Pan Seared Striped Bass

June 1, 2017

Hi All!

Here I go with another fish recipe! I am super excited about this one, because it is my first time cooking Pan Seared Striped Bass and OMG… YUMMY AF! It came out so good and tasty. I felt like I was on the beach in the Mediterranean enjoying the view of the Adriatic Sea…











Yup.. that’s what I had in mind as I ate this lovely fish! Dreamy, isn’t it?

Ok back to reality. I bought a whole striped bass from Whole Foods in my area. My lovely fish butcher (I must get his name) cleaned, de-scaled, and filet the fish. I made sure to tell him to leave the skin on. Here is what he gave me:

Beautiful, isn’t it?!

This fish is tough enough to grill on an outside grill, but as you will see in my current and future fish recipe posts, my preferred method is pan searing. Pan searing is my favorite because it gives the fish a nice crunchy skin while, inside it is super tender and just melts in your mouth like yummy goodness!

I paired this fish with some easy sautéed veggies. Using a variety of sweet peppers in red, orange and yellow made the color of the veggies eye appealing. Love those little suckers. 😉 I also used cherry tomatoes, garlic, white onion and a little bit of green onion for a pop of color. You can actually sauté any veggie you like… spinach, mushroom, etc. I literally just grabbed the very little veggies I had in the fridge.

I accompanied this with some easy garlic herb noodles and my WONDERFUL fresh bread. (see future post on how I make this yummy bread!)

Ok guys…bet you are drooling and dying to know how this was made…right?!

Let’s get to it!

What you need for Pan Seared Striped Bass

2-3 lbs. of fresh striped bass or any white fish, skin on

1 – pint of cherry tomatoes

3-4 small sweet peppers or half of the larger red pepper, julienne style

1 – half of a small white onion or quarter of large one, sliced

1 stalk of green onion sliced thin

3-4 cloves of garlic chopped finely

2 – Tbs. extra virgin olive oil

squeeze lemon juice

salt and pepper to taste

How to prepare:

Cut your fish in about 6-8 oz pieces. Sprinkle with salt and pepper on flesh side. Veggies should be chopped and ready to go. Keep cherry tomatoes whole. They will burst with their yummy flavors when you sauté.

Love the color of the peppers!

Heat up medium-sized skillet on med/high heat and add one tablespoon of the olive oil. Once nice and hot, add white onions and sauté until they start to get transparent. Add garlic for about 1 minute until the aroma fills your kitchen 🙂 Add the sweet pepper, tomatoes and season with salt/pepper. I let this sauté for about 5 minutes while stirring occasionally.

While the veggies are cooking, heat up one tablespoon olive oil in large skillet on med/high heat. When nice and hot, place fish skin side down. Be careful not to overcrowd. Fish will only need 4-5 minutes to cook on skin side. Once skin is nice and crispy-golden brown then flip. The other side will only need 2-3 minutes to cook.

Veggies should be done and the tomatoes will burst with their juices. Yum! Plate the veggie and place cooked fish on top. Voila! You can prepare some simple garlic herb noodles and homemade bread. I will have recipes for those in future posts. The bread will be worth the read!!

Bon Appetit! Hopefully you liked this easy to make Pan Seared Striped Bass Recipe. I also just made some awesome Lionfish (look this crazy tropical fish up…wow!) it came out WONDERFUL and I will post the recipe for this as well!

If you make this dish, PLEASE post pics and your comments!

Until the next post!



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