Steamed Wild Striped Bass with Yellow Pepper Romesco, Red Pepper-Black Olive Relish and Parsley-Garlic Oil

  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 40 min
  • Inactive: 30 min
  • Cook: 35 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Parsley Garlic Oil:

1 cup finely chopped fresh flat-leaf parsley

4 cloves garlic, finely chopped

1 cup extra-virgin olive oil

Salt and freshly ground black pepper

Red Pepper Black-Olive Relish:

2 roasted red bell peppers, peeled, seeded and diced

1/2 cup pitted and coarsely chopped nicoise olives

2 cloves garlic, finely chopped

1/4 cup aged sherry vinegar

1/4 cup extra-virgin olive oil

2 teaspoons honey

1 tablespoon finely chopped fresh thyme leaves

1/4 cup chopped fresh flat-leaf parsley

Pinch salt and freshly ground black pepper

Yellow Pepper Romesco Sauce:

1/4 cup canola oil

6 cloves garlic, peeled

1 yellow pepper, roasted, peeled and seeded

2 yellow tomatoes, halved

1 ancho chile, soaked in boiling water until soft, seeded and coarsely chopped

1 New Mexican chile, soaked in boiling water until soft, seeded and coarsely chopped

1 slice white bread, crust removed, cut into small cubes

1/2 cup white wine vinegar

1/4 cup toasted whole almonds

1 tablespoon honey

Salt and freshly ground black pepper

Steamed Wild Striped Bass:

1 tablespoon coriander seeds

1 tablespoon fennel seeds

2 crushed garlic cloves

1 orange, juiced, flesh reserved

1 lemon, juiced, flesh reserved

1 tablespoon black peppercorns

Splash Spanish wine (recommended: Albarino)

4 (6-ounce) wild striped bass fillets, skin-on

Canola oil

Salt and freshly ground black pepper

Parsley leaves, for garnish

Directions

  1. For the oil: Add the parsley and garlic to a blender and with the blender on, slowly stream in the oil until combined. Season with salt and pepper, to taste. Let the oil sit at room temperature for at least 30 minutes.
  2. For the relish: Combine all of the ingredients in a medium bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
  3. For the sauce: Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Put all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the almonds and process until finely chopped. Blend in the honey and season, to taste, with salt and pepper.
  4. For the fish: Set up a bamboo steamer basket over a large pot of water. Add the coriander seed, fennel seed, crushed garlic, orange juice and remainder of the squeezed flesh, the juice of the lemon and remainder of the squeezed flesh, the black peppercorns and splash of wine to the water and bring to a simmer over medium heat. Once the water is simmering, brush each fillet with canola oil and season with salt and pepper, to taste. Put the fish, skin side, down in the steamer basket over the simmering water, and steam until cooked through.
  5. Arrange the fish on serving plates with the Yellow Pepper Romesco Sauce on the side. Top the fish with heaping mounds of the Parsley Garlic Oil and Red Pepper-Black Olive Relish. Garnish with parsley leaves and serve.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …