Pan Roasted Whole Bass with Toasted Paprika Orange Vinaigrette with Roasted Beets, Goat Cheese and Lemon-Tarragon

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
4 servings

Ingredients
  • Vinaigrette:
  • 2 tablespoons paprika, toasted in a dry pan over high heat for 1 minute
  • 4 cups fresh orange juice, reduced to 1/4 cup
  • 1/4 cup sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1 cup olive oil
  • Salt and freshly ground pepper
  • 4 (1 pound) whole striped bass, cleaned and scaled
  • Olive oil
  • Salt and freshly ground pepper
  • Roasted red and yellow beets with goat cheese and lemon-tarragon vinaigrette:
  • 2 large red beets, trimmed of all but 1-inch of greens
  • 2 large yellow beets, trimmed of all but 1-inch of greens
  • 6 tablespoons olive oil, divided
  • 1/4 cup fresh lemon juice
  • 1 tablespoons finely chopped tarragon
  • 1 teaspoon honey
  • 4 cups mesclun, washed and dried
  • 8 ounces soft goat cheese, crumbled
  • 1/4 cup toasted pine nuts
Directions
Vinaigrette:
  • Place paprika, reduced orange juice, vinegar and mustard in a blender and blend until smooth. With the motor running, slowly add oil until emulsified. Season with salt and pepper to taste.

  • Preheat oven to 425 degrees F. Brush fish with olive oil on both sides and season with salt and pepper to taste. Heat 2 tablespoons of oil in 2 medium saute pans over high heat. Saute each fish on one side until lightly golden brown, about 3 to 4 minutes. Turn over and place in the oven and continue cooking for 8 to 10 minutes. Remove and serve each person 1 whole fish drizzled with vinaigrette.

Roasted red and yellow beets with goat cheese and lemon-tarragon vinaigrette:
  • Preheat oven 400 degrees F. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place beets on a baking sheet and let roast for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch dice. Whisk together the olive oil, lemon juice, tarragon, and honey and season with salt and pepper. Arrange the greens on a platter, top with beets, goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.


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