Cooking Index - Cooking Recipes & IdeasAndrew Engle's Montauk Wild Striped Bass, Tomatoes, Corn Recipe - Cooking Index

Andrew Engle's Montauk Wild Striped Bass, Tomatoes, Corn

Andrew Engle is the chef at The Laundry in East Hampton, N.Y. This eatery has been a Long Island classic for years. How great that striped bass is available year-round! If the fish is thinner than 3/4 inch, do not turn it, Andrew says. Just cook it skin-side down.

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozAssorted ripe tomatoes = (heirloom, plum, cherry, etc.)
1   Red onion - peeled, halved (small) lengthwise, and slivered
5 tablespoons 75mlCoarsely-chopped flat-leaf parsley
  Kernels from 3 ears of grilled or broiled corn
3 tablespoons 45mlCoarsely-chopped fresh basil leaves
  A long curly zest of 1 lemon
2 1/2 tablespoons 37mlFresh lemon juice
  Freshly-ground black pepper - to taste
6 tablespoons 90mlExtra-virgin olive oil
3 tablespoons 45mlButter - room temperature
4   Striped bass fillets - (6 oz ea)
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Lemon half - to squeeze for juice

Recipe Instructions

Cut tomatoes into different shapes (thin wedges, halves, dice); place in a bowl. Combine with the onion, half of the parsley, corn, basil, lemon zest, juice, pepper and 4 tablespoons oil. Set aside.

Rub butter on the skin side of the fish; season both sides with salt and pepper. Heat remaining 2 tablespoons oil in a nonstick skillet over medium heat. Cook fish, skin-side down, until golden brown, about 6 minutes. Turn carefully; cook 3 to 4 minutes more.

Spoon tomato mixture onto 4 plates; top with a fillet. Drizzle with lemon juice; garnish with remaining parsley and serve.

Dietary Information:

Nutritional Analysis Per Serving: 520 calories, 28g carbohydrates, 35g protein, 32g fat, 150mg cholesterol.

"Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 03-24-2002" - S(Reformatted for MC6): - "07-30-2002 by Joe Comiskey - [email protected]"


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