Best Oven Poached Stuffed Striped Bass Recipes

Roasted Striped Bass image

Provided by Ina Garten

Time 1h

Yield 6 servings

Number Of Ingredients 14

2 tablespoons good olive oil
1 cup chopped yellow onions
2 ounces pancetta or bacon, diced
1 tablespoon chopped garlic
1 (28-ounce) can plum tomatoes, drained and diced
1 teaspoon saffron threads
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1/4 cup Pernod, optional
1 (2 to 3-pound) striped bass fillet, skin removed
1 pound large shrimp, shelled and deveined
24 mussels, cleaned and debearded
2 tablespoons chopped fresh flat-leaf parsley

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.

Poached Wild Striped Bass, Cauliflower Puree Caldin, Curry image

Provided by Food Network

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 23

12 cloves garlic, peeled
1/2 cup unsweetened coconut flakes
2 tablespoons ground cumin
2 teaspoons ground turmeric
1 teaspoon freshly ground black pepper
3 tablespoons canola oil
2 white onions, sliced thinly
12 cups fish stock
1 fresh green chile, mild-to-moderately hot, including seeds
6 (6-ounce) wild striped bass fillets, skin on and 1 1/2 to 2- inches thick
Sea salt
2 (12-ounce) cans coconut milk (recommended: Chaokoh brand)
Cauliflower Puree, recipe follows
1 tablespoon canola oil
1 teaspoon cumin seeds
1 tablespoon chopped shallot
1 teaspoon chopped ginger
1 teaspoon chopped garlic
2 Roma tomatoes, chopped
1/2 head cauliflower, cut into florets
1/8 teaspoon ground turmeric
1 dried red chile, including seeds
1/4 cup vegetable stock, more if needed

Steps:

Put the garlic and coconut in a blender and blend to make a paste, adding a little water if necessary. Transfer the paste to a small bowl and stir in the cumin, turmeric, and pepper.
Heat the oil in a large pot over medium heat. Add the onions and cook, stirring frequently, until they're softened but not browned, 5 to 7 minutes. Add the garlic-coconut paste and cook, stirring often, 2 to 3 minutes. Add the fish stock and chile and simmer the sauce for 30 minutes.
Preheat the oven to 275 degrees F.
Season the bass fillets with sea salt and let stand for 5 minutes. Bring the fish stock sauce up to a boil and add the coconut milk. Bring up to a boil once again. Add the bass to the sauce and bake in the middle of the oven until the fish is just cooked through, about 15 minutes.
To serve, plate the fish on some sauce and spoon the cauliflower puree around it.
Heat the oil in a skillet over medium heat. Add the cumin seeds and cook until they're fragrant, about 1 minute. Add the shallots, ginger, and garlic and cook until softened but not browned. Add the tomatoes and saute until soft. Add the cauliflower, turmeric, and chile, and saute until just slightly golden. Add just enough vegetable stock to cover by 1/4-inch. Bring to a simmer and cook until the cauliflower is tender, about 5 minutes. Transfer to a food processor or blender and puree.