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; 59 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; 59 milliliters chopped fresh flat-leaf parsley; 237 milliliters 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; 59 milliliters extra-virgin olive oil; 237 milliliters extra-virgin olive oil; 118 milliliters pitted and coarsely chopped nicoise olives; 1 leave Parsley , 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; 59 milliliters aged sherry vinegar; 680 grams wild striped bass fillets, skin-on; 1 slice white bread, crust removed, cut into small cubes; 118 milliliters white wine vinegar; 59 milliliters toasted whole almonds

Steamed Wild Striped Bass with Yellow Pepper Romesco, Red Pepper-Black Olive Relish and Parsley-Garlic Oil is an European recipe that serves 4. This recipe covers 45% of your daily requirements of vitamins and minerals. One serving contains 896 calories, 37g of protein, and 60g of fat. A mixture of almonds, salt and pepper, honey, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a main course. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

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

Sauce

Garlic Oil

Red Pepper

Parsley

Mounds Bar

Fish

Garnish with parsley leaves and serve.

Ingredients you will need

Parsley

Equipment

Ingredients

Servings:

ancho chile, soaked in boiling water until soft, seeded and coarsely chopped 1Tbsp

black peppercorns 59milliliters

canola oil 4servings

Canola oil 1

New Mexican chile, soaked in boiling water until soft, seeded and coarsely chopped 1Tbsp

coriander seeds 1Tbsp

fennel seeds 59milliliters

chopped fresh flat-leaf parsley 237milliliters

finely chopped fresh flat-leaf parsley 1Tbsp

finely chopped fresh thyme leaves 2cloves

garlic, finely chopped 4cloves

garlic, finely chopped 6cloves

garlic, peeled 2

crushed garlic cloves 1Tbsp

honey 2teaspoons

honey 1

lemon, juiced, flesh reserved 1

orange, juiced, flesh reserved 59milliliters

extra-virgin olive oil 237milliliters

extra-virgin olive oil 118milliliters

pitted and coarsely chopped nicoise olives 1leave

Parsley , for garnish 2

roasted red bell peppers, peeled, seeded and diced 1pinch

Pinch salt and freshly ground black pepper 4servings

Salt and freshly ground black pepper 59milliliters

aged sherry vinegar 680grams

wild striped bass fillets, skin-on 1slice

white bread, crust removed, cut into small cubes 118milliliters

white wine vinegar 59milliliters

toasted whole almonds 454grams

Splash Spanish wine (recommended: A arino)1

yellow pepper, roasted, peeled and seeded 2

yellow tomatoes, halved

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are great choices for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. You could try Vina Herminia Lady Label Herminia Tempranillo. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 14 dollars per bottle.