The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Now That’s Some Bass

August 5th, 2013 · No Comments · Posted in dinner, Recipes

Steamed sea bass with spicy fresh salsa

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

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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