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Print Wulf's Kitchen: Striped Bass with Warm Tomato Vinaigrette and Sautéed Greens
Serves: 2-3
Prep Time: 10-15 min.
Cook Time: 30 min.
Difficulty: EasyStriped bass is an ultimate sign of summer in New England. It’s a favorite of both recreational and commercial fishermen. Our head fishmonger, Max Harvey, created this flavorful summer recipe in our test kitchen. He used beautiful iridescent striped bass, but it could work with other seasonal fish as well, like bluefish.
To make it a meal, Max added a side of rice and sauteed broccoli leaves straight from his garden. Cauliflower leaves, collard greens, broccolini, or broccoli rabe could also be used.
Recipe by Max Harvey
Ingredients
For the greens
- 1 bunch broccoli leaves with tender stems and florets included
- 2 cloves garlic, chopped
- Olive oil
- Salt, to taste
For the fish
- 1 lb. striped bass, cut into 2-3 portions
- Wulf’s sumac & cumin spice blend
- Salt, to taste
- Canola oil, for the pan
For the vinaigrette
- 1 clove garlic, chopped
- 1 pint cherry tomatoes, halved
- Handful basil leaves, chiffonade
- ½ cup olives (green or black), pitted and halved
- ¼ cup sundried tomatoes, cut into thin strips
- ¼ cup red onion, finely diced
- ¼ cup white wine vinegar
- 2 tablespoons butter, cut into 4 pieces
To serve
- Cooked jasmine rice, to serve
- Fresh thyme, for garnish
Instructions
For the greens
1.
To prepare the greens, remove the tough stems and fibrous inner vein from the broccoli leaves. Cut leaves into smaller, bite-sized pieces.
2.
Heat a large drizzle of olive oil in a sauté pan over medium high heat. Give the entire pan a nice coating of oil.
3.
Add the broccoli leaves and any tender stems with florets along with the garlic to the pan. Use a heavy lid or pan (smaller than your cooking vessel) to press down on the greens. Cook for 4-5 minutes, or until the leaves and stems are tender.
4.
Remove from heat and set aside. The greens can be reheated prior to serving if desired.
For the fish
1.
With a sharp knife, score the skin of the striped bass. This helps prevent the skin from curling during cooking. Season the fish with the sumac and cumin spice blend.
2.
Heat a drizzle of canola oil in a large sauté pan over medium-high heat. Place fish flesh side down in the pan and cook for 3-4 minutes. Sprinkle the skin with salt. This will help the skin to crisp.
3.
Flip the fish over. Use a heavy lid or pan (smaller than your cooking vessel) to press down on the fish for the first 1-2 minutes of cooking on this side. Continue cooking on the skin side for another 4-5 minutes, or until the fish is just about done. Flip the fish in the pan again for easier removal.
4.
Remove the fish from the pan and set aside to rest while you make the vinaigrette, but do not discard the juices left from cooking the fish.
For the vinaigrette
1.
Place your sauté pan over medium high heat (the same one you used for cooking the fish). Add garlic and cook for about 1 minute.
2.
Add olives, tomatoes, onions, and sundried tomatoes and increase the heat to high. Briefly sauté for 1-2 minutes until the tomatoes start to release their juices.
3.
Pour in the white wine vinegar and continue cooking, allowing it to reduce slightly for another minute or so.
4.
Add the butter, in pieces, and stir so it emulsifies into the sauce. Remove vinaigrette from heat and sprinkle in basil. Season with salt to taste. You’ll want to serve it while the vinaigrette is warm.
To serve
1.
Transfer pieces of striped bass to a serving platter. Pour the warm vinaigrette over the fish. Garnish the platter with fresh thyme.
2.
Briefly reheat the greens in the sauté pan if desired. Transfer to a serving plate. Serve immediately alongside the fish and white rice.