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You are here: Home / 10 Ingredient Meals / Seared Wild Striped Bass with Sauteed Spring Vegetables

May 8, 2013 By Kaitlin 3 Comments

Seared Wild Striped Bass with Sauteed Spring Vegetables

Spring has some of the best vegetables and it’s about time I put some of them to use! Anne Burrell has this fantastic recipe for Seared Wild Striped Bass with Sauteed Spring Vegetables using some of bright green veggies available right now and pairs it with a method for cooking seared wild striped bass that gets the skin super crispy without it curling up.

Seared Wild Striped Bass with Sauteed Spring Vegetable

Ingredients:

  • Salt
  • 1 bunch asparagus, snapped where it wants to naturally break
  • 2 cups sugar snap peas, tips and strings removed
  • 1 cup shelled fava beans
  • Extra-virgin olive oil
  • 3 cloves garlic
  • 1/2 cup morel mushrooms, cleaned and cut lengthwise in 1/2
  • 1/2 cup chicken or vegetable stock
  • 4 (6-ounce) wild striped bass fillets, with skin

I used dried morel mushrooms so I added them to boiling water and let them rehydrate, this takes about 20 minutes so do it first. I then used 1/2 cup of this as the stock. If you are using fresh morels, use chicken or vegetable stock. Take the fish out of the fridge before starting on the vegetables.
IMG_3628
To shell your fava beans, cut into the pod and pull the seeds out. Simple enough!

IMG_3626 IMG_3627

Bring a large pot of well-salted water to a boil. Fill a large bowl with ice water and salt it well. Add the asparagus to the boiling water and cook until the water comes back to a rolling boil.
IMG_3629
Remove and place it immediately in the salted ice water.
IMG_3631
When the asparagus has cooled completely, remove it from the water and reserve. Repeat this process with the sugar snap peas and then the fava beans. You can use the same blanching water for all of the veggies, do the fava beans last. (Fava beans have very high iron content and will turn the blanching water black.)
IMG_3632 IMG_3634IMG_3633
After the beans are blanched and cooled, remove the tough outer skin to reveal the spring green fava bean.
IMG_3637Add olive oil to a large saute pan. Smash the three garlic cloves and add to the saute pan.
IMG_3630
Bring the pan to a medium high heat. When the garlic has become golden brown remove it from the pan and discard it. Add the mushrooms and stock, season generously with salt, and saute for 1 minute.
IMG_3635
Add the prepared veggies, season with salt and saute until all the ingredients are coated with oil and hot and almost all the stock has evaporated.
IMG_3638
To make the fish, pat the skin dry with a paper towel and season the fish with salt. Heat a large saute pan coated generously with extra virgin olive oil over high heat. Coat the bottom of another slightly smaller saute pan with olive oil. Gently place the fish fillets skin side down in the saute pan and place the other saute pan directly on top of the fish; do this immediately, they curl fast! (The purpose of this is to gently press the skin of the bass onto the bottom of the saute pan to achieve a crispy fish skin. Be sure to oil the bottom of the top saute pan or the fish will stick to it.)
IMG_3639
After a 3 minutes remove the top saute pan from the fish, this will allow the steam to escape and the skin to become very crispy.
IMG_3640
Cook the fish for another 2 minutes and then flip.
IMG_3641
Cook for another 3 minutes. Serve the fish with the vegetables.
Seared Wild Striped Bass with Sauteed Spring Vegetable
The skin really crisps up without shriveling, this method is awesome! The true star of this dish though is the vegetables. Fava beans are well worth the trouble, they have almost a meaty texture to them that is delicious with the asparagus and snap peas.

 

Seared Wild Striped Bass with Sauteed Spring Vegetables
Recipe Type: Seafood, Weeknight Dinner
Author: I Can Cook That
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 4
Ingredients
  • Salt
  • 1 bunch asparagus, snapped where it wants to naturally break
  • 2 cups sugar snap peas, tips and strings removed
  • 1 cup shelled fava beans
  • Extra-virgin olive oil
  • 3 cloves garlic
  • 1/2 cup morel mushrooms, cleaned and cut lengthwise in 1/2
  • 1/2 cup chicken or vegetable stock
  • 4 (6-ounce) wild striped bass fillets, with skin
Instructions
  1. I used dried morel mushrooms so I added them to boiling water and let them rehydrate, this takes about 20 minutes so do it first. I then used 1/2 cup of this as the stock. If you are using fresh morels, use chicken or vegetable stock. Take the fish out of the fridge before starting on the vegetables.
  2. To shell your fava beans, cut into the pod and pull the seeds out. Simple enough!
  3. Bring a large pot of well-salted water to a boil. Fill a large bowl with ice water and salt it well. Add the asparagus to the boiling water and cook until the water comes back to a rolling boil.
  4. Remove and place it immediately in the salted ice water.
  5. When the asparagus has cooled completely, remove it from the water and reserve. Repeat this process with the sugar snap peas and then the fava beans. You can use the same blanching water for all of the veggies, do the fava beans last. (Fava beans have very high iron content and will turn the blanching water black.)
  6. After the beans are blanched and cooled, remove the tough outer skin to reveal the spring green fava bean.
  7. Add olive oil to a large saute pan. Smash the three garlic cloves and add to the saute pan.
  8. Bring the pan to a medium high heat. When the garlic has become golden brown remove it from the pan and discard it. Add the mushrooms and stock, season generously with salt, and saute for 1 minute.
  9. Add the prepared veggies, season with salt and saute until all the ingredients are coated with oil and hot and almost all the stock has evaporated.
  10. To make the fish, pat the skin dry with a paper towel and season the fish with salt. Heat a large saute pan coated generously with extra virgin olive oil over high heat. Coat the bottom of another slightly smaller saute pan with olive oil. Gently place the fish fillets skin side down in the saute pan and place the other saute pan directly on top of the fish; do this immediately, they curl fast! (The purpose of this is to gently press the skin of the bass onto the bottom of the saute pan to achieve a crispy fish skin. Be sure to oil the bottom of the top saute pan or the fish will stick to it.)
  11. After a 3 minutes remove the top saute pan from the fish, this will allow the steam to escape and the skin to become very crispy.
  12. Cook the fish for another 2 minutes and then flip.
  13. Cook for another 3 minutes. Serve the fish with the vegetables.
3.2.1230

Related posts:

Clams with Spicy Sausage Crispy Salmon with Herb Salad Cedar Plank Fired Salmon Seared Salmon Fillets with Orzo Pilaf

Filed Under: 10 Ingredient Meals, Dairy Free, Main Dish, Seafood, Weeknight Meal Tagged With: Asparagus, Chicken Stock, Fava Beans, Garlic, Morel Mushrooms, Mushrooms, Sauteed, Seafood, Spring, Sugar Snap Peas, Vegetable Stock, Vegetables, Wild Striped Bass

Comments

  1. Demissew Tsegaye Tsegaye says

    May 8, 2013 at 2:13 pm

    found location and page

    Reply
  2. Grubarazzi says

    May 9, 2013 at 10:02 am

    What a mouth watering spring dish. Looks amazing!
    Grubarazzi recently posted..I Feel Bold, and a Classic Margarita with Fresh MintMy Profile

    Reply
    • Kaitlin says

      May 11, 2013 at 3:29 pm

      Thanks !! I love dishes that can showcase seasonal veggies!

      Reply

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