Pan Roasted Nantucket Wild Striped Bass

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Compliments of: Regan Reik, Executive Chef, Pier W

(Serves 4)

 

Ingredients

  • (4) 6oz Wild Striped Bass Filets, Skin On
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/4 cup cornstarch
  • 3 T vegetable oil
  • 1 tsp chopped garlic
  • 1 tsp chopped shallots
  • 1 T vegetable oil
  • 1 pt assorted baby tomatoes, washed and cut into 1/2’s
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 bottle Great lakes Company Pilsner Beer
  • 1 T tomato paste
  • 1 tsp Dijon mustard
  • 1/8 tsp ground cayenne pepper
  • 1 tsp cumin
  • 1 tsp paprika powder
  • 1 tsp Cajun seasoning
  • 1/4 cup celery oil
  • 2 oz Roth Kase Smoked Blue cheese

 

Method

1. Place the 3 T vegetable oil in a large skillet over medium heat. Season the bass filets on the flesh side with the 1 tsp of salt and 1/2 tsp of pepper. Pat the skin side of each filet with a little of the cornstarch, and then add the fish to the skillet, skin side down.

2. Cook the fish completely on the skin side only, without turning. This will take a little longer, but will result in a crispy, tasty texture on the skin side. When the fish becomes opaque throughout, its done, and can be set aside to keep warm.

3. In a medium saucepan, heat the 1 T vegetable oil, and add the garlic and shallots. Stir them briefly, to soften. Add the tomatoes, and turn the heat up to high, stirring again.

4. After about 3 minutes, add the 1 bottle of beer and bring to a boil.

5. Add the remaining salt and pepper, tomato paste, mustard, cayenne pepper, cumin, paprika, and Cajun seasoning. Mix well.

6. Remove from the heat, cover the saucepan with aluminum foil, and place in a preheated 375F oven for 35 minutes.

7. For the celery oil, use 1/2 cup of olive oil, 1 T of celery seed, and place into a medium saucepan over medium heat for 10 minutes. Remove and set aside to cool.

8. To plate, Place the bass on the center of 6 warm plates, and top each with a 1/4 cup of the sauce. Drizzle the plates with the celery oil, and top each fish with a tsp of smoked blue cheese.

Enjoy!

 

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.