Pan Roasted Wild Striped Bass Recipe
Couscous salad, mixed citrus, long hot buttermilk
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Ingredients
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Pan Roasted Wild Striped Bass
Couscous Salad
Mixed Citrus
Long Hot Buttermilk
Method
Pan Roasted Wild Striped Bass
- 1
Prepare the Fish
Pat the wild striped bass fillets dry with a paper towel. Season both sides with salt and black pepper.
- 2
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 3
Sear the Fish
Place the fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy.
- 4
Flip and Finish Cooking
Carefully flip the fillets and cook for an additional 3-4 minutes or until the fish is cooked through and flakes easily.
- 5
Add Lemon
During the last minute of cooking, add the lemon zest and juice to the skillet, allowing it to infuse the fish.
Couscous Salad
- 6
Cook the Couscous
In a saucepan, bring vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
- 7
Combine Salad Ingredients
In a large bowl, combine the fluffed couscous, cherry tomatoes, cucumber, parsley, feta cheese, olive oil, lemon juice, salt, and black pepper. Mix well.
Mixed Citrus
- 8
Prepare Citrus
Carefully segment the orange, grapefruit, and lime, removing all the pith and seeds. Set aside.
Long Hot Buttermilk
- 9
Combine Ingredients
In a bowl, whisk together buttermilk, finely chopped long hot peppers, and salt to taste.