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Entree, Striped Bass
stripedbass with Sweet Carrots and cider glaze Servings: 4
Estimated cooking time: 40min Posted By: bigperpl

1/2 cup apple cider
1/2 cup cider vinegar
1tbl unsalted butter
3tbl extra vigin olive oil
1 1/2 lbs carrotspeeled and sliced on diagonal 1/8inch thick
2 garlic cloves,crushed and peeled
2 rosemary sprigs
salt and pepper
1 tbls chopped parsley
1tabl veg oil
four six once skinless stripedbass fillets

In non reative pan i use small non stick fry pan.boil cider and cider vinegar over high heat until reduced to 2 tbls remove from heat and stir in butter(i usually make extra)

in nonstick skillet heat olive oil spread carrots in even layer add garlic and rosemary. cook over mod high heat without stiring for 3 min,reduce heat to med and cook,stirring until carrots are tender and caramelized,approx 5min. discard garlic and rosemary,season with s&p stir in parsley and half of cider glaze.

in nonstick skillet,heat veg oil.season fish with s&p add to skillet.cook over moderate high heat until fillets are lightly browned,4 minutes then turn until fish is white through out about 2 min more.

transfer the caramelized carrots to plates set fish on top drizzle remaining glaze on top

feel free to change recipe to your liking,i always add extra cider and cider vinegar to make extra the way this is hardest part of meal because if you dont watch glaze it will burn,i use small pan and after cooking glaze i tilt it with something under to keep glaze in one area of pan

This Recipe was posted on: Jan 22, 2010
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