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LOCATION: Recipes >> Fish >> Striped Bass 02

Print this Recipe    Striped Bass 02

Striped Bass with Fennel and Peppers
Yield: 4 servings

2 heads fennel (abt 1 1/2 lb) with stalks and fronds
1 1/2 lb striped bass fillets (pref skin on)
5 ts olive oil
salt and pepper
1 orange or red bell pepper cored, seeded, sliced thin
1 yellow or green bell pepper cored, seeded, sliced thin
4 ts garlic, minced
1 c dry vermouth
2 tb capers or 2 tb slivered black olives

Cut the stalks from the fennel bulbs and remove the feathery fronds.
Mince enough fronds to make 1/2 cup and discard the tough stalks.
Cut the fennel bulbs vertically into quarters. Cut off any brown
areas and remove the core. Cut the fennel into 1/8-inch slices;
you should have about 3 cups.

Cut the fish into 4 portions. With the skin side down, drizzle 1/4
tsp oil over each portion and rub it in; season with salt and
pepper. Lightly oil a broiler pan and add the fish skin-side down.
Preheat the broiler.

For the sauce: In a large heavy skillet, heat 4 tsp oil over
medium-high heat until hot, about 2 min. Add the fennel and peppers;
saute until softened, about 6 min, stirring. Add the garlic and
cook for 2 min, stirring to prevent sticking. Add the vermouth,
capers, salt and pepper, and simmer until hot, about 2 min. Remove
from the heat, cover and keep warm.

Broil the fish until just opaque through and firm but slightly
springy, 8-10 min per inch of thickness. Let stand 2 min. Transfer
the fish to warmed dinner plates and spoon the sauce over.

Note: If you prefer to cook on the stove-top, place seasoned fish
on top of the vegetable mixture, cover the skillet, and simmer
until the fish is opaque in the center, 3-4 min. If fennel is
unavailable, substitute celery with a splash of anise liqueur.

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