cut into strips lengthwise
6 ounces shiitake mushrooms, stems trimmed, halved if large
Coarse salt and ground pepper
8 thin lemon slices
4 skinless striped bass or halibut fillets (6 ounces each)
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees. Divide bok choy among four 16-inch-long pieces of parchment paper. Top with scallions and mushrooms. Season with salt and pepper. Top each with 1 lemon slice, 1 bass fillet, and another lemon slice and drizzle with 1 1/2 teaspoons oil. Season with salt and pepper. Bring long sides of paper together and fold down 3 times to make a seam. Tuck ends underneath to secure.
  • Place packets on a rimmed baking sheet and bake until fish is opaque throughout and vegetables are tender, 15 minutes. Carefully cut open each packet and serve immediately.

Nutrition Facts : Calories 209 g, Fat 10 g, Fiber 3 g, Protein 24 g

BEEF TENDER TIP AND WILD MUSHROOM RISOTTO RECIPE - (4/5)



Beef Tender Tip and Wild Mushroom Risotto Recipe - (4/5) image

Provided by LKovac

Number Of Ingredients 14

10 to 12 oz beef tenderloin cut into strips
4 tablespoons extra virgin olive oil
2 shallots minced
4 tablespoons roasted garlic puree
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
4 tablespoons butter
1 1/2 cups carnaroli or Arborio rice
1 cup sherry or white wine
3 cups mixed wild mushrooms of choice (chanterelles, portabello, shitake, oyster, or porcini)
8 cups hot beef broth (low sodium is best)
1/4 cup demi glace (optional)
1/2 cup parmesan cheese
1/4 cup chopped chives

Steps:

  • Heat a deep sided, stainless steel braising pan or stockpot to make your risotto. Using 2 tablespoons of the olive oil, sear the beef tender pieces until slightly brown but not fully cooked, about 2 minutes. Remove the beef and place on a plate to cool. Add the remaining oil, butter, shallots, and garlic puree to the pan and cook for 3 minutes over medium heat. Add the rice and cook until the rice kernels are translucent, about 3 minutes. Deglaze with sherry or white wine. Add the mushrooms and put the lid on the pot for 3 minutes. This will reduce the volume of the mushrooms in the pot as the water is released. In a separate pot heat the beef stock to boiling. Add the stock one ladle at a time to the rice, stirring continuously. The rice will take about 15 to 18 minutes to cook over medium heat. The rice should be "el dente" or cooked but still firm to the tooth. When the rice is just completed, add the demi glace, beef pieces, and cheese. Stir well and allow to rest for 5 minutes off any direct heat. Serve immediately and garnish with a little extra cheese and chopped chives.

STRIPED BASS WITH MUSHROOM RISOTTO RECIPE - (5/5)



STRIPED BASS WITH MUSHROOM RISOTTO Recipe - (5/5) image

Provided by á-34220

Number Of Ingredients 17

Sauce
3 8 ounce bottles clam juice
1 cup heavy whipping cream
1/2 cup dry white wine
mushroom risotto
6 cups low salt chicken broth
1/2 cup cutter
6 tablespoons shallots
1 garlic clove
12 ounces mushrooms (chanterelle, crimini, shitake diced)
1 3/4 cups arborio rice or medium grain white rice
1 cup dry white wine
1/3 cup shopped parsley
1/3 cup Parmesan cheese
fish
3 tablespoons olive oil
6 5 ounce striped bass fillets with skin

Steps:

  • Sauce/Boil all ingredients in saucepan until reduced to 2/3 cup or 15 minutes. Season with salt and pepper. Mushroom risotto/Simmer broth in saucepan; keep warm. Melt 1/4 cup butter in skillet over medium high heat. Add 3 tablespoons shallots, garlic, and all mushrooms; saute until mushrooms are soft and beginning to brown or about 10 minutes. Season with salt and pepper Melt 1/4 cup butter in large saucepan over medium high heat. ?Add 3 tablespoons shallots; saute until soft or about 2 minutes. Add rice and stir 1 minute. Add wine and stir until almost dry or about 4 minutes. Add 1 cup broth; simmer 2 minutes, stirring occasionally. Add another cup broth; simmer 2 minutes, stirring occasionally. Add 2 cups broth and simmer 4 minutes. Add 2 cups broth, mushroom mixture, parsley and 1/3 cup cheese. Simmer until creamy and rice is tender but still firm to bite, adding more broth by 1/4 cupfuls if dry and stirring often about 8 minutes. Season with salt and pepper. Fish/Meanwhile, preheat oven to 400. Divide oil between 2 large ovenproof skillets; heat over high heat. Sprinkle fish with salt and pepper. Cook, skin side down, until skin is crisp, about 4 minutes. Transfer skillets to oven. Bake until fish is cooked through, about 4 minutes. Rewarm sauce. Using handheld mixer, beat until slightly thickened and foam begins to form. Divide risotto among 6 plates; sprinkle with cheese. Top with fish, skin side up. Drizzle with sauce and serve.

More about "striped bass with mushroom risotto recipes"

SEA BASS RISOTTO – CHEFS ROLL
¼ cup Mushroom trimmings; 1 tbsp. Garlic, chopped; 5 sprigs fresh Thyme; 1 ea. Bay Leaf; tt. Salt and freshly ground Black Pepper; DIRECTIONS. Sweat onions and fish bones with butter …
From chefsroll.com


FISH RISOTTO RECIPE - HOW TO MAKE FISH RISOTTO | HANK …
Apr 15, 2013 Clean, golden fish broth is why risotto di go or any other good fish risotto is such a beloved dish. Heads, backbones, fins all go into the pot; only the guts and gills, which are bitter, are tossed away for the seagulls. Look at the …
From honest-food.net


RECIPE OF THE DAY: STRIPED BASS COOKED ON ONE SIDE, WITH …
Sep 25, 2008 1 pound mushrooms, preferably a mixture like shiitake, crimini and button, trimmed, rinsed and sliced; 1 1/2 to 2 pounds of 1-inch thick fillet of striped bass or other fish in …
From archive.nytimes.com


STRIPED BASS WITH CARROT RISOTTO | MONOGRAM RECIPES
Carrot Risotto Ingredients 1/2 Cup Diced, White or Yellow Onion; 1 Cup Arborio Rice; 4 Cups Vegetable or Chicken Stock Heated To A Simmer; 1 Cup Carrot Puree; 1/2 Cup Mascarpone …
From monogram.com


SEA BASS RISOTTO RECIPE: A COMFORTING ITALIAN TASTE
Sep 6, 2022 Fry the Fillets: Over medium heat, add 3/4 tbsp butter into a pan, wait for a few seconds for it to fully melt then add 20 oz sea bass fillets.Hold the skin-side down for 7 minutes then flip it over and fry the other side for another …
From healthyrecipes101.com


GINGER-MISO STRIPED BASS IN SHIITAKE MUSHROOM BROTH
Nov 30, 2006 Divide shiitake mushroom broth and shiitake mushrooms between 2 shallow bowls. Place 1 fish fillet in center of each bowl. Sprinkle chopped fresh cilantro over and serve.
From bonappetit.com


30 FLAVORFUL STRIPED BASS RECIPES YOU WOULD LOVE TO TRY
Discover the delicious versatility of mouthwatering striped bass recipes with these tutorials. Find the perfect recipe for a good dish. Agoralia Recipes 1000s od Recipes for every occasion. Friday, December 20, 2024 ... 30 Delicious …
From agoraliarecipes.com


STRIPED BASS WITH MUSHROOM RISOTTO RECIPE - EAT YOUR BOOKS
Save this Striped bass with mushroom risotto recipe and more from Bon Appétit Magazine, November 2008: Holiday Cooking Special to your own online collection at EatYourBooks.com …
From eatyourbooks.com


STRIPED BASS WITH WILD MUSHROOMS RECIPE - GALEN ZAMARRA - FOOD …
Mar 30, 2015 Add the fish to the mushroom stew and cook for 1 minute. Add 1 tablespoon of the chives and season with salt, pepper, Worcestershire sauce and hot sauce. Garnish with the …
From foodandwine.com


RISOTTO RECIPES - 12 RISOTTO RECIPES | HANK SHAW

From honest-food.net


STRIPED BASS WITH MUSHROOM RISOTTO RECIPES
Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up. Simmer until the fish is just firm and translucent, 5 to 7 minutes. Garnish with parsley, if desired.
From tfrecipes.com


OUR FAVORITE STRIPED BASS RECIPE (EASY & FABULOUS)
May 21, 2018 Striped bass (also sometimes called striper, rockfish, or Atlantic striped bass) is a very versatile white-fleshed fish with a mild flavor and medium-firm texture.; Choose a white wine that you like to drink.; You can use any …
From umamigirl.com


STRIPED BASS WITH MUSHROOMS - PUNCHFORK
4 6-ounce skin-on striped bass fillets (about 1 inch thick); 5 large shallots, thinly sliced; 2 sprigs fresh thyme; 10 ounces white mushrooms, trimmed and quartered; 2 tablespoons extra-virgin olive oil; 3 tablespoons unsalted butter; …
From punchfork.com


FISH AND MUSHROOM RISOTTO: EXPLORING THE DELICIOUS COMBINATION …
Oct 30, 2024 5. Sauté the Mushrooms: While the risotto is cooking, sauté the mushrooms in a separate skillet until browned and tender. 6. Add the Fish: Once the risotto is almost done …
From cookindocs.com


SEAFOOD RISOTTO RECIPE | LYNNECURRY
3 days ago Gently warm your seafood risotto on the stovetop by placing it in a non-stick pan over low heat. Add a splash of chicken broth or white wine to restore its creamy texture, …
From lynnecurry.com


Related Search