Mediterranean Striped Bass
The striped bass in this photo came straight off Capt. Len’s boat!
4 pieces of fresh striped bass
1 lemon cut in half and then slice one half into 4 rings/slices
salt and pepper
8 kalamata olives diced
1 Tablespoon capers drained and diced
2 Tablespoons fresh parsley chopped
1. Season the pieces of stripped bass with salt and pepper.
2. Tear out 4 squares of tin foil large enough to make a pouch for each piece of fish
3. Place a slice of lemon in each one
4. Place the fish on top of the lemon
5. Add a pat of butter on top of each
6. Mix together chopped parsley, capers and olives and add evenly on top of the butter
7. Squeeze the other half of the lemon over each pouch
8. Close the foil pouches and place on a hot grill for approx. 10 mins. depending on the size of the fish
When fish is done remove it from the foil and serve it with your favorite starch and veggies. Don’t forget to pour the left over juice from the pouch over the fish when it’s on the plate! Served over lemon butter couscous with grilled zucchini in the picture
Seabass is a very popular fish in Spain, and this recipe brings out its unique flavor exquisitely. Use fresh seabass.
4 pieces of fresh sea bass
1 shallot finely chopped
salt and pepper
2 tbsp olive oil
1. Season the pieces of sea bass with salt and pepper.
2. Place a frying pan with a knob of butter and a couple of tbsps of olive oil over a low heat.
3. Place the sea bass in the oil and butter and lightly fry turning over once.
4. Add the chopped shallot and continue frying adding some freshly ground pepper. (green pepper corns if possible)
5. Pour the cream over the sea bass and continue cooking. Place in a hot oven (preheated to 200 degrees) for 10 mins.
6. Remove from the oven and serve on preheated plates. Garnish with fresh parsley.
Nantucket Baked Bluefish
This oft-repeated recipe does the best job of disguising and at the same time complementing the infamous bluefish flavor.
3lb bluefish fillets
Unsalted butter for baking dish
1tsp freshly-ground black pepper
1 1/2cup sour cream
1/2 cup good-quality mayonnaise
3tbsp chopped fresh chives
3tbsp lemon juice
1. Preheat oven to 400 degrees. Wash and pat dry the fillets.
2. Butter a baking dish and place the fillets in it. Rub them with the salt and pepper.
3. In a bowl, combine the sour cream, mayonnaise, chives and lemon juice.
4. Cover the fish with this mixture. Bake for 20 minutes, or until the fish is firm and opaque all the way through.
5. Then set under a broiler for 5 minutes to brown. This recipe yields 4 to 6 servings.
Braised Fresh Tuna
2 tsp. rosemary, crumbled
2 tsp. sage, crumbled
2 cloves garlic, minced
4 tuna steaks
2 tsp. olive oil
2 tsp. unsalted butter
2 large onions, sliced
1-3/4 cups vegetable stock
1/4 cup sun dried tomatoes, chopped
1. Combine half the rosemary, half the sage, garlic, and salt and pepper to taste. Sprinkle herbs on both sides of tuna steaks, pressing with hands to adhere.
2. Heat oil and 1 tsp. butter in a heavy nonstick frypan over medium high heat. Cook tuna 1 minute per side or until golden. Transfer to a platter.
3. Melt remaining butter in same pan. Cook onion 7-8 minutes or until onion is browned and just tender. Add stock to pan, stirring with a wooden spoon to deglaze. Simmer about 3 minutes. Stir in remaining rosemary and sage and bring to a boil. Simmer 4 minutes.
4. Return tuna to pan with any juices from platter along with sun dried tomatoes. Reduce heat to low. Simmer 3-4 minutes, basting fish occasionally with sauce, until tuna is slightly pink inside and sauce coats the back of a spoon. Serve caramelized onions over tuna steaks.