Sautéed Wild Striped Bass

CITARELLA GOURMET FOODS IS LIKE NONE OTHER

We are over-the-moon excited to have partnered with Citarella Gourmet Foods to launch a new series in conjunction with H2FaL called: Fresh Fish Fridays!!

Joe Gurrea is the co-founder and owner of Citarella Gourmet Foods, one of New York’s original and most-respected seafood markets.  Wesley and I lived in Manhattan for over a decade and got to know Citarella very well.   New Yorkers count on Citarella to offer the freshest seafood, produce and highest-quality products anywhere.

Joe has spent nearly his entire life learning the subtle differences between the flavors and textures of dozens of varieties of seafood.  Considering that, it makes complete sense that his new cookbook, Joe Knows Fish, is one of the best, if not THE best, seafood cookbooks we’ve ever encountered.  Joe not only provides amazing seafood recipes in his book, but more importantly, through easy-to-understand guidance, he gives the home cook confidence to select and prepare seafood dishes that she or he may have been too intimidated to ever try before.

How To Feed a Loon and Citarella are proud to kick-off Fresh Fish Fridays with one of Joe’s most amazing seafood dishes from the “Sauté” section of the book.  We present you: Sautéed Wild Striped Bass Fillets with Sautéed Corn and Tomato Salad, as well as Roasted Fennel.   Trust us…it’s nothing short of spectacular.  Just look at this dish:

A white plate of sautéed wild striped bass with corn tomato salad and fennel

FRESH INGREDIENTS ALWAYS ARE BEST FOR SAUTÉED WILD STRIPE BASS

When we opened our shipment from Citarella, we could hardly contain our excitement.

The produce was at its peak with vibrant color and texture.  It was if we had just returned from the farmer’s market during the height of the harvest.

The Citarella sea salt is evaporated from the waters of the Pacific Ocean and results in a nice white crystal with low moisture content.  The Citarella peppercorns, used for freshly ground black pepper, are from India and are larger and more flavorful than any other of its kind.

The Extra-Virgin Olive Oil is imported by Citarella from Italy.  Though it is delicate and mild, it leaves an amazing lingering fruity flavor.  Just amazing.

And the bass…simply the freshest, most beautiful fish we’ve seen in a long while.  It reminded us of the fresh seafood we saw at fish markets in Nice, France, just off the shores of the Mediterranean Sea.  We are really getting excited now.

A plate of fresh uncooked wild striped bass and other ingredients around it.

Joe’s approach to all of his recipes is what we think is best:  Keep it simple and keep it fresh.

His side dishes are no exception.  The Sautéed Corn and Tomato Salad includes only 3 ingredients and then a few pinches of quality sea salt and freshly ground black pepper.  The corn and tomatoes are fresh, and the Citarella extra-virgin olive oil is a high-grade oil that delivers such a fruity, yet earthy flavor that just can’t be beat.

Wow…this is the good stuff.

A white bowl of sautéed corn and tomato salad.

FENNEL IS AN IDEAL SIDE FOR WILD STRIPED BASS

For many of the seafood entree recipes, Joe provides recommended sides.

They compliment the seafood perfectly and provide color, interest, and wonderfully paired flavors to the dish.

We just can’t rave enough Joe’s Roasted Fennel.   It’s a classic side dish for seafood and the roasting followed by a quick sear gives them a slight caramelization that makes them irresistibly sweet.

Slices of roasted fennel in a large skillet.

Now, let’s turn our attention to our first seafood dish for Fresh Fish Fridays: Sautéed Wild Striped Bass Fillets.

When we opened the pristine packaging that contained our wild striped bass, we were immediately taken by how fresh the fish was.  Beautifully cut, with skin on one side, the fillets were meaty and we were so excited to follow Joe’s clear steps for producing the best bass we’ve ever encountered.

A simple dusting of Wondra flour (all-purpose works, too) all over the fish ensures a beautifully crisp exterior to the bass.

Fingers dusting flour over fresh wild striped bass fillets

As per Joe’s instructions, we added the glorious Citarella EVOO to a nice large skillet over medium heat until it began to shimmer.

We added the fillets, flesh-side down, and cooked them for about 4 to 5 minutes per side.

The fillets were close to 2-inches thick, so they required a little more time to get them cooked perfectly, about 5 minutes.  We flipped the fillets and cooked for another 5 minutes.  The anticipation was killing us.

Wild striped bass being seared in a large skillet with olive oil.

ONLY FLIP THE FILLETS ONCE AS THEY COOK

We followed Joe’s advice to resist flipping the fillets sooner than 4 to 5 minutes.  And we were glad that we did because they were seared to perfection.

The skin became super crispy on the outside, and the meat was incredibly flakey and tender on the inside.

If they tasted as beautiful as they looked, we knew we were in for a major culinary sensation.

A large white platter holding four sautéed wild striped bass fillets

Wow. Wow. Wow.  Were we ever.

This Sautéed Wild Striped Bass fillet is everything and more than we had hoped.

Joe is so right…when you keep it fresh and keep it simple, the results are undeniably superior.   And the sautéed bass paired beautifully with the Corn and Tomato Salad and the Roasted Fennel.    This is truly one of the best seafood dishes we have ever prepared in the H2FaL kitchen.

Sautéed Wild Striped Bass on a white plate with corn tomato salad and roasted fennel.

“JOE KNOWS FISH” TAKES THE FEARS OUR OF COOKING SEAFOOD

Folks, we can’t rave enough about the quality of seafood and products from Citarella Gourmet Market.  It truly is unmatched in flavor and texture.

And if you’ve ever been nervous about trying new seafood dishes, you need to get your hands on Joe Knows Fish Cookbook.  Even if you’re an experienced seafood cook, you’ll love the variety of recipes and techniques he offers.

He masterfully shows you how to prepare the food with simple, yet effective and straight-forward techniques.

You can easily order your own copy by here.  And we strongly urge you to consider getting your seafood and other ingredients from the Citarella Market.  They ship across the United States and are truly are top-line.

A male in a blue shirt hold the cookbook "Joe Knows Fish."

Sautéed Wild Striped Bass on a white plate with corn tomato salad and roasted fennel.

Sautéed Wild Striped Bass Fillets

Sautéed Wild Striped Bass Fillets with Sautéed Corn and Tomato Salad and Roasted Fennel is one of the most beautiful and delicious entrees you will ever serve.  This recipe comes from chef and world-renowned fish monger, Joe Guerra, owner of the iconic Citarella Gourmet Market.  This is a dish you'll want to serve time and time again. 
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Course: Entree / Seafood
Cuisine: American
Keyword: Saute, Striped Bass
Prep Time: 10 minutes
Cook Time: 10 minutes
Sides: 35 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 152kcal

Ingredients

FOR THE ROASTED FENNEL

  • 2 bulbs fennel trimmed
  • 4 tsp extra-virgin olive oil
  • Sea salt and freshly ground pepper to taste

FOR THE SAUTÉED CORN and TOMATO SALAD

  • 1 tbsp extra-virgin olive oil
  • 3 ears corn shucked and kernels cut off the cob
  • 1 pint cherry or grape tomatoes halved
  • Sea salt and freshly ground pepper to taste

FOR THE STRIPED BASS

  • 4 8 oz skin-on wild striped bass fillets cut abut 1-inch thick
  • 1/2 cup Wondra, or all-purose flour
  • Sea salt and freshly ground pepper to taste
  • 2 tbsp extra-virgin olive oil

Instructions

PREPARE THE ROASTED FENNEL

  • Preheat oven to 375° F.
  • Slice the fennel bulbs lengthwise into 1/2-inch-thick slices.  Brush the slices lightly on both sides with olive oil and season with salt and pepper.  Arrange them in a single layer on a rimmed baking sheet.  Roast the fennel for 30 minutes, or until it is fork tender.
  • When the fennel is finished cooking, heat a large saute pan on the stovetop over medium-high heat.  When the pan is hot (you can test it with a drop of water; if it sizzles it's ready), sear the fennel for 2 minutes per side, or until the slices turn golden brown.  They are good hot, or at room temperature. 

PREPARE THE CORN AND TOMATO SALAD

  • Heat the olive oil in a medium saute pan over low heat.  Add the corn and sauté for 3 minutes, or until slightly softened.  Transfer the corn to a bowl and allow it to cool for a few minutes.  Stir in the tomatoes and sprinkle with a few pinches of salt and pepper to taste.  Toss to combine. 

PREPARE THE WILD STRIPED BASS FILLETS

  • Meanwhile, rinse the fillets and pat them dry with paper towels.  Dust the fish on both sides with flour to coat.  Shake off any excess, then season with salt and pepper. 
  • Pour the oil into a large, heavy sauté pan, adding more if needed to coat the bottom of the pan.  Heat over medium heat and, when the oil starts to shimmer, put the fillets flesh-side down in the pan and cook for about 3 to 4 minutes per side for a 1-inch-thick fillet (a 2-inch-thick fillet will need 5 to 6 minutes per side).  Be patient and resist the temptation to flip sooner, and only flip once.  Serve immediately with Corn and Tomato Salad and Roasted Fennel!

Nutrition

Calories: 152kcal
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

This post is kindly sponsored by Citarella Gourmet Foods, but the words, photography and opionions are 100% Kris and Wesley’s of How To Feed a Loon. 

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