| Seared Striped Bass with Orange Gremolata |
| Serves 4 |
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| Ingredients | Directions |
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Zest of 1 orange 2 tbsp chopped parsley 1/4 tsp finely chopped garlic Salt and pepper to taste |
Gremolata: Toss the zest, parsley, and garlic together. Season to taste with salt and pepper. |
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four 6oz striped bass fillets with skin 3/4 tsp salt 1/8 tsp black pepper 1 Tbsp butter |
Preheat the oven to 400F. Dry fish fillets well on paper towels. Season with salt and pepper. Preheat a large nonstick skillet over moderately high heat. When the pan is hot, add butter. When it melts, swirl the pan to cover it evenly with butter. Place fish fillets skin side down and sear until very crisp, about 4 minutes. Flip the fish and sear additional 2 minutes. Check for doneness by inserting a fork along the flakes and peeking inside. If the fish looks almost opaque in the center, it's done (it will continue to cook for about 5 minutes after it's out of the oven and will be completely opaque by the time you eat it). If the fish is not done, put it in an oven safe dish skin side up (so that the skin stays crisp), and bake in the middle of the oven for 3 minutes per inch of thickness. |
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2 Tbsp olive oil 2 tsp balsamic vinegar 1 tsp orange juice 1/8 tsp salt |
Whisk oil, balsamic vinegar, orange juice, and salt together with a fork. Serve fish fillets skin side up. Top with gremolata, and drizzle with balsamic vinegar mixture. |