Best Roasted Striped Bass With Corn Relish And Chipotle Potato Salad 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.

Chipotle Potato Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 18m

Yield 4 servings

Number Of Ingredients 11

4 large russet potatoes, about 2 1/2 pounds, peeled and thinly sliced
Salt
2 chipotles in adobo sauce, chopped, plus 2 tablespoons of sauce
3 tablespoons orange marmalade
3 tablespoons orange juice
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil. eyeball it
1 small red onion or 1/2 large, chopped
Handful chopped cilantro leaves, 2 tablespoons
Couple sprigs fresh oregano, finely chopped (or a couple pinches dried)
Salt and pepper

Steps:

Place potatoes in a pot and cover with water. Bring water to a boil and season water liberally with salt and cook the potatoes until just fork tender, 8 to 9 minutes.
Combine chipotles, sauce, marmalade, juice, vinegar in a bowl then whisk in the extra-virgin olive oil.
Drain the potatoes well, return them to hot pot to let water evaporate, then add immediately to dressing. The dressing will be better absorbed by warm taters. Toss with onions and herbs and season the salad with salt and pepper, to taste. Serve warm or chill. Drizzle a little more extra-virgin olive oil over the salad if it gets dry.

Spicy Seared Striped Bass and Corn Salad with Figs and Peaches image

Provided by Dave Lieberman

Categories main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 19

1/4 cup canola or safflower oil
3 star anise, whole
Few dashes red chili flakes
2 cloves garlic, crushed with skins still on
2 fillets wild sea bass, skin on and scored
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Corn Salad with Figs and Peaches, recipe follows
Juice of 2 lemons
1 tablespoon mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Superfine sugar
3/4 cup vegetable oil
4 ears fresh corn, husked and kernels removed
2 bunches watercress, torn into bite sized pieces
1/4 cup sliced scallions
1 peach and 1 fig, sliced, for garnish

Steps:

Heat oil in large skillet and toss in spices and garlic and saute until garlic is dark golden. Remove star anise and garlic.
Salt and pepper fish fillets. Sear skin side down first then turn and finish cooking.
Toss together corn kernels watercress and scallions. Whisk together all dressing ingredients except oil. Then slowly drizzle in oil while continuing to whisk. Pour in enough oil so dressing becomes thick and creamy and not too acidic. Season, to taste, with salt, pepper and sugar.
For the dressing: Whisk together the lemon juice, mayonnaise, Dijon, salt, pepper and sugar to taste. Whisk in the vegetable oil until emulsified. Toss the corn, watercress and scallions together and add enough of the dressing to coat the salad.

Grilled Striped Bass image

Provided by Martha Stewart

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Few sprigs thyme or oregano
2 garlic cloves, smashed
1/8 teaspoon freshly ground pepper
4 fillets striped bass, skin on (about 6 ounces each)
Coarse salt
Fresh chives, cut into 3/4-inch lengths, for garnish (optional)
Lemon wedges, for garnish (optional)

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.