 |
 |
|||
|
|
|
|||
|
Striped Bass with Tangerines and Olives Serves 4 6 tangerines 4 tablespoons unsalted butter 2 large shallots, cut in half and thinly sliced 1/4 cup freshly squeezed lemon juice 1/3 cup dry white wine Salt and freshly ground black pepper, to taste 1/2 cup sliced, pitted, wrinkled black olives 1/2 bunch Italian parsley, chopped 4 6-ounce farmed striped bass fillets*, with skin 2 tablespoons extra virgin olive oil Salt and freshly ground black pepper, to taste Squeeze three of the tangerines and reserve the juice. Peel the other three tangerines and separate into sections. Cut each section into 3 pieces. Remove and discard seeds. In a small saucepan, melt 2 tablespoons of the butter over medium heat. Add shallots and cook for 2 to 3 minutes. Add the reserved tangerine juice, lemon juice, wine, and salt and pepper to taste. Bring to a simmer and cook until reduced by half. Remove from heat and stir in the tangerines, olives, parsley, and remaining 2 tablespoons of butter. Taste and adjust seasonings as necessary. Reserve in a warm place. Preheat grill to high. With a very sharp knife, score the skin side of each fillet. The cut should pierce the skin but not the flesh. Brush or rub the fish with the olive oil and season evenly with salt and pepper. Wipe grill with an oiled paper towel and place the fish fillets on the grill skin side down. Grill 3 to 4 minutes on the skin side, until skin is crispy and a 1/2-inch margin of opaque flesh has formed all around the edges of the fillet. Flip fish and cook one minute on flesh side. Remove from grill and place on plates, skin side up. Spoon warm sauce over fish fillets and serve. * According to the Monterey Bay Aquarium Seafood Watch program, when it comes to sustainable seafood, striped bass is a “Best Choice”. But be sure to only eat farmed striped bass because wild-caught striped bass has high levels of contaminants such as mercury. For more info about sustainable seafood, go to www.seafoodwatch.org. |
 |
||
|
|
||
|
|
||
| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
