Striped Bass with Zucchini Puree and Summer Vegetables
Provided by the Lobster Place/ Cull&Pistol Test Kitchen
Succulent bass filet, zucchini, corn, and tomato go hand in hand during the summer months.
For the Zucchini Puree:
- ¼ cup canola oil
- 4 Zucchini, inner seeds removed, and sliced thin
- 1 teaspoon salt
- 1 bunch mint leaves, chopped
- 1 bunch tarragon leaves, chopped
For the Fish:
- 1/3 cup canola oil, plus 2 tablespoons
- 6 – 5oz striped bass portions, skin-on
- 4 ears corn, kernels removed
- 1 zucchini, cut into medium dice
- 2 shallots, small dice
- 1 jalapeño pepper, cut into thin rings
- 1 pint sun gold cherry tomato, halved (can substitute with any cherry tomato)
- Juice from 1 lemon
To make the puree, first prepare an ice bath with a metal bowl on top, which will be used to chill the puree before blending. Using a large skillet, heat the canola oil on medium heat, then add the sliced zucchini. Stir the zucchini frequently, and cook for approximately 4-5 minutes so that it turns translucent, but not browned. Transfer the zucchini to the bowl over the ice bath and allow it to chill for about 20 minutes. Once the contents are chilled, add the zucchini, salt and herbs to a food processor, blend, and reserve for later. This puree can be prepared one day in advance if needed.
For the fish and garnish, preheat oven to 400 degrees. Heat 1/3 cup of canola oil in a cast iron or other large oven-proof skillet over high heat. Pat the skin of the fish dry with paper towels, and season liberally with salt and pepper on both sides. When you see wisps of smoke come off the pan, carefully add the fish filets to the pan skin side down. Allow fish to cook for about 30 seconds then gently press each filet down briefly with a metal spatula. Transfer skillet to oven and cook for about 7-8 minutes. While the fish is cooking in oven, bring another skillet to medium heat and add the remaining 2 tablespoons of canola oil. Sautee the corn kernels in the oil for 1 minute, then add the diced zucchini, shallots, and jalapeños. Season with salt and cook for about 3 minutes, then add the tomato and remove from heat. Warm the zucchini puree, and divide it between 6 plates. Top the puree with the sautéed vegetables, and then the seared striped bass. Squeeze fresh lemon juice over the top of each fish and serve.