Recipe. You Won't Want to Miss This!
Striped Bass with Shallots and Lime
This dish was as beautiful as it was delicious.
1 lb. skinned thick filet of striped bass, cut into 4 equal portions
2 shallots, peeled and finely chopped
dash of hot sauce or pinch of pepperoncini
1 lime, sliced as thinly as possible
salt and pepper
olive oil
Oil a baking dish in which the medallions of fish will just fit with a thin layer of olive oil. Place the fish cut side down in the dish and season with hot sauce and salt and pepper.
Sauté the shallots for a few minutes on medium heat in olive oil, until limp. Scatter shallots over the fish, and top with the thinnest possible slices of lime. Sprinkle a little olive oil over everything and bake in a 350º F oven for ten minutes. Switch the oven to broil and lightly brown the top. Serve with a grain or just a salad.
Serves 3-4.
Editor's Note: I tried this recipe, and in fairness I must say up front that I was gifted freshly caught striped bass, so I had a great start. This was among the best striped bass recipes that I have had ever. It was flavorful, yet delicate and the fish was the star of the show.
