FOOD FOR THE SOUL – Sautéed Striped Sea Bass
March 6, 2010 by Las Vegas Black Image Magazine
Filed under Food
Chef Jeff Henderson
Striped bass is such an easy fish to prepare — it is very light and flavorful, and cooks within 10 to 12 minutes. I love to cook caramelized cabbage with this fish; but if you prefer another type of seasonal vegetable, it’s your call on what side dishes to bring to the table.
RECIPE by
CHEF JEFF HENDERSON
WHAT YOU’LL NEED
3 tablespoons canola oil
4 6-ounce striped sea bass fillets, scored
Kosher salt and freshly ground white pepper, to taste
2 tablespoons extra-virgin olive oil
WHAT TO DO
Jeff Henderson is the author of New York Times best-seller “Cooked” (William Morrow) and “Chef Jeff Cooks” (Simon & Schuster). For more info, visit www.chefjeffhenderson.com.
1. Preheat the oven to 375 degrees.
2. Heat the canola oil in a nonstick sauté pan over medium-high heat until it’s very hot but not smoking. Season the bass on both sides with salt and pepper, then place, skin side down, in the sauté pan. Cook until the skin is nice and crispy, 4 to 6 minutes.
3. Turn the fillets over with a spatula and bake until the fish is tender, 4 to 6 minutes. Remove the fish from the oven.
4. Drizzle the fish with a little olive oil and serve immediately.
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