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Striped Bass with Endive and Spring Onions MARIO BATALI

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Need a delicious dish? Look no further!

ingredients
STRIPED BASS WITH ENDIVE AND SPRING ONIONS
2 tablespoons olive oil
1 bunch red spring onions (red and light green parts sliced in half lengthwise, dark green parts chopped)
4 skin-on wild striped bass filets (3-4 ounces each)
1/2 cup white wine
4 endive (thinly sliced on a bias with root end removed)
1 stick unsalted butter
1 lemon (zest and juice)
2 tablespoons capers in brine (drained and rinsed)
1/4 cup parsley (chopped)
Kosher salt and freshly ground black pepper

directions
Heat a large saute pan with olive oil over medium high heat. Pat the striped bass dry and season with Kosher salt and freshly ground black pepper. Add the spring onions followed by the striped bass filets skin side down and sear until nice and crispy, about 5 minutes. Gently turn them over and cook for an additional 30 seconds. Remove the bass to a plate.
To the same pan, deglaze with the white wine and add the endive, season with salt and pepper and cook until slightly softened. Add the butter and swirl the pan around until the butter is emulsified and remove from heat. Add the lemon zest and juice, capers and parsley. Serve immediately.
Tip: Score the skin of the fillet so it stays flat while cooking.

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