Striped Bass With Pipian Sauce Recipes

PAN-FRIED STRIPED BASS WITH LEMON SAUCE

Steps:

• For the sauce, whisk together: 1/4 cup extra-virgin olive oil, 1/4 teaspoon lemon zest, 2 tablespoons fresh lemon juice, Salt, Fresh-ground black pepper.
• Taste for salt and lemon juice and adjust as desired. The sauce will separate as it sits; this is not a problem.
• Season: 4 pieces striped bass, skin on (4 to 6 ounces each) with: Salt, Fresh-ground black pepper.
• Choose a heavy-bottomed pan for frying the fish. Take another, slightly smaller pan that will fit into the pan for the fish, and wrap its bottom with foil. This pan will be used as a weight to hold the fish flat against the frying pan to ensure that all of the skin will cook and crisp. (You will see the fish contract when it goes into the hot pan, as the skin shrinks on contact with the heat.) Warm the larger pan over medium-high heat. When hot, pour in: Olive oil, enough to generously coat the bottom.
• Add the pieces of bass, skin side down, and place the foil-wrapped pan on top of the fish. Cook until the skin is brown and crispy, about 7 minutes. Check now and then to see that the fish is indeed browning, but not overbrowning. Adjust the heat up or down to speed up or slow down the cooking as needed. When the skin is browned, remove the top pan and turn the fish. Cook for another minute or so, until the fish is just cooked through, but is still moist and tender inside. Meanwhile whisk the lemon sauce together again and pour it onto a warm plate. Serve the fish skin side up, on top of the sauce.
• Garnish the fish with a couple spoonfuls of chopped tender herbs such as parsley, chives, chervil, cilantro, or basil.
• Soak, rinse, and squeeze dry a tablespoon or so of capers. When the fish is cooked add the capers to the hot pan and sauté for a minute or two. Remove with a slotted spoon and scatter over the fish.
• Make a Beurre Blanc (Warm Butter Sauce; page 228) instead of the olive oil sauce.

SPICY STRIPED BASS

Steps:

• Sauce: Saute the garlic, scallions, ginger, and the habanero chili in oil in a saucepan. When browned, add the remaining ingredients and cook for 5 minutes.
• Bass: Grill the Striped Bass. Depending on the thickness of the filets and the heat of the fire, grill for 8 to 10 minutes.
• Pour sauce on the bass filets. Garnish with chopped scallions.

STRIPED BASS WITH PIPIAN SAUCE

Steps:

• Combine poblano chile, pumpkin seeds, broth, cilantro, and hierba santa in blender; puree until smooth.
• DO AHEAD Can be made up to 6 hours ahead. Cover and refrigerate.
• Soak corn husks in warm water until flexible, at least 1 hour. Drain; pat dry.
• Preheat oven to 350°F. Heat 3 tablespoons oil in large skillet over medium heat until hot. Working in batches, fry corn tortillas until light golden but still soft and pliable, about 30 seconds per side for each. Transfer to paper towels; cool.
• Heat remaining 1 tablespoon oil in clean large skillet over medium-high heat. Working in batches, cook spinach until just wilted. Lightly season with salt and pepper. Transfer spinach to sieve. Using back of spoon, press on spinach to remove excess liquid.
• Place tortillas on work surface. Divide spinach and cheese among tortillas. Roll up tortillas, enclosing filling.
• Place 2 corn husks in roasting pan, overlapping slightly to form base for fish. Arrange 2 filled tortillas lengthwise and seam side down on corn husks. Place 1 fish fillet over tortillas; sprinkle with salt and pepper. Overlap remaining corn husks in same pan, using 2 for each base; top with filled tortillas and fish; sprinkle with salt and pepper. Place 1 tablespoon butter atop each fillet. Cover pan with foil and bake until fish is just cooked through, about 20 minutes.
• Meanwhile, transfer sauce to small saucepan. Bring to near boil, then reduce heat and simmer 5 minutes. Add cream; season to taste with salt and pepper. Adjust consistency, adding water by tablespoons to thin, if desired.
• Transfer 1 corn-husk base with fish and tortillas to each of 4 plates. Spoon warm sauce over fish. Serve, passing remaining sauce separately.
• *A fresh green chile, often called a pasilla, available at some supermarkets, Latin markets, and specialty foods stores.
• **An herb from Mexico available at Latin markets.
• ***Available at many supermarkets and at Latin markets.