2 In The Kitchen: Chefs Joe DeNicola And Anthony D'Amico Cook Up Pan Seared Striped Bass
NEW YORK (CBSNewYork) - If you're looking for a new treat for your family during big get togethers, why not try out this festive meal.
For more information about Chefs Joe DeNicola and Anthony D'Amico, click here.
Click here for a printable version of this recipe (.pdf)
PAN SEARED LOCAL STRIPED BASS WITH TRI COLOR SALAD & GINGER SCALLION DRESSING
FISH
- Cut Striped Bass into 6oz portions- keeping skin intact.
- Score the skin using a sharp knife to prevent curling and season with sea salt and black pepper.
- Heat small amount of oil in a stainless steel frying pan.
- Sear the fish, skin side down. Then flip over and add ½ cup of white wine and continue cooking until just cooked through.
DRESSING
- 3 Tbs Minced Ginger
- 1 Tsp Minced Garlic
- 2 Bunches of Chopped Scallions
- 2oz of Orange Juice
- 4oz White Balsamic Vinegar
- 1 Tbs Whole Grain Mustard
- 1 Tbs Honey
- 16 oz of Extra Virgin Olive Oil
- Salt & Pepper
Combine all ingredients with the exception of the oil in a blender and puree until smooth. Slowly add oil until thick and emulsified.
SALAD
Mix equal parts of red endive, mizuna and frisee with ginger scallion dressing and 1 cup of cherry tomatoes.
CRISPY CHICK PEAS
Toss well drained chick peas with olive oil, salt and pepper. Lay out flat on sheet pan and bake at 250 degrees for 20 minutes until lightly browned and crispy.
PRESENTATION
Pile medium sized portion of dressed salad in center of plate. Place 6oz portion of fish on top. Garnish with whole leaves of red endive, crispy chick peas and extra dressing around the plate.
