We are absolutely delighted with our new home and the surrounding area. The location is breathtakingly beautiful, and we have access to almost everything we need within 30 minutes, including being able to catch a Cleveland Browns game! We have recently discovered a fantastic variety of fish that is available here. Coming from a place where the fish selection was limited, we are like two kids in a candy store. In our previous location, the best fish we could get was salmon, which we both love, but having more options is amazing. We recently tried cod and created some amazing dishes. Our absolute favorite so far has been striped bass.
Yes, we have had this spicy lemon-ey caper Striped Bass 3 times in the past couple of weeks. You know it's bad when the fishmongers at the grocery store get excited to see you and they know what you are going to order. Next week I'm going to trick them and try some Mahi Mahi. I'll show them Haha
Seriously, this fish is so good. If you haven't tried Striped Bass, I highly recommend getting a few fillets. It's farm-raised in Todos Santo Island, located 8 miles from the coast of Ensenada in Northern Baja California, Mexico. Interestingly, they feed the fish with natural food that it would get in the wild, containing no hormones or antibiotics. This information gave us the confidence to purchase this fish. We might even plan a visit to the farm someday, all in the name of research, of course.
So easy and fun to make
This recipe is incredibly easy to make and will impress everyone with its presentation.
Striped Bass with Lemon Shallot Sauce
We created a delicious lemon shallot sauce with only two tablespoons of olive oil. We served it with a nice salad for a rewarding dinner.
Sautéed Striped Bass
Ingredients
- 1 Pound Striped Bass
- 2 Lemons
- 1 Large Shallot
- 2 Cloves Garlic
- 1 teaspoon Salt
- 2 Tablespoons Capers Or more to taste
- 2 Tablespoons Olive Oil
- ½ Cup White Wine
- 1 teaspoon Louisiana spice We used Spice Island
- 4 Serrano peppers Optional
Instructions
- To make charred lemons, first, cut them in half. Take a large Sauté pan and place the lemons in it, cut side down. Set the cooktop to medium-high heat and wait for the pan to heat up. Keep checking the lemons every 30 seconds or so until they get lightly charred, which should take about 5 minutes.While the lemos are charring, chop the shallots and garlic and measure the wine and capers. If you want to add peppers to the dish, slice them into small pieces.
- Once the lemons are charred, remove them from the pan and leave any leftover pieces or juice in the pan. It will come in handy while cooking the fish. Add ½ a tablespoon of olive oil to the pan and sauté the shallot and garlic until they are soft.
- To season the fish, simply sprinkle it with Louisiana seasoning mix or your favorite seasoning for fish.
- Remove the shallot and garlic from the sauté pan and heat an additional 1 ½ tablespoons of olive oil.
- When the oil is hot add the Fish to the Sauté pan skin side down.
- Cook the fish undisturbed until the skin is brown and the flesh is almost opaque for about 5 minutes.
- When the fish appears to be almost cooked, gently shake the sauté pan. When the fish is cooked, it will naturally release from the pan making it easy to flip without sticking. Cook for an additional minute.
- Reduce the heat to medium-low, then add the juice from one of the chard lemons, capers, and wine to the pan. Cook for a minute or so.Spoon the sauce mixture over the fish and serve with the lemon halves.
- Enjoy
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