Striped Bass with Heirloom Tomato Scampi |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This one is Italy, pure and simple. Which is precisely what Italian cuisine is all about: Get yourself fresh, pure ingredients in season, plus some fine, real condiments and seasonings, and put it all together without a lot of fuss, and ecco! A simply superb meal, as healthy as they come and as good as eating gets. It's also beautiful on the plate. Note that scampi does not, in fact, mean shrimp, as many people think, but rather refers to the popular lemon, garlic, and oil preparation for shrimp in so many red-sauce Italian joints. Ingredients:
2 tablespoons olive oil |
4 striped bass fillets (6 ounces each) |
salt and freshly ground black pepper |
grated zest and juice of 1 lemon |
1/2 bunch thyme sprigs |
6 garlic cloves, finely chopped |
2 shallots, finely diced |
1 tablespoon fennel seeds, toasted in a dry skillet |
4 celery ribs, sliced 1/4 inch thick |
1 tablespoon drained, chopped capers |
1/4 cup dry white wine |
1 tablespoon red wine vinegar |
grated zest and juice of 1 lemon |
3 pounds mixed heirloom tomatoes, cut in wedges |
1 cup tightly packed hand-torn fresh basil leaves |
Directions:
1. To cook the bass: Preheat the oven to 350°F.
2. In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice. Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, 45 seconds to 1 minute. Give a light push to loosen the skin from the pan. Add the thyme sprigs to the pan. Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes. Remove fish from the oven and transfer to paper towels.
3. To make the scampi: In a large skillet, heat the garlic oil over medium-high heat. Add the garlic, shallots, and fennel seeds and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the celery and capers and cook until the celery has softened, about 2 minutes. Add the wine to the pan and cook until it is reduced by half, about 1 minute. Add the vinegar, lemon zest and juice, tomatoes, and basil and cook for 1 to 2 minutes to incorporate the flavors and heat the tomatoes through.
4. Serve the bass fillets topped with the tomato scampi.
5. Per serving: 424 calories, 35 g protein, 25 g carbohydrates, 21 g total fat (3 g saturated), 136 mg cholesterol, 7 g fiber, 252 mg sodium Nutritional analysis provided by Other
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