Striped Bass With Chili Crisp & Peanut Recipe

Cooking Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.