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Seared Wild Striped Bass on Chive Whipped Potatoes Recipe

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Seared Wild Striped Bass on Chive Whipped Potatoes
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Ingredients
19
Count
Nutrition
706
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Preheat an oven to 375 degrees F. Season the fillets on both sides with salt and pepper.
  2. Place a large, non-stick saute pan over very high heat. When hot, add the oil, and swirl to coat bottom of pan. Brush each fillet (skin-side only) generously with butter.
  3. Place the fish fillets into the hot pan, skin side down, and brown for 2 minutes over high heat. Place the pan in the oven for 3 minutes. Serve warm from the oven, with Chive Whipped Potatoes, Truffle Vinaigrette, and Sauteed Shiitakes.
  4. Chive Whipped Potatoes:
  5. Put the potatoes in a saucepot and cover with cold water. Add salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Strain the water out of the pot and mash the potatoes with the cream, butter, salt and pepper. Stir in the chive oil and sliced chives, and serve.
  6. Chive Oil: 1 cup vegetable oil, well chilled 1 bunch fresh chives, sliced into very fine pieces Salt
  7. In a food processor, blend the oil and chives together. Season to taste with salt. Reserve the remainder in a plastic squeeze bottle, refrigerated.
  8. Truffle Vinaigrette:
  9. Place chicken stock in a saucepan and reduce liquid to 1/2 cup. Place chopped shallots in a large, stainless steel mixing bowl, pour hot stock over them, and steep for 10 minutes. Add the vinegar, season to taste, and slowly add the oils, whisking constantly to emulsify. Set aside until ready to use.
  10. Yield: 2 1/2 cups
  11. Sauteed Shiitakes: 1 cup thinly sliced shiitakes 2 tablespoons olive oil 1 teaspoon butter Salt and pepper, to taste 2 tablespoons chopped shallots 2 teaspoons chopped garlic 1 teaspoon fresh thyme leaves 1/2 cup haricots verts, blanched 1/4 cup diced and seeded tomato
  12. Saute the mushrooms in olive oil and butter. Season with salt and pepper. Add shallots, garlic, and thyme. Saute until shallots and garlic turn translucent. Add the haricots verts, combine and remove from heat. Stir in the dice tomato and serve.
  13. To serve: mound hot mashed potatoes in center of plate. Top with 1 wild striped bass fillet, skin side up. Surround with truffle vinaigrette and shiitakes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 705.99 Kcal (2956 kJ)
Calories from fat 565.05 Kcal
% Daily Value*
Total Fat 62.78g 97%
Cholesterol 73.53mg 25%
Sodium 195.73mg 8%
Potassium 593.15mg 13%
Total Carbs 37.7g 13%
Sugars 15.14g 61%
Dietary Fiber 4.92g 20%
Protein 12.84g 26%
Vitamin C 29.7mg 50%
Vitamin A 2.8mg 92%
Iron 1.9mg 11%
Calcium 134.1mg 13%
Amount Per 100 g
Calories 217.92 Kcal (912 kJ)
Calories from fat 174.42 Kcal
% Daily Value*
Total Fat 19.38g 97%
Cholesterol 22.7mg 25%
Sodium 60.42mg 8%
Potassium 183.09mg 13%
Total Carbs 11.64g 13%
Sugars 4.67g 61%
Dietary Fiber 1.52g 20%
Protein 3.96g 26%
Vitamin C 9.2mg 50%
Vitamin A 0.9mg 92%
Iron 0.6mg 11%
Calcium 41.4mg 13%

* 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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Recipe Tags

Weightwatchers Points

  • 18.6
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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