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Restaurants›Maxwell's Steak & Seafood›Pan Seared Atlantic Striped Bass Recipe

Pan Seared Atlantic Striped Bass Recipe

Inspired by Maxwell's Steak & Seafood

Time1h

Serves4

pan seared atlantic striped bass, bacon, chive and cheese curd mash, broccolini, fine herb beurre blanc, tomato jam

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Ingredients

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Fish

4 pieces Atlantic striped bass fillets

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Mash

4 slices Bacon

2 cups Potatoes

1 tbs Chive, chopped

1 cup Cheese curds

4 tbs Butter

1 cup Milk

Broccolini

1 bunch Broccolini

2 cloves Garlic, minced

1 tbs olive oil

Sauce

1 cup Butter

1 cup White wine

1 piece Shallot, minced

2 tbs Fine herbs (parsley, chervil, tarragon)

Tomato Jam

2 cups Tomatoes, diced

1 tbs sugar

1 tsp Celtic sea salt

Method

Preparation of Tomato Jam

1

Make the Tomato Jam

In a saucepan, combine diced tomatoes, sugar, vinegar, and salt. Cook over medium heat until thickened, about 20 minutes. Set aside.

Preparation of Mash

2

Prepare the Chive and Cheese Curd Mash

In a pot, boil potatoes until tender. Drain and mash with butter and milk. Stir in bacon (cooked and chopped), chives, and cheese curds until well combined. Keep warm.

Cooking Broccolini

3

Sauté the Broccolini

In a skillet, heat olive oil over medium heat. Add minced garlic and broccolini, sauté until tender, about 5-7 minutes. Season with salt and pepper.

Cooking the Fish

4

Pan Seared Atlantic Striped Bass

Season both sides of the fish fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the fish and sear for 3-4 minutes on each side or until golden brown and cooked through.

Making the Herb Beurre Blanc

5

Prepare the Fine Herb Beurre Blanc

In a saucepan, melt 1 cup of butter over low heat. Add white wine and minced shallot. Simmer until reduced by half, then stir in fine herbs and season to taste.

Plating

6

Serve

On each plate, place a serving of chive and cheese curd mash, top with pan-seared striped bass, and garnish with sautéed broccolini. Drizzle with fine herb beurre blanc and add a spoonful of tomato jam.