Barton's Recipes
Pan Seared Striped Bass with Minted Pumpkin and Pine Nut Sauce
Ingredients
4 striped bass fillets, 5oz. each, skin on
2 tablespoons olive oil
1 lb. of peeled, seeded pumpkin in a large dice
1 large shallot, finely diced
½ cup small mint leaves, picked
Juice of 2 lemons
1 pinch chili flake
1 tablespoon butter
1 small yellow onion, rough chop
3 cloves garlic
1 ½ cup extra virgin olive oil
¾ cup pine nuts
1 tablespoon maple syrup
sugar
salt
1 cup water
Preheat the oven to 275 degrees.
Striped Bass
Prepare a brine for the fish of 2 tablespoons salt, 1/2 tablespoon sugar and 2 cups cold water. Mix to dissolve salt and sugar and pour over fish in a container just large enough to hold the fillets. Let sit in brine for 20 minutes. Remove from brine and pat dry with a towel. Brush with oil and season lightly with salt.
Heat oil in a heavy bottom skillet large enough to fit two pieces of the striped bass. When the oil is smoking, begin to sear the fish 2 pieces at a time, skin side down until golden brown. Remove from pan and repeat with the next two pieces. When all 4 pieces are seared, place the fish in the oven for 15 minutes, skin side up.
Pine Nut Sauce
For the pine nut sauce, in a saucepot, cook the onions and garlic in the extra virgin olive oil until soft and translucent, about 5 minutes. Add pine nuts and cook on medium heat for three minutes. Add the lemon juice then remove from heat. Move the mixture to a blender and add the maple syrup, and heavily season with salt. Puree on high and gradually add the water until the mixture is smooth.
Pumpkin
For the pumpkin, place in pan and cover with cold water. Season generously with salt and a pinch of sugar. Bring slowly to a boil and strain immediately. Heat ½ tablespoon of butter in a large skillet until golden brown. Add pumpkin in an even layer and scatter shallots over top. Sauté until caramelized, about 5 minutes. Add chili flake and toss. Add the lemon juice and mint. Season with salt and toss off heat to incorporate.
To Serve
Place a dollop of pine nut sauce on each plate and gently spread out with the back of a spoon. Evenly divide pumpkin and mint on plates. Place fish fillet skin side up on top of pumpkin and season lightly with salt.
Pair with Brancott South Island Pinot Grigio.
Related Seafood:
Striped Bass, Hybrid
Striped Bass
