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Entree, Striped Bass
Striped Bass w. White Wine Tomato Caper Sauce

Servings: 4
Estimated cooking time: 25
Posted By: surfnsweet

Take Some Thick Striped Bass Filets(skinned)and rub them with some sea salt and fresh ground pepper.

Sear them over High Heat quickly on each side in a Hot Iron Pan with clarified butter and olive oil. Do not worry about cooking them completely but sear them good on all sides.  Remove the filets from heat to a shallow baking dish.

Add to the sautee pan diced shallots and garlic and a little more oil if necessary. Do not burn garlic. Add white wine and make sure any pieces of fish and stock are well incorporated in the drippings pan.  Allow alcohol to cook off for a minute.

Reduce heat  Add capers, crushed FRESH plum tomatoes(just squeeze them in hand over bowl and allow for chunks and seeds(remove seeds if desired by straining but leave lumpy pieces) and simmer slowly for 10 minutes stirring to avoid burning but not too vigorously to break up all the tomato chunks.  Add artichoke hearts and simmer another minute. For a thicker sauce add a tablespoon of tomato paste.  Keep in mind that it's a fresh and light lumpy marinara style sauce your after though, not a pureed spaghetti sauce.  Add a few leaves of fresh basil if desired.

Take this sauce mixture and pour over striped bass. Cover and place in a 450 oven for about 10-15 minutes or uncovered under broiler until fish flakes easily.  Serve over basmati or rice pilaf. Superb and fresh sauce.  Do not overcook.

This Recipe was posted on: Sep 11, 2009
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