Wild striped bass is an excellent dish originating from Rhode Island.
The first thing you need to do is gather all of the ingredients you will need to make this dish:
- 1 large head of broccoli
- 1 tbsp butter
- 1 medium onion, half diced, half sliced thin
- 1/3 cup currants, regular raisins, or golden raisins
- 3 pinches crushed chili pepper
- 1 cup extra-virgin olive oil
- 8 cloves garlic
- 1 ½ cups pine nut
- juice of 1 lemon
- 1 teaspoon cooking oil
- 1 teaspoon sugar
Next, you should get out all of the pans and utensils needed for the recipe. It is a good idea to have everything ready and on hand before starting to cook:
- 1 saute pan 8 to 10 inches
- 1 smaller saute pan 6 to 8 inches
- 1 pot for boiling
- 1 medium size sauce pan
- High-speed blender
- mesh strainer
- large spoon
- large serving plate
- sharp knife
- bowl for brining
- 1 quart of water
Cleaning The Fish
Once you have all of the ingredients and cookware ready, it is time to clean the fish. It is best to use a really sharp knife for easy cutting. You should begin by cutting above the top fin. Next, come down through the stomach and cut down the backbone. This will separate the fillet. Next, come over the spine and down the other side. Come out the tail so that it separates. Begin whittling the fillet away. Finally, cut right over the rib bones and straight down. The whole fillet will come off.
Brining the Fish
Brining the fish is a very important step. It allows flavor to seep deep into the fish.
Put a quart of cold water in a bowl. Add 2 tablespoons of salt and 2 tablespoons of sugar and let it dissolve in the water. Add the fish. Put the bowl in the refrigerator for 25 minutes.
Pine Nut Sauce
Put a cup of olive oil in the medium sauce pan. Add the garlic and the half of the onion that was sliced. Saute until the garlic and onions are soft. Add half of the pine nuts. Allow the mixture to simmer for about a half hour. Remove the mixture from heat and add to the blender. Add ½ cup of water and the juice from the lemon. Start on low speed at first, until it gets going, then turn up to high. Once blended use the fine mesh strainer and pour the sauce into a bowl. Using the back of a spoon, push the rest of the sauce through the strainer.
In a small pot, boil the broccoli in salt water for about a minute. Just long enough to soften it up. In the smaller saute pan, add 2 tablespoons of butter. Allow it to melt and foam up while it is melting. Break up the broccoli and add it to the pan. Add the diced onion, about ½ cup, 3 pinches of crushed chili pepper, the currants, and the pine nuts. Allow to saute for 3 to 5 minutes. Stir. Continue to saute until the onions are caramelized and the broccoli browned.
In the large saute pan, add cooking oil with a teaspoon of butter. Allow the butter to melt. Sprinkle salt on the skin of the fish and place in the pan skin side down. The fish will try to roll up at first. It is important to keep the skin in constant contact with the pan, use a spatula to keep it flat. After a minute or two, it will stay flat on its own. Cook for 5 minutes and flip the fish. Cook on the other side for another five minutes. Remove from heat.
On a large serving dish, spread the pine nut sauce all around. Next, using your tongs, stack the broccoli mixture to the dish. Take the fish out of the pan using the tongs. Pat them dry on a paper towel. You do not want to leave too much butter on the fish. Add the fish to the plate on top and serve.
This delicious and healthy meal will serve 3 to 4 people.