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Seared Wild Striped Bass with Sauteed Spring Vegetables Recipe

Seared Wild Striped Bass with Sauteed Spring Vegetables

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Average Rating:

Total Reviews: 14

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  • on February 23, 2011

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    The only thing I did differently was I made slices through the skin and skipped placing a pan on top. This keeps the fish from curling, allows the moisture to escape and the skin to crisp.

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  • on July 17, 2010

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    My husband and I have been trying to add more fish into our diet, and this one was a hit. Since there was no Striped Sea Bass, I went with the only other white fish with a skin still on it --Red Snapper. I only had one thing a little off but I believe that was user error- the skin had shrunk a little. I figure it was in need of a flip a little sooner. I was concerned about it being too raw for the hubby (the fish was somewhere around 2 inches thick. But it was still crispy, rare center, and not a burnt crust. In fact, I added some cajun seasonings to spice it up. Oh yea, I do recommend that one. Crispy and spicy, mmmmmm. . . .

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  • on October 03, 2009

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    Wow! This was an easy to make dish that is as good as it is healthy. The fish is light and the vegetables retain their natural flavors well. Guests absolutely loved it and insist I make it again. I added white asparagus with the green and did not bother with the the fava beans. Served with a vinaigrette dressed romaine salad and a memphis mud pie for desert. Guests left wanting more. Great dish.

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  • on July 29, 2009

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    I use this crispy skin trick all the time now. I tell everybody including chef friends and everyone is suprised when they hear it and amazed when they try it. Whenever we want crispy skin on ANY fish use this technique. As far as this particular recipe it was our first attempt at sea bass and we fell in love. Fantastic!

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  • on April 13, 2009

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    i made this for Easter and it was a HUGE hit. I never made fish before. Thanks Anne....you rock!!

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  • on April 04, 2009

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    This fish came out perfectly cooked and crispy. I could eat it every day. It is refreshing to watch a Foodnetwork chef who actually cares more about cooking great food than she does her looks.

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  • on March 12, 2009

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    Thanks Ann! I love all your restaurant secrets and your style. This is a great recipe, and so easy to do. I can finally cook fish with the skin on without shredding it.

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  • on February 21, 2009

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    My fish also came out well. It did initally stick to the non-stick pan but with some carefull use of a spatula it came up and I could turn it fine.
    I used striped bass -- I''m not sure if this is the same as willd sea bass, but it worked.
    I also substituted shiitake mushrooms and baby limas since neither morels nor favas were avaiilable. Both were fine (though I'm sure morels are bettter.
    I like watching Anne and I like that her recipes are reasonably easy.

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  • on February 14, 2009

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    The fish turned out very crispy and good. She is just so akward to watch maybe because she is new. I really like her recipes though.

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  • on November 28, 2008

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    I've been a professional chef for years and yes the crispy skin eluded me too. She was right on the money with this one.
    Worth a try, technique is perfect and works well with other fish as well.
    Anne is always worth watching.

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