Bass With Truffle Vinaigrette
Warm Salad of Striped Bass
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 1pound fresh wild striped bass fillet (the farm-raised, fresh-water striped bass will not do)
- 1cup dry white wine
- ¼ to ⅓cup extra virgin olive oil
- ⅓cup lemon juice or to taste
- Salt and pepper to taste
- ½cup cilantro leaves, chopped medium-fine
- 48or so small black and green olives
Preparation
- Step 1
Trim the bass of the dark portion and any stray bones. Skin and cut into 1-inch cubes. In a 2-quart saucepan, heat the wine to boiling over high heat, add the bass and reduce heat to medium. Poach the bass until it is white and firm but still juicy, 3 to 4 minutes, turning pieces to cook evenly and watching carefully so the fish does not overcook. Timing is important.
- Step 2
Drain the bass in a colander and place in a bowl. Break the fish apart into lump-crab-meat size pieces with a fork. Add ¼ cup oil and toss to coat, adding more oil if necessary. Add the lemon juice and toss; season with salt and pepper. Fold in the cilantro. Divide among 4 plates and garnish each with olives. Serve while still warm.
Similar Recipes
Chile-Crusted Black Sea Bass
Striped Bass With Potatoes and Olives
Sea Bass Fillets with Mushroom Beurre Noisette
San Francisco-Style Vietnamese American Garlic Noodles
Baked Sea Bass Stuffed With Shellfish
Baked Sea Bass With Potatoes, Tomatoes and Onions
Lemony Shrimp and Bean Stew
Baked Fish With Slow-Cooked Peppers
Striped Bass all’Amatriciana
Steamed Wild Striped Bass With Coconut Rice and Apple-Banana Chutney
Parmesan-Crusted Salmon Caesar Salad
Striped Bass with Fresh Figs
Shrimp Pasta
Roasted Halibut With Cumin, Lemon and Bay
Fish Skewers With Herbs and Lime
Grilled Striped Bass With Charred Kale and Yellow Squash
Striped Bass or Mahi Mahi With Fennel, Leeks and Tomatoes
Halibut With Brown Butter, Lemon and Sage
Seafood Boil
Private Notes
Cooking Notes
Advertisement