|
Post by vtfishbio on May 13, 2011 19:28:59 GMT -5
Sautéed Striped Bass Grenobloise with steamed asparagus and cold black bean salad.Asparagus: Steam to tender. Drizzle with extra virgin olive oil and cracked sea salt. Black Beans: 1 can of cooked black beans. 1/2 red bell pepper finely diced, 1/2 medium red onion finely diced, 1/3 cup lime juice, chopped fresh parsley. Stir and serve cold. Striped Bass (recipe courtesy of Brian), with my own modifications: 4 large shallots, finely diced 6 cloves garlic , finely diced 3 Tbsp Butter 4 Tbsp capers 1/2 cup drinking sherry (NOT cooking sherry) Fresh squeezed juice from 1/2 lemon 1/2 cup chopped fresh parsley Trim striped bass into even portions. Dip each piece in egg wash, then dredge in salt and peper seasoned flour, mixed with 1/4 cup cornmeal. In a large skillet, sauté bass in thin layer of olive oil until golden, then turn and do the same to the other side. AT THE SAME TIME IN A SECOND SKILLET Melt butter and heat. Add shallots and garlic and simmer until soft and turning brown. Add sherry, lemon juice, and capers, reduce by about 1/3. Add chopped parsley, swirl and cook another minute. Plate the fish portions and spoon sauce over each piece.
|
|
|
Post by surprise on May 13, 2011 20:22:26 GMT -5
OK Then.....and I'll also have a cold Chardonay Please
I hear there are there Striped Bass In Goshen Dam....Huh ?
Fish On ! Randy
|
|
|
Post by brian on May 14, 2011 9:49:40 GMT -5
Very nice plate! Bon appetite!
|
|
|
Post by sleepswithdafishes on May 14, 2011 10:53:17 GMT -5
Jeez fishbio I have cooking for a living my whole life couldnt have done it better!!!!! Sleeps
|
|
|
Post by plantstone on May 26, 2011 21:42:26 GMT -5
Sherry, capers, and shallots. Yeah, alright
|
|
|
Post by vtfishbio on Jun 3, 2011 10:25:22 GMT -5
Thanks Sleeps! I'm no professional chef, but I like to cook ....
|
|