Best Charred Striped Bass Niçoise Recipes

PAN-FRIED STRIPED BASS WITH LEMON SAUCE

Steps:

• For the sauce, whisk together: 1/4 cup extra-virgin olive oil, 1/4 teaspoon lemon zest, 2 tablespoons fresh lemon juice, Salt, Fresh-ground black pepper.
• Taste for salt and lemon juice and adjust as desired. The sauce will separate as it sits; this is not a problem.
• Season: 4 pieces striped bass, skin on (4 to 6 ounces each) with: Salt, Fresh-ground black pepper.
• Choose a heavy-bottomed pan for frying the fish. Take another, slightly smaller pan that will fit into the pan for the fish, and wrap its bottom with foil. This pan will be used as a weight to hold the fish flat against the frying pan to ensure that all of the skin will cook and crisp. (You will see the fish contract when it goes into the hot pan, as the skin shrinks on contact with the heat.) Warm the larger pan over medium-high heat. When hot, pour in: Olive oil, enough to generously coat the bottom.
• Add the pieces of bass, skin side down, and place the foil-wrapped pan on top of the fish. Cook until the skin is brown and crispy, about 7 minutes. Check now and then to see that the fish is indeed browning, but not overbrowning. Adjust the heat up or down to speed up or slow down the cooking as needed. When the skin is browned, remove the top pan and turn the fish. Cook for another minute or so, until the fish is just cooked through, but is still moist and tender inside. Meanwhile whisk the lemon sauce together again and pour it onto a warm plate. Serve the fish skin side up, on top of the sauce.
• Garnish the fish with a couple spoonfuls of chopped tender herbs such as parsley, chives, chervil, cilantro, or basil.
• Soak, rinse, and squeeze dry a tablespoon or so of capers. When the fish is cooked add the capers to the hot pan and sauté for a minute or two. Remove with a slotted spoon and scatter over the fish.
• Make a Beurre Blanc (Warm Butter Sauce; page 228) instead of the olive oil sauce.

WILD STRIPED BASS WITH CHARRED LEEKS AND SQUID VINAIGRETTE

Steps:

• 1. Bring 3 quarts of water to a boil and set up an ice bath nearby. Plunge the calamari into the boiling water and cook for 30 seconds. Remove the calamari with a slotted spoon or strainer and immediately plunge it into the ice bath. Allow it to cool for 1 minute, then drain and set aside. Blanch the leeks in the same water for 8 to 9 minutes, until just tender. Refresh in the ice bath, then cut in half lengthwise.
• 2. Preheat the grill or broiler. Brush the leek halves with 2 tablespoons of the olive oil and season with salt and pepper. Grill or broil the leeks, cut side toward the heat, until charred, 8 to 10 minutes. Resist the temptation to move them more than once.
• 3. In a 12- to 14-inch sauté pan, heat 3 tablespoons of the oil over high heat until smoking. Season the fish fillets with salt and pepper and cook, skin side down, for 5 to 7 minutes, or until the flesh is crispy and moves easily without tearing.
• 4. While the fish cooks, combine the wine, lemon juice, and squid ink in another sauté pan and bring to a boil. Turn off the heat and whisk in the mustard, then the remaining 4 tablespoons of olive oil. Season with salt and pepper and add the calamari. Keep warm.
• 5. Turn the fish over and add the leeks to the pan. Cook the fish on the other side for 2 to 3 minutes and heat the leeks through. Place two leeks in the center of each of four warmed plates. Place one fillet atop each bed of leeks, flesh side up. Drizzle each fillet with some of the squid vinaigrette and garnish with the tentacles and lemon zest. Serve immediately.

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.

CHARRED STRIPED BASS NIçOISE

Steps:

• Heat oil in a small pan, add garlic and cook over medium heat until golden. Remove from heat, drain garlic and chop it.
• Brush fish with half the oil on both sides. Brush flesh side with lemon and season with salt and pepper. You will need two large spatulas to turn fish; if you do not have them, cut fillet in half or in 4 portions. Brush tomato slices with remaining oil.
• Heat grill to very hot and oil grates. Briefly sear tomato slices, turning once. Remove to a platter and tent with foil to keep warm. Use edge of spatula to scrape grates clean. Re-oil. Place fish, skin side up, on grill. Cook about 5 minutes. Use spatulas to turn. Cook 3 to 4 minutes on skin side, until skewer inserted horizontally in the middle feels just warm. Salmon needs less time.
• Transfer fish to a warm platter and pave flesh side with overlapping tomato slices. Scatter with olives, chopped garlic and basil and serve, with aioli on the side, if desired.