Wild Maryland Striped Bass Recipe
shrimp, lobster, soybean & sweet potato hash, lobster nage
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Hash
Lobster Nage
Method
Fish Preparation
- 1
Prepare the Striped Bass
Preheat the oven to 375°F (190°C). Season the Wild Maryland Striped Bass fillets with salt and black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the fish for about 3-4 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for an additional 5-7 minutes until the fish is flaky and cooked through.
Hash Preparation
- 2
Cook the Hash
In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes. Add the diced sweet potatoes and cook for about 10-15 minutes, stirring occasionally, until they begin to soften. Then, add the shrimp, lobster meat, and cooked soybeans. Cook for an additional 5-7 minutes until the shrimp are pink and cooked through. Stir in the chopped parsley, season with salt and pepper to taste, and remove from heat.
Lobster Nage Preparation
- 3
Make the Lobster Nage
In a saucepan, melt the tablespoon of butter over medium heat. Add the minced shallots and sauté until they are soft. Stir in the lobster shells and cook for another 3-4 minutes. Pour in the white wine and let it reduce by half. Add the fish stock and bring to a simmer. Let it cook for about 20 minutes, then strain the mixture to remove the shells. Return the liquid to the pan, stir in the heavy cream, and season with salt and pepper to taste. Simmer until slightly thickened, about 5 minutes.
Plating
- 4
Serve the Dish
On each plate, place a generous scoop of the shrimp, lobster, soybean, and sweet potato hash. Top with a seared striped bass fillet and drizzle with lobster nage around the plate. Garnish with additional chopped parsley if desired.
