Striped Bass With Chili Crisp & Peanut Recipe
Bass, cabernet jus, peanut.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Cabernet Jus
In a saucepan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant. Pour in the Cabernet Sauvignon and bring to a simmer. Reduce the heat to low and let it simmer for about 15-20 minutes until the sauce reduces and thickens slightly. Season with salt and black pepper to taste.
Cook the Striped Bass
Heat a non-stick skillet over medium-high heat. Season the striped bass fillets with salt and black pepper on both sides. Add a tablespoon of olive oil to the skillet. Place the fillets skin-side down and cook for about 3-4 minutes until the skin is crispy. Flip the fillets and cook for another 2-3 minutes until cooked through.
Toast the Peanuts
In a separate small pan, toast the peanuts over medium heat for about 5 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat and let cool slightly.
Assemble the Dish
On a plate, place the cooked striped bass fillet. Drizzle the reduced Cabernet jus over the fish. Top with a generous spoonful of chili crisp and sprinkle the toasted peanuts and fresh cilantro on top.