Mustard and Creme Fraiche-Roasted Fish

This is a quick, easy, and tasty Ina Garten recipe. The whole thing takes about 20 minutes. The sauce is so flavorful.

Serves 2

Ingredients:

2 filets of fish (I used striped bass - wonder why?)

1/2 cup creme fraiche 

1.5 tbsp Dijon mustard

1/2 tbsp grainy mustard

1 small shallot, finely chopped

1 tsp capers, drained

Salt and pepper

Directions:

Preheat the oven to 425. Mix the creme fraiche, mustards, shallot, and capers and season with salt and pepper. 

Grilled Dill-Marinated Bass

Searching my brain for another bass week recipe, I was trolling through the grocery store while they were unloading dill. It smelled so fresh and nice that I plucked some up, along with shallots, lemon, olive oil, and parsley. I marinated the fish in a mix of the herbs, shallot, olive oil, and lemon zest with plenty of salt and grilled it over charcoal. It was fresh and tasty and the charcoal grill gave it a great crust. We had it with grilled asparagus.

Ingredients:
a handful of fresh dill, chopped
a small handful of fresh parsley, chopped
1 small shallot, diced
2 tbsp olive oil
1 tbsp kosher salt
zest of 1/2 a lemon
1 large filet of striped bass

Jerk Striped Bass with Spicy Pineapple Salsa

Yum! We had this on Sunday night and I will definitely be making it again soon. It's a great, spicy, and bright dish. 

Ingredients:

1 large striped bass filet (enough for two)

1.5 tbsp jerk paste

Olive oil 

Salt 

1.5 cups diced pineapple

1/2 a very spicy cherry bomb pepper (or jalapeño to taste)

Juice of 1/2 a lime

1/2 red onion, finely diced

Pan-Seared Bass in a Cauliflower Faux Cream Sauce with Sauteed Tomatoes and Pine Nuts

As part of bass week, I was crazing something a little more creamy. I'd seen something about a cauliflower sauce and wanted to try it. I had a great fish the other day at Montmartre that had a cream sauce, so that was my inspiration (plus wanting to try a cauliflower sauce). It was delicious. Jamie loved the cauliflower sauce and wants to put it on everything. The best part is, it's actually pretty healthy. Certainly way healthier than any cream sauce. The cooked tomatoes give a little brightness and the pine nuts add a good texture.

Ingredients:

2 big single servings of bass

1 small head cauliflower, broken into florets

4 cloves roasted garlic

8 cherry tomatoes

1 tbsp pine nuts

olive oil

salt and pepper

Directions:

Pat dry and season the fish with salt and pepper. Put the cauliflower a pot and cover with water and add salt. Bring to a boil and cook until very tender, about 10 minutes.

Bass Tacos

Another bass recipe! I love fish tacos, and they're easy and pretty healthy. These were extra delicious and I can't wait to make them again with some of our frozen bass. Blackening the bass a little gives it a more meaty, BBQ flavor.

Ingredients:
A 3" thick bass fillet (or bigger if there are more of you)
A little chili powder, cumin, salt, and pepper
Corn tortillas
Red onion, sliced
Jalapeno, sliced
Avocado, sliced
Cilantro, chopped
Tomatillo salsa

Directions:
Season the bass fillet with salt, pepper, cumin, and chili powder.

Striped Bass Ceviche

Another bass recipe! Ceviche. I love making ceviche, and this one is very easy. It's perfect with super fresh fish (other thick, white fish will work well too, like mahi mahi). 

Ingredients:

1 1/2" thick striped bass fillet, diced

Bass Week 2013

This week on the blog is going to be Bass Week. On Sunday I went fishing for striped bass in Montauk with some friends. It was so much fun! We chartered a fishing boat and pushed off at 5:30am. 

It was an early start for sure, but worth it. We caught the most fish right before/at sunrise. Maria caught this huge 35 lb striper.

I was catching bluefish for a while but finally reeled in two stripers.