Striped Bass With Zucchini Bar Raye Aux Courgettes Recipes

STRIPED BASS WITH ZUCCHINI (BAR RAYE AUX COURGETTES)

Steps:

• Place each fillet on a flat surface. Slice each on the bias to produce four pieces, about 2 ounces each. Place each piece between sheets of clear plastic wrap and pound lightly with a flat mallet (or use the bottom of a small, clean, heavy saucepan) without breaking the flesh.
• Trim the zucchini. Cut it into thin, eighth-inch-thick rounds. Stack the rounds and cut them into thin eighth-inch slivers (julienne). There should be about two cups. Set aside.
• Core, peel and seed the tomato. Cut it into quarter-inch cubes. There should be about half a cup. Set aside.
• Heat one tablespoon of the butter in a saucepan and add the shallots. Cook, stirring, until wilted. Add the champagne and fish stock. Bring to a boil and cook down over high heat until reduced to one-third cup. Add the cream and salt.
• Add seven tablespoons of the butter, a little at a time, stirring constantly. When the sauce starts to simmer, remove from the heat. Add the lemon juice and pepper.
• Heat two tablespoons of butter in a small skillet and add the zucchini slivers. Cook, stirring, about 15 seconds or until crisptender. Add salt to taste and stir. Drain well. Add this to the sauce. Add the tomato.
• Sprinkle the fish pieces on both sides with salt and pepper.
• Heat approximately one teaspoon of butter in a skillet, preferably a nonstick pan. Add two or three pieces of the fish and cook one minute or less to a side or until done. Take care not to overcook. Transfer the pieces to a warm serving dish. Continue cooking, adding small amounts of butter as necessary, until all the pieces are cooked.
• Serve the fish pieces with the sauce spooned over.

GRILLED STRIPED BASS

Steps:

• Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator 30 minutes.
• Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.