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RECIPE

Serves 2

A CookTale

The fillets of Wild Striped Bass were splendid. When combined with Piperade, a mixture of tomatoes, bell peppers, onions, garlic and seasonings, a signature sauce of the Basque Country in Southwestern France, the Striped Bass took on a new dimension. I highly recommend this combination the next time fish is on your mind.

INGREDIENTS For the Pipernade

2 Onions
1/4 Cup of EVOO
2 Green Peppers, seeded, & thinly sliced crosswise
4 Garlic Cloves thinly sliced
2 Tomatoes, coarsely chopped
1 tsp of Salt
1/2 tsp of White Pepper
1/2 tsp of Cayenne Pepper
Pinch of Sugar

METHOD For the Pipernade

1. Using a mandoline or a sharp knife, slice the Nnions crosswise as thinly as possible. Separate the slices into rings.
2. In a saute pan over high heat, warm the 1/4 cup of EVOO. Add the Onions, Green Peppers & Garlic. Saute until the vegetables are soft & golden brown, about 10 minutes.
3. Add the Tomatoes, 1 tsp of Salt, 1/2 tsp of White Pepper, the Cayenne Pepper & the Sugar. Stir until blended, then cover. Reduce the heat to medium & continue to cook, stirring occasionally, until soupy, about 15 minutes.

RECIPE For the Bass Fillets

1 TB of EVOO
1 TB of Butter
2 Striped Bass fillets with skin intact

METHOD For the Bass fillets

1. In a nonstick saute pan over high heat, warm the EVOO & Butter. Sprinkle both sides of the bass fillets with Salt & White Pepper.
2. Place the fillets in the hot pan, skin side down, & cook until the skins are crisp & golden brown, about 2-3 minutes. Turn the fillets over & continue cooking until opaque throughout when pierced with a knife, about 1-2 minutes longer.
3. Just before the fillets are ready, taste the Piperade & adjust the seasoning if necessary. Spoon the sauce onto the center of individual plates.
4. Promptly remove the fillets from the sauté pan & lay them on top of the sauce.
5.Serve immediately.

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