Now That’s Some Bass
August 5th, 2013 · No Comments · Posted in dinner, Recipes
Steamed striped bass with spicy fresh salsa
One of the great things about the Cambridge Food Co-op is the fresh fish that comes in each week from Boston. We get a menu to order from and there always seems to be something new and a little different. This week I ordered striped bass–or what we called “rockfish” on the Chesapeake Bay–and it couldn’t have been more fresh and tender.
I prepared this so simply by steaming the filet in white wine. Meanwhile, I prepared a fresh salsa by sauteeing shallot, garlic and a finely chopped jalapeno pepper from our garden. (Yes, we are eating out of our garden now. Thanks again, Tom!) I tossed some chopped fresh tomato and a chiffonade of basil in the pan. Voila! Salsa.
You don’t need fancy steaming equipment
As you can see from the photo, my steaming apparatus was nothing more than a stainless steel bowl inverted over a cast iron skillet. This worked as well as any expensive steamer I’ve ever used.
On the side of the plate is a sautee of onion and zucchini, also from our garden. The fish was cooked perfectly. Add a glass of your favorite white wine and you’ve got a great meal–no carbs required.
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