Pan Seared Wild Striped Bass
with rosemary roasted fingerling potatoes, “fettuccine” of local vegetables, fresh basil aioli and cherry tomatoes

Ingredients:

2 Tbs butter

½ cup semolina flour

4 (6oz) portions wild striped bass

12 oz fingerling potatoes

2 Tbs chopped fresh rosemary

1 lb fresh local zucchini, yellow squash and carrots

½ cup good quality mayonnaise

¼ cup basil pesto

10 cherry tomatoes cut in half

4 Tbs extra virgin olive oil

Sea salt and fresh cracked pepper to taste

Toss fingerling potatoes with rosemary and 1 Tbs olive oil season with salt and pepper. Roast in a 350 degree oven for about 20 min. Drench fish portions in semolina with salt and pepper. Place in a hot pan with 2 Tbs olive oil skin side down. Sear until skin is crisp, about 6 min. Turn over and finish cooking process, about 2 min. Sauté vegetables in butter salt and pepper in a medium hot pan briefly. Combine mayonnaise and pesto and serve with fish, vegetables and potatoes. Garnish with tomatoes.

Thanks for watching Show Me St. Louis!

This entry was posted on Friday, July 23rd, 2010 at 9:46 am and is filed under Blogroll, Highlights, Recipes, Summer Menu. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.