Recipe courtesy of Eric Ripert
Show: Avec Eric
Print
Sauteed Striped Bass with Green Papaya Salad and Citrus Vinaigrette
Total:
45 min
Active:
45 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Citrus Vinaigrette:
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced shallots
  • 3 blood oranges, juiced
  • 3 navel oranges, juiced
  • 1/4 cup extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper
Green Papaya Salad:
  • 1/2 green papaya, peeled and seeded
  • 2 tablespoons fish sauce
  • 1 tablespoon extra-virgin olive oil
  • 10 leaves fresh cilantro, cut into chiffonade
  • 1 lime, juiced
  • 1/2 carrot, cut into julienne
  • 1/4 small red onion, cut into thin julienne
  • Fine sea salt and freshly ground black pepper
Fish:
  • 2 tablespoons vegetable oil
  • Four 6-ounce striped bass fillets, skin off, cleaned of blood line (see Cook's Note)
  • Fine sea salt and freshly ground black pepper

Directions

Preheat the oven to 450 degrees F.

For the citrus vinaigrette: In a small saucepot, combine the ginger, shallots, blood orange juice and navel orange juice. Bring to a boil over high heat and reduce the juice by about half until it starts to have a thick consistency. Reduce the heat to a low simmer and slowly drizzle in the extra-virgin olive oil while whisking, creating an emulsion. Season with salt and pepper. Set aside.

For the green papaya salad: Cut the green papaya into manageable, stable pieces and then thinly slice into julienne. Add to a bowl and combine with the fish sauce, extra-virgin olive oil, cilantro, lime juice, carrots, onions and some salt and pepper. Mix everything together and set aside.

For the fish: Divide the oil between 2 ovenproof saute pans and set over medium-high heat until the oil is very hot but not smoking. Season the striped bass on both sides with salt and pepper. Place the bass in the pans (2 in each) presentation-side down and sear until golden brown. Turn the fish over and put the pans in the oven until a metal skewer can be easily inserted into the fish and feels warm to the touch when left in for 5 seconds, 2 to 3 minutes. (If the striped bass is only 1 inch or thinner, the fish can be cooked all the way on the stove top, without going into the oven.)

While the striped bass is cooking, reheat the citrus vinaigrette, whisking over low heat.

To serve, arrange a bit of the green papaya salad in a nice pile in the center of 4 plates. Place the striped bass on the piles and put a little more of the salad on top of each piece of fish. Spoon the citrus vinaigrette around the fish and serve immediately.

Cook's Note

When choosing the fish fillets for this dish, try to get uniform fillets cut from the head end of the fish. These fillets will be about 1 1/2 to 2 inches thick. If you can only find thinner tail fillets, you will need to cut the cooking time a bit or simply cook the fish completely on the stove rather than finishing it off in the oven.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Striped Bass Crudo

Recipe courtesy of Cooking Channel

Crispy Striped Bass with Sauteed Baby Morels and Watercress Sauce

Recipe courtesy of Emeril Lagasse

Striped Bass in Salt Dome

Recipe courtesy of Alton Brown

Wild Striped Bass with Favas and Couscous

Recipe courtesy of Debi Mazar and Gabriele Corcos

Striped Bass Puttanesca with Seared Fingerling Potatoes

Recipe courtesy of Dave Lieberman

Grilled Striped Bass with Nono Moma Morgru Sauce

Recipe courtesy of Louie Linquata

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Unwrapped 2.0

12pm | 11c

Unwrapped 2.0

12:30pm | 11:30c

Unwrapped 2.0

1pm | 12c

Unwrapped 2.0

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Southern and Hungry

5:30pm | 4:30c

Burgers, Brew & 'Que

6:30pm | 5:30c

Burgers, Brew & 'Que

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Cheap Eats

10:30pm | 9:30c

Man Fire Food

11pm | 10c

Man Fire Food

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Cheap Eats

2:30am | 1:30c

Man Fire Food

3:30am | 2:30c

So Much Pretty Food Here