Whitetail Club’s executive chef, Steven Topple, is full of great tips and even more fantastic dishes. Recently, he showed us all how to fillet a fish, using a beautiful stripped sea bass as an example. So now that we have the fish all ready to go, you know what’s next: cooking it!
Today, Chef Topple returns with an easy way to enjoy your catch: Pan Seared Bass with Ratatouille and Black Bean Orzo. Yes, please! Check out how to make this delightful dish as instructed by the man himself:
Pan Seared Wild Striped Bass with Ratatouille
1 cup light olive oil
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
2, six-ounce striped bass portions
1 red bell pepper diced into 1 inch cubes
1 yellow bell pepper diced into 1 inch cubes
1 green bell pepper diced into 1 inch cubes
1 whole zucchini diced into 1 inch cubes
1 can crushed tomato
1 red onion peeled and diced
4 small cloves of peeled crushed garlic
½ eggplant diced into 1 inch cubes (pre-roasted)
2 cups of black bean orzo, pre-blanched until soft and tender, strained and cooled
Preheat an oven to 375 degrees.
Preheat a cast iron pan to a medium heat, then season the fish with salt and pepper, sprinkle a little olive oil in pan and place fish skin side down in the pan. Allow it to brown on each side for 3-5 minutes, then place into a pre-heated oven for another 10 minutes until the fish is firm.
In a larger sauté pan, start to cook the red onion with a little oil then add the garlic, zucchini, all peppers and eggplant. Keep shaking and tossing the pan so that all the items cook […]