Pan Roasted Wild Striped Bass
Tomato, Fava, Radish Salad with Basil Oil
Recipe by Chef Jeremy Sewall, Row34
4 - 6 oz Bass portions, skin on
3 Tablespoon canola oil
6 sprigs thyme
2 tablespoon butter
2 Tablespoons olive oil
1 1⁄2 Cups medley cherry tomatoes
1 Cup Fava Beans, blanched & peeled
1⁄4 diced summer squash
2 Tablespoons thinly sliced radish
1 Cup arugula
1 Lemon, cut in half
Salt and Pepper, to taste
FOR THE BASIL OIL:
1 cup Basil, loosely packed
1 cup canola oil
FOR THE BASIL OIL:
Blanch the basil by dropping into a pot of salted boiling water for about 5 seconds, removing and then plunging into an ice bath. Squeeze out the excess liquid in a paper towel, and puree the basil and canola oil. Strain through a coffee filter, discarding any excess solids. Basil oil may be kept refrigerated for up to 10 days.
FOR THE MAIN DISH:
Preheat oven to 350 degrees. Season the bass with salt and pepper. Warm 3 tablespoons canola oil in a large, oven safe skillet over medium high heat. Gently place the bass portions in the pan, skin side down. Once they have been placed, do not move them. Allow the skin to become crispy – this should take about 90 seconds. Without moving the fillets, place the pan in the preheated oven for about 7 minutes, until cooked through. Re- move from the oven and immediately place the butter and thyme. As the butter begins in melt, baste the fillets. Finish with a generous squeeze of lemon over each fillet.
While the bass is cooking, warm the olive oil in a sautè over medium high heat. Place the tomatoes and squash in the pan and saute just until the tomatoes begin to release their juice. Remove from heat and fold in fava beans and radishes. Season with salt and pepper. Fold in arugula. Dress with basil oil and a generous squeeze of lemon juice. Season with salt and pepper as needed.