Tuesday, August 12, 2008

Striped Bass-Part II

My apologies for the delay in posting this, but I've been having trouble getting photos from this particular card to my computer. With that resolved, I can now show you what became of the piece of fillet that I took home. My dad really enjoys fish of all kinds, and this is a recipe that he invented just for this fillet of Striped Bass.

Sea Bass Provençal:

Allow the fillet to come to room temperature. Rub surface with olive oil. Sprinkle with salt and pepper. In a heavy frying pan sauté a minced garlic clove in a generous amount of butter.

In a small bowl mix a few tblsp flour with Cavender's Greek Seasoning (about 5:1-seasoning contains salt, pepper, garlic, oregano, onion, among others). Sprinkle the mix over the fish, and coat the fillet with the mixture. When coated, add to the frying pan; brown briefly on both sides. After just a few minutes remove to a separate plate.

While the fish is browning, add 1/2 cup half/half, somewhat less white wine, 2 tblsp lemon juice to remainder of the flour/spice mixture; mix thoroughly. Add a bit of shredded or diced Swiss or similar cheese to the mixture; microwave briefly.

Immediately upon removing the fish from the pan, add the warmed mixture, stirring constantly, and removing from heat. Place filet on serving dish, spooning a small amount of sauce creatively on the surface. Garnish with thinly sliced lemon on edge of filet. Reserve the remainder of the sauce in a small separate dish for those desiring additional servings.
The result is spectacular due to the freshness of the fish, and the subtle mixture of the other simple flavors. It was not overly rich, but the sauce still had enough flavor to be interesting and a creamy texture that seems to be different than what a lot of others have tried so far. Definitely recommended!

No comments: