Crispy Black Bass with Pepper, Tomato, and Ginger Nage

Total Time:
30 min
20 min
10 min

4 servingS

  • 2 pounds boneless black bass fillets
  • 1 1/2 ounces butter, plus 1 ounce butter, plus 1/2 ounce butter (3/4 stick total)
  • 8 ounces fingerling potatoes
  • 1 chopped habanero
  • 1/4 cup chopped ginger
  • 1/2 cup diced red pepper
  • 1/2 cup diced green pepper
  • 1 diced red onion
  • 1 diced roma tomato
  • 1 cup sweet wine
  • 1/4 cup chopped chives
  • Salt and pepper
  • In a non-stick pan, sear the bass, skin down, with 1/2 the butter on high heat for 2 to 3 minutes. Lower the heat and continue to cook for 2 to 3 minutes or until medium rare.

  • Cut the potatoes in half, lengthwise, and blanch in salted water for 2 to 3 minutes. Once potatoes have been blanched, saute in 1 ounce of the butter, and set aside.

  • Once the fish has cooked, set aside. In the same pan add the remaining butter and saute the habanero, ginger, peppers, and onion until pungent, 1 to 2 minutes. Add the tomatoes, sweet wine, chives, and season with salt and pepper.

  • To serve, arrange the potatoes on the bottom of a large soup plate. Place the fish skin side up, and spoon the hot nage mixture around and over the fish. Serve immediately.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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