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Steamed Wild Striped Bass with Yellow Pepper Romesco, Red Pepper-Black Olive Relish and Parsley-Garlic Oil (Bobby Flay) Recipe

Steamed Wild Striped Bass with Yellow Pepper Romesco, Red Pepper-Black Olive Relish and Parsley-Garlic Oil (Bobby Flay) Recipe

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Steamed Wild Striped Bass with Yellow Pepper Romesco, Red Pepper-Black Olive Relish and Parsley-Garlic Oil (Bobby Flay)

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Ingredients:

Serving

1 cup finely chopped fresh flat-leaf parsley
4 cloves garlic, finely chopped
1 cup extra-virgin olive oil
salt and freshly ground black pepper
2 roasted red bell peppers, peeled, seeded and diced
1/2 cup pitted and coarsely chopped nicoise olives
2 cloves garlic, finely chopped
1/4 cup aged sherry vinegar
1/4 cup extra-virgin olive oil
2 tsp honey
1 tbsp finely chopped fresh thyme leaves
1/4 cup chopped fresh flat-leaf parsley
pinch salt and freshly ground black pepper
1/4 cup canola oil
6 cloves garlic, peeled
1 yellow pepper , roasted, peeled and seeded
2 yellow tomatoes, halved
1 ancho chile , soaked in boiling water until soft, seeded and coarsely chopped
1 new mexican chile , soaked in boiling water until soft, seeded and coarsely chopped
1 slice white bread, crust removed, cut into small cubes
1/2 cup white wine vinegar
1/4 cup toasted whole almonds
1 tbsp honey
salt and freshly ground black pepper
1 tbsp coriander seeds
1 tbsp fennel seeds
2 crushed garlic cloves
1 orange, juiced , flesh reserved
1 lemon, juiced , flesh reserved
1 tbsp black peppercorns
splash spanish wine (recommended: albarino)
4 (6-oz) wild striped bass fillets, skin-on
canola oil
salt and freshly ground black pepper
parsley leaves, for garnish

Directions:

For the oil: Add the parsley and garlic to a blender and with the blender on, slowly stream in the oil until combined. Season with salt and pepper, to taste. Let the oil sit at room temperature for at least 30 minutes.
For the relish: Combine all of the ingredients in a medium bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
For the sauce: Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Put all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the almonds and process until finely chopped. Blend in the honey and season, to taste, with salt and pepper.
For the fish: Set up a bamboo steamer basket over a large pot of water. Add the coriander seed, fennel seed, crushed garlic, orange juice and remainder of the squeezed flesh, the juice of the lemon and remainder of the squeezed flesh, the black peppercorns and splash of wine to the water and bring to a simmer over medium heat. Once the water is simmering, brush each fillet with canola oil and season with salt and pepper, to taste. Put the fish, skin side, down in the steamer basket over the simmering water, and steam until cooked through.
Arrange the fish on serving plates with the Yellow Pepper Romesco Sauce on the side. Top the fish with heaping mounds of the Parsley Garlic Oil and Red Pepper-Black Olive Relish. Garnish with parsley leaves and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1366.93 Kcal (5723 kJ)
Calories from fat	960.43 Kcal
		% Daily Value*
Total Fat	106.71g	164%
Cholesterol	71.63mg	24%
Sodium	1254.04mg	52%
Potassium	861.11mg	18%
Total Carbs	64.51g	22%
Sugars	30.33g	121%
Dietary Fiber	10.69g	43%
Protein	40.02g	80%
Vitamin C	209.1mg	349%
Iron	18mg	100%
Calcium	186.2mg	19%

Amount Per 100 g
Calories	267.62 Kcal (1120 kJ)
Calories from fat	188.03 Kcal
		% Daily Value*
Total Fat	20.89g	164%
Cholesterol	14.02mg	24%
Sodium	245.51mg	52%
Potassium	168.59mg	18%
Total Carbs	12.63g	22%
Sugars	5.94g	121%
Dietary Fiber	2.09g	43%
Protein	7.83g	80%
Vitamin C	40.9mg	349%
Iron	3.5mg	100%
Calcium	36.5mg	19%

* 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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