Filed Under: Fish, main-dish, north-american, sear, Under 20 Mins

Striped Bass

This basic method can be used to cook any firm, meaty fish filet, such as snapper, grouper or salmon

April 8th, 2012

*Find this and other great recipes in… Recipes: A Collection for the Modern Cook by Susan Spungen. A collection of easy recipes for home cooks, accompanied by 100 colour photos, in the same classic, simple style. *This recipe has been adapted from its original.

Age is just a number: Aged vinegar doesn’t have to be top-of-the-line, $80-a-bottle stuff, but it should be a cut above your basic supermarket variety & reserved for use as a condiment.

Serving Suggestions: Serve with steamed green beans & roasted tomatoes, with a drizzle of syrupy balsamic vinegar over the top.
Servings
4
Prep Time
3 minutes
Cook Time
15 minutes
Ingredients
  • 4 6- to 8-oz. striped bass filets
  • Salt and pepper to taste
  • Extra-virgin olive oil
  • Aged balsamic vinegar
Directions
  1. Preheat oven to 350°F.

  2. Rinse fish and pat dry with paper towels. Transfer to a large plate, season both sides with salt and pepper, and coat lightly with oil.

  3. Heat a large cast-iron skillet (bottom lightly coated with oil) or nonstick frying pan over high heat until quite hot. Place fish skin-side up in pan, reduce heat to medium-high and cook until well browned, about 5 minutes. Turn fish over with spatula and cook for 1 minute.

  4. Transfer pan to oven and cook until fish is nearly opaque in centre, about 7-10 minutes.

  5. Divide fish among four plates and drizzle with balsamic vinegar.

Striped Bass

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