STRIPED SEA BASS RECIPE RECIPES
PAN-SEARED STRIPED BASS ALL'AMATRICIANA RECIPE | MYRECI…
Don't be intimidated by the fancy name; this dish is light, tasty, and cooks up quick. Add a simple salad, and dinner is served!
Provided by David Bonom
Total Time 20 minutes
Yield 4 servings (serving size: 1 fillet and 1/4 cup sauce)
Number Of Ingredients 9
Steps:
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/4 teaspoon salt. Add fish to pan, skin side up; cook 3 minutes or until lightly browned. Turn fish over; cook 4 minutes or until desired degree of doneness. Remove fish from pan; keep warm.
- Return pan to medium-high heat. Add remaining 1 teaspoon oil and pancetta; cook 1 minute, stirring occasionally. Add onion, pepper, and garlic; cook 5 minutes or until pancetta is browned, stirring occasionally. Add tomatoes and vinegar; cook 3 minutes or until tomatoes soften, stirring frequently. Add remaining 1/8 teaspoon salt, stirring well. Serve sauce with fish.
Nutrition Facts : Calories 272 calories, CarbohydrateContent 5.8 g, CholesterolContent 146 mg, FatContent 12.1 g, FiberContent 1.3 g, ProteinContent 33.2 g, SaturatedFatContent 3.4 g, SodiumContent 577 mg
BAKED STRIPED BASS RECIPE | MYRECIPES
Seasoned with Old Bay, Worcestershire sauce, and lemon juice, you'll never throw your catch back again.
Provided by MyRecipes
Yield 4 servings (serving size: 1 fillet)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°.
- Place fish in an 8-inch square baking dish coated with cooking spray. Combine mayonnaise and remaining 3 ingredients, stirring well. Brush mayonnaise mixture evenly over fish.
- Bake, uncovered, at 450° for 8 to 10 minutes or until fish flakes easily when tested with a fork.
- Transfer to a serving platter, and serve immediately.
Nutrition Facts : Calories 195 calories, CarbohydrateContent 0.8 g, CholesterolContent 143 mg, FatContent 6.6 g, ProteinContent 30.9 g, SaturatedFatContent 1.4 g, SodiumContent 274 mg
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- Sprinkle fillets with pepper and 3/4 teaspoon salt; let stand 20 minutes. Heat a large nonstick skillet over medium-high. Add lemons, cut sides down, and cook until lightly charred, about 5 minutes. Add olive oil, and place fillets, skin sides down, in skillet with lemon. Cook, undisturbed, until sides of skin begin to brown and fish is almost fully opaque, 5 to 7 minutes. When the fillets appear to be approximately 90% cooked through, gently shake skillet. When cooked with patience, the fish will release itself from the pan, allowing you to flip the fillets without sticking. Flip fillets, and cook 1 minute. Transfer fish and lemons to plates. Cut each lemon half into 2 wedges. Wipe skillet clean. Reduce heat to medium-low, and add wine, remaining 1/4 teaspoon salt, and butter. As butter melts, whisk to emulsify mixture. Spoon sauce over fillets. Sprinkle with parsley, and serve with a charred lemon wedge.
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Reviews 4.2
Total Time 31 minutes
Category Seafood, Fish
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A growing number of chefs are becoming eco-activists and buying only sustainable seafood. To do the same at home, check out Monterey Bay Aquarium's Seafood Watch (montereybayaquarium.org) and Environmental Defense's Oceans program (environmentaldefense.org) for the most up-to-date information. You can also use farm-based striped bass (which are raised in ponds and tanks that limit pollution). More Amazing Seafood Recipes
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PAN-SEARED STRIPED BASS ALL'AMATRICIANA RECIPE | MYRECIPES
Don't be intimidated by the fancy name; this dish is light, tasty, and cooks up quick. Add a simple salad, and dinner is served!
From myrecipes.com
Reviews 4
Total Time 20 minutes
Calories 272 calories per serving
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Reviews 4
Total Time 20 minutes
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- Return pan to medium-high heat. Add remaining 1 teaspoon oil and pancetta; cook 1 minute, stirring occasionally. Add onion, pepper, and garlic; cook 5 minutes or until pancetta is browned, stirring occasionally. Add tomatoes and vinegar; cook 3 minutes or until tomatoes soften, stirring frequently. Add remaining 1/8 teaspoon salt, stirring well. Serve sauce with fish.
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