Striped Bass With Saffron Vegetables And Spiced Broccoli Rabe Recipes

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OUR NEW FAVORITE STRIPED BASS RECIPE



Our New Favorite Striped Bass Recipe image

We love this recipe for its great combination of simplicity and flavor. Make it in one pan in the oven with no fussy techniques of any kind. The result is brightly colored and full of complementary flavors that really let the fish shine. There will be plenty of delicious, saucy broth at the bottom of the pan, so we recommend serving on top of our favorite easy orzo to soak it all up. If you don't have striped bass, substitute cod, black sea bass or halibut.

Provided by Carolyn Gratzer Cope

Categories     Fish + Shellfish

Time 45m

Number Of Ingredients 13

2 shallots, minced
1 red bell pepper, diced small
12 ounces (340 grams) mixed cherry tomatoes, halved (quarter any obnoxiously large ones)
2 garlic cloves, minced
1/4 cup (60 grams) capers
1/2 cup (120 ml) dry white wine
1/2 cup (120 ml) low-sodium vegetable, chicken or fish stock
A few thyme sprigs
1 teaspoon fine sea salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 6- to 8-ounce (200-gram) striped bass fillets, skin and bones removed
2 tablespoons (28 grams) butter, diced
1/4 cup julienned basil leaves

Steps:

  • Preheat oven to 400°F with a rack in the center.
  • Into a large, heavy pan with a lid (such as this one or this one), place the shallots, bell pepper, tomatoes, garlic, capers, wine, stock, thyme, half the salt, and half the pepper. Give it a stir.
  • Bake, covered, for 20 minutes.
  • Pat striped bass fillets dry with paper towels.
  • Carefully remove pan from oven and arrange filets in pan on top of sauce, nestling them in a bit. Sprinkle fish with remaining 1/2 teaspoon salt and dot with butter.
  • Return pan to oven, uncovered. Bake until fish is just cooked through, about 15 to 20 minutes depending on thickness. Sprinkle with the basil.
  • To serve, place about a cup of orzo into each of four wide, shallow bowls and top each with a piece of fish. Spoon some veggies and plenty of sauce overtop.

Nutrition Facts : Calories 236 calories, Carbohydrate 8.3 grams carbohydrates, Fat 8.7 grams fat, Fiber 2.3 grams fiber, Protein 25.4 grams protein

MOROCCAN-STYLE STRIPED BASS



Moroccan-Style Striped Bass image

Provided by Bobby Flay

Time 25m

Yield 4 servings

Number Of Ingredients 10

3 cups fresh orange juice
Fresh thyme sprigs
1 tablespoon honey
Harissa, to taste
4 (6-ounce) fillets wild striped bass, with skin
Canola oil
Salt and freshly ground black pepper
Cured black olives, pitted, coarsely chopped
Brined black olives, pitted
Roughly chopped flat-leaf parsley

Steps:

  • Put the orange juice and thyme in a small saucepan, over medium heat and bring to a boil. Cook until reduced by half and becomes a syrup. Strain into a bowl, then add the honey and harissa, to taste.
  • Preheat the grill to medium.
  • Brush the fillets with oil on both sides and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a platter, drizzle with the sauce and sprinkle with olives and parsley.

Nutrition Facts : Calories 343 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 136 milligrams, Sodium 549 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Protein 32 grams, Sugar 20 grams

BROWN BUTTER STRIPED BASS WITH LIME AND CILANTRO AIOLI



Brown Butter Striped Bass with Lime and Cilantro Aioli image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 cup mayonnaise
1/2 cup finely chopped fresh cilantro, plus more for serving
1 clove garlic, grated
Zest and juice of 1 lime, plus lime wedges, for serving
Kosher salt and freshly cracked black pepper
Four 6-ounce striped bass fillets, skin on
3 tablespoons unsalted butter
Juice of 1 lemon

Steps:

  • Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Make the aioli: In a mixing bowl whisk together the mayo, cilantro, garlic, lime zest and juice. Season with salt and pepper and set aside. (If serving the fish later in the day, let the aioli chill in the refrigerator until ready to serve.)
  • Pat the fish dry with paper towels, then sprinkle with salt. Brush a cast-iron pan with 1/2 tablespoon butter. Place the fish, skin-side down, in the pan and place the pan on the direct heat side of the grill. Cook until the skin is crisp and has released from the pan, 3 to 4 minutes. Flip the fish and add the remaining 2 1/2 tablespoons butter. Move the pan to the indirect heat side of the grill. Let the butter melt and lightly brown, then baste the fish for 1 to 2 minutes. Add the lemon juice and continue basting for another minute. Close the lid of the grill and cook until the fish is cooked through, about 3 more minutes. Remove from the grill and spoon the remaining brown butter in the pan over the fish. Serve with the aioli, cilantro and lime wedges.

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