Steamed Wild Striped Bass with Yellow Pepper Romesco, Red Pepper-Black Olive Relish and Parsley-Garlic Oil

Name: Steamed Wild Striped Bass with Yellow Pepper Romesco, Red Pepper-Black Olive Relish and Parsley-Garlic Oil
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 1 ancho chile, soaked in boiling water until soft, seeded and coarsely chopped; 1 Tbsp black peppercorns; 56 milliliters canola oil; 4 servings Canola oil; 1 New Mexican chile, soaked in boiling water until soft, seeded and coarsely chopped; 1 Tbsp coriander seeds; 1 Tbsp fennel seeds; 15 grams chopped fresh flat-leaf parsley; 60 grams finely chopped fresh flat-leaf parsley; 1 Tbsp finely chopped fresh thyme leaves; 2 cloves garlic, finely chopped; 4 cloves garlic, finely chopped; 6 cloves garlic, peeled; 2 crushed garlic cloves; 1 Tbsp honey; 2 teaspoons honey; 1 lemon, juiced, flesh reserved; 1 orange, juiced, flesh reserved; 54 milliliters extra-virgin olive oil; 216 milliliters extra-virgin olive oil; 68 milliliters pitted and coarsely chopped nicoise olives; 4 servings Parsley leaves, for garnish; 2 roasted red bell peppers, peeled, seeded and diced; 1 pinch Pinch salt and freshly ground black pepper; 4 servings Salt and freshly ground black pepper; 60 milliliters aged sherry vinegar; 680 grams wild striped bass fillets, skin-on; 1 slice white bread, crust removed, cut into small cubes; 120 milliliters white wine vinegar; 36 grams toasted whole almonds

Steamed Wild Striped Bass with Yellow Pepper Romesco, Red Pepper-Black Olive Relish and Parsley-Garlic Oil might be a good recipe to expand your main course repertoire. Watching your figure? This dairy free and pescatarian recipe has 943 calories, 37g of protein, and 65g of fat per serving. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. Head to the store and pick up bread, peppercorns, garlic, and a few other things to make it today. This recipe is typical of European cuisine. If you like this recipe, take a look at these similar recipes: Parsley Salad With Olive Oil Dressing, Steamed Artichokes With Roasted Red Pepper Aioli, and Cake with wine and olive oil.

Instructions

Add the parsley and garlic to a blender and with the blender on, slowly stream in the oil until combined. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Parsley

Garlic

Cooking Oil

Equipment you will use

Blender

Let the oil sit at room temperature for at least 30 minutes.

Ingredients you will need

Cooking Oil

Combine all of the ingredients in a medium bowl and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Bowl

Let sit at room temperature for at least 30 minutes before serving.

Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each.

Ingredients you will need

Bell Pepper

Bread Cubes

Tomato

Chili Pepper

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Put all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth.

Ingredients you will need

Vinegar

Equipment you will use

Food Processor

Slotted Spoon

Frying Pan

Add the almonds and process until finely chopped. Blend in the honey and season, to taste, with salt and pepper.

Ingredients you will need

Salt And Pepper

Almonds

Honey

For the fish: Set up a bamboo steamer basket over a large pot of water.

Ingredients you will need

Water

Fish

Equipment you will use

Steamer Basket

Pot

Add the coriander seed, fennel seed, crushed garlic, orange juice and remainder of the squeezed flesh, the juice of the lemon and remainder of the squeezed flesh, the black peppercorns and splash of wine to the water and bring to a simmer over medium heat. Once the water is simmering, brush each fillet with canola oil and season with salt and pepper, to taste.

Ingredients you will need

Black Peppercorns

Salt And Pepper

Whole Coriander Seeds

Orange Juice

Fennel Seeds

Canola Oil

Garlic

Juice

Lemon

Water

Wine

Put the fish, skin side, down in the steamer basket over the simmering water, and steam until cooked through.

Ingredients you will need

Water

Fish

Equipment you will use

Steamer Basket

Arrange the fish on serving plates with the Yellow Pepper Romesco Sauce on the side. Top the fish with heaping mounds of the Parsley Garlic Oil and Red Pepper-Black Olive Relish.

Ingredients you will need

Yellow Pepper