Striped Bass With Tomatoes Corn And Basil Recipes

ANDREW ENGLE'S MONTAUK WILD STRIPED BASS WITH TOMATOES AND ROASTED CORN

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.

STRIPED BASS WITH TOMATO AND BASIL CREAM

Steps:

• Preheat the oven to 375 degrees F.
• Make cream sauce: Heat oil in a small saucepan over medium heat. Add scallion and saute until tender. Add tomato and basil. Add chardonnay and cook until liquid is reduced by half. Add heavy cream, reduce the heat, and simmer until the desired thickness is reached. Keep warm until ready to serve.
• After you have started the sauce, bake the fillet: place butter, chardonnay, and verjus in a baking pan. Season fish with salt and pepper and place in pan. Bake for 5 to 7 minutes, or until fish is cooked through; the fish should be opaque throughout and a knife should slide in easily.
• Place fillets on a serving plate and spoon over the sauce. Serve with a fresh crusty baguette and a crisp green salad.

STRIPED BASS WITH TOMATOES, CORN, AND BASIL

Steps:

• In a large skillet, heat oil over medium-high. Season fish with salt and pepper, and sear, skin side down, for 4 minutes. With a wide metal spatula, turn fish over and cook 1 minute. Do not cook through. Remove from the pan; set aside.
• Add onion to the pan, reduce heat to medium, and cook, stirring occasionally, until onion is tender and the edges begin to brown, about 4 minutes. Add garlic and cook 1 minute.
• Add jalapeno, wine, 1/4 cup water, corn, tomatoes, and fish, skin side up. Cover and cook 4 minutes, or until the fish is just cooked through; transfer, skin side up, to four wide shallow bowls. Stir basil and cilantro into vegetable mixture and spoon around fish.