Saturday, February 28, 2009
Fish on Friday: Striped Bass w/Blood Orange Shallots
After a week of eating various and sundry versions of Pork-a-polza from last Sunday, alternated with a bountiful portobello based recipe I tested for Cook's Illustrated, I was seriously ready for a meal that didn't include either ingredient.
Kate's Fish had the most beautiful striped bass. Isn't it pretty?
I roasted some asparagus and threw in some leftover fresh button mushrooms from a personal chef client's beef stroganoff this week, a few slices of fresh fennel and a couple of baby red potatoes.
I drizzled all with a little olive oil, and seasoned them with salt and pepper and a sprinkling of the Herbs in Duxelle that I picked up at The Olive and The Grape last week.
For the fish, I sauteed a chopped shallot in a little butter and olive oil, seasoned with the Herbs in Duxelle, and finished with the juice of one blood orange. I reserved that, heated more butter & oil and seared the fish on the presentation side for a few minutes, then flipped it and finished it in the oven for about five minutes.
Perfect - fresh, easy, delicious. TGIF.