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Crispy Whole Striped Bass with Red Tomatillo Sauce and Roasted Red Potatoes (Bobby Flay) Recipe

Crispy Whole Striped Bass with Red Tomatillo Sauce and Roasted Red Potatoes (Bobby Flay) Recipe

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Crispy Whole Striped Bass with Red Tomatillo Sauce and Roasted Red Potatoes (Bobby Flay)

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Ingredients:

Serving

peanut oil
2 cups rice flour
salt and freshly ground pepper
4 whole striped bass , about 1 lb each, scaled, gutted, rinsed, and patted dry
1/2 to 3/4 cup water
8 tomatillos, husked and washed
4 tbsp olive oil
1 large red onion, finely diced
2 cloves garlic, finely chopped
1/2 habanero chile, coarsely chopped
3 tbsp new mexico chile powder
1/4 cup red wine vinegar
2 tbsp honey
3 tbsp chopped cilantro
salt and freshly ground pepper
12 new potatoes, cut in half or quartered depending on size
3 tbsp olive oil
2 cloves garlic, coarsely chopped
salt and freshly ground pepper
1 tbsp finely chopped cilantro
1 tbsp finely chopped flat leaf parsley
1 tbsp finely chopped chives

Directions:

Heat about 2 inches of oil in a high-sided skillet over medium heat to 360 degrees F.
Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter. When the oil has 360 degrees. Season each fish well on the inside and outside and dip into the batter, allowing any excess to run off. Carefully place 2 whole fish in each pan and cook until golden brown on both sides. Serve each fish on a large plate, ladle with some of the Red Tomatillo Sauce, and arrange the Roasted New Herb Potatoes around the plate.
Red Tomatillo Sauce:
Preheat oven to 375 degrees F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper to taste. Roast until soft, about 20 to 25 minutes.
Heat remaining olive oil in medium sauce pan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the chile powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minute. Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth. Season with salt and pepper.
Roasted New Herbed Potatoes:
Preheat oven to 375 degrees F. Toss potatoes with olive oil, garlic, and salt and pepper, to taste. Place in a small roasting dish and roast until cooked through and golden brown. Remove from oven and immediately fold in the herbs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1053.33 Kcal (4410 kJ)
Calories from fat	267.9 Kcal
		% Daily Value*
Total Fat	29.77g	46%
Cholesterol	99.45mg	33%
Sodium	300.17mg	13%
Potassium	1966.13mg	42%
Total Carbs	159.82g	53%
Sugars	29.2g	117%
Dietary Fiber	16.01g	64%
Protein	35.93g	72%
Vitamin C	22.6mg	38%
Vitamin A	3.9mg	131%
Iron	6.1mg	34%
Calcium	169.6mg	17%

Amount Per 100 g
Calories	133.2 Kcal (558 kJ)
Calories from fat	33.88 Kcal
		% Daily Value*
Total Fat	3.76g	46%
Cholesterol	12.58mg	33%
Sodium	37.96mg	13%
Potassium	248.63mg	42%
Total Carbs	20.21g	53%
Sugars	3.69g	117%
Dietary Fiber	2.02g	64%
Protein	4.54g	72%
Vitamin C	2.9mg	38%
Vitamin A	0.5mg	131%
Iron	0.8mg	34%
Calcium	21.5mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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