Steamed Wild Striped Bass

By Bobby Flay - Fabulous Food Show 2009

Introduction:

Ingredients:

Water

1 tablespoon fennel seeds

1 tablespoon coriander seeds

1 tablespoon black peppercorns

3 cloves garlic, smashed

8 parsley stems

1 orange, quartered

1 lemon quartered

1 ½ pound wild stripe bass fillet

Salt and pepper

Parsley leaves, for garnish

Instructions:

1. Combine 4 cups water, fennel, coriander, peppercorns, garlic, parsley stems, orange and lemon in a large high-sided sauté pan and bring to a simmer over low heat.  Let simmer for 5 minutes.

2. Brush the fish on both sides with oil and season with salt and pepper.  Place in the steamer and place over the simmering water.  Steam until the fish is just cooked through, about 10 minutes. 

3. Carefully remove the fish from the steamer using 2 large metal spatulas, skin-side down on a platter.  Put the relish down the center of the fish, drizzle with the parsley-garlic oil and garnish with parsley leaves.

Steamed Wild Striped Bass with Red Pepper-Black Olive Relish and Parsley-Garlic Oil

Parsley-Garlic Oil

1 cup extra virgin olive oil

½ cup chopped fresh flat leaf parsley

2 large cloves garlic, chopped

Salt and freshly ground black pepper

Combine all ingredients in a blender and blend for small bowl and season with salt and pepper.  Pour into a small bowl

Red Pepper-Black Olive Relish

2 roasted red bell peppers, peeled, seeded and diced

½ cup pitted and coarsely chopped Nicoise olives

2 cloves garlic, finely chopped

¼ cup aged sherry vinegar

¼ cup extra virgin olive oil

2 teaspoons honey

1 tablespoon finely chopped fresh thyme leaves

¼ cup chopped fresh flat leaf parsley

Salt and freshly ground black pepper

Combine all ingredients in a medium bowl and season with salt and pepper.  Let sit at room temperature for at last 30 minutes before serving.