Pan Roasted Striped Bass Recipe

Inspired by Wilder

Time30m

Serves4

Coconut milk, brown butter & aged balsamic

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Ingredients

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1
Prepare the Bass
Pat the striped bass fillets dry with paper towels and season both sides with salt and black pepper.
2
Make the Brown Butter
In a large skillet, melt the unsalted butter over medium heat. Continue to cook the butter until it turns golden brown and has a nutty aroma, about 5-7 minutes. Be careful not to burn it.
3
Sear the Bass
Add the seasoned striped bass fillets skin-side down to the skillet with the brown butter. Cook for about 4-5 minutes until the skin is crispy and golden. Flip the fillets and cook for an additional 3-4 minutes until the fish is cooked through and flakes easily with a fork.
4
Add Garlic and Coconut Milk
Add the minced garlic to the skillet and sauté for about 30 seconds. Pour in the coconut milk and aged balsamic vinegar. Stir gently to combine and let it simmer for about 2-3 minutes to heat through.
5
Plate and Garnish
Remove the skillet from heat. Transfer the striped bass fillets to serving plates, spoon the coconut milk sauce over the top, and garnish with chopped parsley and lemon wedges.