Striped bass is perhaps one of my favorite fish to eat. Filets are thick, white, and flaky, with a very mild flavor Striped bass work well in a wide variety of land-based recipes, with one of my favorites being Striped Bass Piccata served over risotto.
Part of what makes for such a delicious meal is that striped bass lends itself to absorbing flavors from spices and vegetables. While Striped Bass Piccata is my favorite, many other fish such as cod, haddock, freshwater bass, trout, and salmon are easily substituted.
3 tablespoons olive oil
¼ cup butter
4 tablespoons all-purpose flour
½ cup thinly sliced onions
½ cup diced red bell pepper
1 garlic clove, minced
1 tablespoon capers
¼ teaspoon ground cumin
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon crushed red pepper
2 (6-ounce) striped bass filets
White wine to taste
Heat oil and butter in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic. Sauté for 2 minutes. Mix flour, cumin, salt, pepper and red pepper in a bowl. Dredge the striped bass filets in the flour/spice mixture and add to skillet. Add in capers and white wine to taste. Cover and cook for 5 minutes. Gently flip and cook for 5 minutes. Spoon sauce over fillets.
Begin risotto preparation 15 minutes prior to beginning the piccata recipe.
1/2 cup chopped onion
1/4 cup butter
1 cup uncooked risotto rice
1/3 cup dry white wine
2 cups chicken broth
3 cups water
1/4 cup grated Parmesan cheese
Salt and ground white pepper, to taste
1/2 cup heavy cream
Sautee onion in 2 tablespoons butter in large skillet over medium heat. Add risotto rice and stir 2 to 3 minutes. Add wine and stir until absorbed. Increase heat to medium high and add 1 cup chicken broth. Cook, uncovered, stirring frequently, until broth
Continue stirring and adding remaining 1 cup broth and water. Make sure each cup is absorbed before adding another. Cook until rice is tender (about 25 to 30 minutes).
Stir in cheese, salt, pepper, cream and remaining 2 tablespoons butter. Stir until mixture is creamy (about 2 minutes).
Serve immediately and flatten into a rectangular shape. Add striped bass filet, vegetables, and ladle sauce over the meal.
Tom Keer is a freelance writer who lives on Cape Cod, Massachusetts. He regularly writes for over a dozen magazines, and is the contributing editor of Fly Rod and Reel and Fly Fish America and a columnist for The Upland Almanac. His book a “Flyfisher’s Guide to the New England Coast” was published by Wilderness Adventures Press in 2010. Visit him at www.tomkeer.com or at www.thekeergroup.com
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