Sauteed Striped Bass with Spicy Olive Oil Sauce, Broiled Green Onions, and Cilantro-Spiced Brown Rice

3 Apr

While I spent the day in my office slaving away on a Legal Writing assignment, Zak went out and ran a few errands.  While he was out, he picked up some lovely, sustainable wild-caught striped bass.

I was in the mood for something spicy, so I decided to infuse olive oil with habenero peppers and garlic to create little kick of heat for this dish.  To cut against the heat, I made some cilantro-spiced brown rice that added a slightly earthy, toothsome bite to the dish.  The fish was crispy on the outside and soft and luxurious on the inside.  I seasoned it simply to allow the fish to shine.  Finally, the slightly bitter char of the broiled green onions and water-y crunch of the celery worked well with the dish.

Overall, this was an elegant, delicious dish.  It was quite easy despite the fact that it contains many components.  The infused olive oil requires little babysitting, and the rice can be completed and sit, covered, prior to cooking the fish.  The green onions and celery are very forgiving – I removed them about the time I started breading the fish and they were warm and perfectly steamed at serving time.

Sautéed Striped Bass with Spicy Olive Oil Sauce, Broiled Green Onions, and Cilantro-Spiced Brown Rice

Sautéed Striped Bass:

2 .5 lb. fillets striped bass, skin on

1/4 cup all-natural, whole wheat flour

Kosher salt and freshly cracked black pepper

1 tbs. olive oil

Score skin side of fish lightly with a knife.  Season both sides with kosher salt and freshly cracked black pepper.

Season flour with kosher salt and freshly cracked black pepper.

Lightly dredge fish in seasoned flour.

Heat olive oil over medium-high heat in a 10″ cast iron skillet.  Add fish, skin side up, and sauté 6-7 minutes.  Flip and cook another 4-5 minutes until skin is crispy and fish is cooked through.

Serve fish and rice topped with spicy olive oil sauce.

Spicy Olive Oil Sauce:

1/4 cup extra virgin olive oil

3 cloves garlic, minced

2 habenero, seeds removed, minced

1 tbs. Brummel & Brown

Place olive oil, garlic, and habenero in a small saucepan.  Simmer over very low heat 40-50 minutes until flavors are infused.  Whisk in Brummel & Brown.

Broiled Green Onions:

4 green onions, root ends trimmed

2 stalks celery, halved lengthwise

2 tbs. olive oil

Kosher salt and freshly cracked black pepper

Preheat broiler.

Cover a baking sheet with tinfoil.

Coat green onions with olive oil and season with kosher salt and freshly cracked black pepper.  Place on baking sheet.

Broil 8 minutes until lightly char, checking very frequently.  Remove from broiler and fold tinfoil so a tight packet is formed.  Let sit another 10-12 minutes until tender.

Cilantro-Spiced Brown Rice:

1 cup brown rice

2 1/2 cups water

1 tbs. olive oil

2 tbs. Brummel & Brown

1/2 cup cilantro, finely chopped

Kosher salt and freshly cracked black pepper

Place rice, water, and olive oil in a medium sauce pan.  Bring to a boil.  Cover and reduce heat to low.  Simmer 45-55 minutes until rice is cooked through.

Turn off heat and stir in Brummel & Brown, cilantro, and kosher salt and freshly cracked black pepper.

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