NEW YORK'S SEAFOOD COUNCIL: STRIPED BASS RECIPES

Striped Bass with Tomato Basil Cream Sauce
Serves 4

Ingredients

Method

4

Striped bass, fillets

Prepare striped bass fillets by cutting fillets in half removing the dark flesh along the dark lateral line that runs through the center of the fillet. Also remove any dark flesh on the side of the fillet that had the skin and along the belly area.
Prepare the sauce by heating the butter in a skillet or heavy-bottomed pan. Add the garlic. diced tomato and basil. Sauté for 2 to 3 minutes being careful not to let the garlic burn. Add heavy cream and reduce cream by one half. Add tomato paste and mix into sauce. Season with salt and pepper.
Broil the trimmed fillets on a rack or broil pan that allows juices to drain away for 8 to 10 minutes or until the fish begins to flake. Spoon tomato basil cream sauce over the broiled fish. Garnish with diced tomatoes and basil and serve.

Salt and freshly ground pepper to taste

2 tbsp.

Butter

1/2 bunch

Basil, fresh, finely chopped (reserve several leaves for garnish)

2 cloves

Garlic, finely minced

4

Tomatoes, peeled, chopped medium dice (reserve 1/4 cup for garnish)

4 cups

Heavy cream

4 tbsp.

Tomato paste

Adapted from a recipe by Donald J. Donovan, Shanghai Reds, Weehawkin, NJ

Ingredients		Method
4	Striped bass, fillets	Prepare striped bass fillets by cutting fillets in half removing the dark flesh along the dark lateral line that runs through the center of the fillet. Also remove any dark flesh on the side of the fillet that had the skin and along the belly area. Prepare the sauce by heating the butter in a skillet or heavy-bottomed pan. Add the garlic. diced tomato and basil. Sauté for 2 to 3 minutes being careful not to let the garlic burn. Add heavy cream and reduce cream by one half. Add tomato paste and mix into sauce. Season with salt and pepper. Broil the trimmed fillets on a rack or broil pan that allows juices to drain away for 8 to 10 minutes or until the fish begins to flake. Spoon tomato basil cream sauce over the broiled fish. Garnish with diced tomatoes and basil and serve.
	Salt and freshly ground pepper to taste
2 tbsp.	Butter
1/2 bunch	Basil, fresh, finely chopped (reserve several leaves for garnish)
2 cloves	Garlic, finely minced
4	Tomatoes, peeled, chopped medium dice (reserve 1/4 cup for garnish)
4 cups	Heavy cream
4 tbsp.	Tomato paste