Seared Striped Bass Recipe
bean medley, Jimmy Nardello peppers, summer squash, granny smith apples
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Ingredients
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Main Ingredients
Vegetable Medley
Method
Preparation of Ingredients
- 1
Prepare the Bass
Rinse the striped bass fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
- 2
Chop the Vegetables
Slice the Jimmy Nardello peppers and summer squash into thin strips. Core and slice the Granny Smith apples into thin wedges.
- 3
Prepare the Bean Medley
Drain and rinse the canned mixed beans. In a bowl, combine the beans, chopped thyme, and lemon juice. Mix well and set aside.
Cooking Instructions
- 4
Sear the Bass
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the striped bass fillets skin-side down and sear for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes until the fish is cooked through.
- 5
Cook the Vegetables
In the same skillet, add another tablespoon of olive oil if needed. Add the sliced Jimmy Nardello peppers and summer squash. Sauté for about 3-4 minutes until they are tender. Add the sliced Granny Smith apples and sauté for an additional 2 minutes.
- 6
Combine with Beans
Add the prepared bean medley to the skillet with the vegetables. Stir gently to combine and heat through for about 2 minutes.
- 7
Serve
Plate the seared striped bass alongside the vegetable and bean medley. Drizzle any remaining pan juices over the dish and serve immediately.