ROASTED STRIPED BASS
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.
- Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve.
TOMATO MARMALADE
This recipe for tomato marmalade is from chef Bill Taibe of Napa & Co. restaurant and is used to make his Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 3 1/2 cups
Number Of Ingredients 8
Steps:
- In a large heavy-bottomed skillet, heat 1/4 cup plus 1 tablespoon olive oil over medium heat. Add tomato paste and cook, stirring, about 1 minute. Add sugar and cook, stirring, until well combined. Add vinegar and cook, stirring, to deglaze pan.
- Add tomato halves, thyme, bay leaves, salt, and remaining 3/4 cup plus 3 tablespoons olive oil. Reduce heat to medium-low and continue cooking until olive oil is bright red in color, 5 to 6 minutes.
- Remove bay leaves and thyme and transfer marmalade to refrigerator until chilled. Marmalade can be stored in an airtight container, refrigerated, for up to 1 week.
PAN-ROASTED STRIPED BASS WITH ROASTED ARTICHOKES, MUSHROOMS, AND TOMATO MARMALADE
Try this delicious -- and nutritious -- recipe for sea bass, courtesy of chef Bill Taibe from Connecticut's Napa & Co. restaurant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Place artichokes in a large bowl. Drizzle with 2 tablespoons olive oil and season with salt, pepper, and thyme; toss to combine. Transfer to a rimmed baking sheet and roast until tender, 12 to 15 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a medium heavy-bottomed skillet over medium heat. Add mushrooms and cook, shaking pan, until mushrooms are golden, 2 to 3 minutes. Season with salt and pepper. Transfer to a large bowl and set aside.
- Using a sharp knife, slash the skin of each piece of fish a few times. Rub fish with salt, fennel fronds, fennel pollen, and 2 tablespoons olive oil. Heat remaining 1 tablespoon olive oil in a medium ovenproof nonstick skillet over medium-high heat. Add fish, skin-side down. Reduce heat to medium and cook fish 2 to 3 minutes. Transfer skillet to oven and continue cooking until fish is opaque, 5 to 6 minutes more.
- Add artichokes to bowl with mushrooms along with tomatoes and oil from tomato marmalade; toss to combine and season with salt and pepper.
- Divide artichoke mixture between four plates; top with fish. Garnish with arugula and lemon slices; serve immediately.
STRIPED BASS WITH ARTICHOKES AND OLIVES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 475 degrees F. Season the fish with salt and pepper and refrigerate until ready to use. Remove the zest from the lemon using a vegetable peeler (reserve the lemon). Combine the lemon zest, parsley, garlic, 2 tablespoons olive oil and 1 teaspoon salt in a food processor. With the motor running, gradually add the bread and pulse several times to make coarse crumbs. Spread the breadcrumbs evenly in a 9-by-13-inch baking dish. Arrange the artichokes, olives and tomatoes around the edge and bake until the exposed breadcrumbs in the middle are toasted, about 15 minutes. Remove the baking dish from the oven. Scoop out the toasted breadcrumbs and set aside. Add the fish to the baking dish and top with the toasted breadcrumbs. Bake until the fish is cooked through, about 15 minutes. Drizzle with the remaining 2 tablespoons olive oil. Cut the reserved lemon into wedges and squeeze on top.
Nutrition Facts : Calories 472, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 136 milligrams, Sodium 1,051 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 37 grams
STRIPED BASS WITH MUSHROOMS
A simple, creamy mushroom sauce for firm white fish fillets has comfort written all over it.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the butter in a large skillet over medium heat. Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes. Discard the thyme sprigs.
- Meanwhile, season the fish with salt and pepper. Heat the oil in another large skillet over medium-high heat. Add the fish, skin-side down, and cook until the skin is crisp, 3 to 4 minutes; transfer to a plate. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2 to 3 minutes. Add the cream and simmer to thicken slightly, 2 to 3 minutes. Season with salt and pepper.
- Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up. Simmer until the fish is just firm and translucent, 5 to 7 minutes. Garnish with parsley, if desired.
PRESERVED TOMATO HALVES
This recipe from chef Bill Taibe of Napa & Co. restaurant is used to make Tomato Marmalade for a delicious dinner of Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade.
Provided by Martha Stewart
Categories Vegetables
Yield Makes 30 tomato halves
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees. Line two baking sheets with parchment paper and set aside.
- Bring a large pot of water to a boil; meanwhile, prepare an ice-water bath. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split (30 to 60 seconds), use a slotted spoon to transfer tomatoes to ice water.
- When tomatoes are cool, peel and halve lengthwise. Using a spoon, scoop out seeds and discard. Place tomatoes on prepared baking sheets and season with salt, sugar, red pepper flakes, and garlic. Drizzle with olive oil and transfer to oven. Cook until tomatoes are bright red and sweet, 4 to 5 hours.
More about "pan roasted striped bass with roasted artichokes mushrooms and tomato marmalade recipes"
BLOCK ISLAND STRIPED BASS WITH BROWN BUTTER, CAPERS, AND …
From jamesbeard.org
PAN-ROASTED STRIPED BASS | COOKSTR.COM
From cookstr.com
10 BEST STRIPED BASS RECIPES | YUMMLY
From yummly.com
BROILED STRIPED BASS WITH GINGER-SCALLION OIL - FOOD & WINE
From foodandwine.com
MEDITERRANEAN ROASTED ARTICHOKE RECIPE
From themediterraneandish.com
PAN ROASTED STRIPED BASS WITH ROASTED ARTICHOKES …
From tfrecipes.com
RECIPE: ROASTED STRIPED BASS | SALT WATER SPORTSMAN
From saltwatersportsman.com
PAN ROASTED STRIPED BASS WITH ROASTED ARTICHOKES MUSHROOMS …
From topnaturalrecipes.com
PAN-ROASTED STRIPED BASS WITH ROASTED ARTICHOKES, MUSHROOMS, …
From pinterest.com
HERB AND LEMON ROASTED STRIPED BASS RECIPE | MYRECIPES
From myrecipes.com
WHOLE ROASTED SEA BASS WITH ARTICHOKES, TOMATOES AND LEEKS
From foodandwine.com
PAN-SEARED STRIPED BASS ALL'AMATRICIANA RECIPE | MYRECIPES
From myrecipes.com
PAN ROASTED STRIPED BASS WITH ROASTED ARTICHOKES MUSHROOMS …
From food-recipe.info
PAN ROASTED SEA BASS RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
ROASTED MUSHROOM-STUFFED STRIPED BASS RECIPE
From foodhousehome.com
PAN ROASTED STRIPED BASS - PREVENTION
From prevention.com
10 BEST BAKED STRIPED BASS FISH RECIPES | YUMMLY
From yummly.com
You'll also love