Striped Bass with Saffron Vegetables and Spiced Broccoli Rabe

Name: Striped Bass with Saffron Vegetables and Spiced Broccoli Rabe
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings All purpose flour (for dredging); 4 fillets anchovy fillets, rinsed; 1 teaspoons aniseed; 1 bunch broccoli rabe (rapini; about 1 pound), cut crosswise into 1/2-inch slices; 118 milliliters (1 stick) butter, room temperature; 2 Tbsps drained capers; 1 large head cauliflower, cut into small florets; 355 milliliters chicken broth; 2 teaspoons fennel seeds; 1 teaspoons minced fresh thyme; 3 garlic cloves, unpeeled; 6 servings Medium-size brine-cured green olives; available at some supermarkets and at specialty foods stores; 1 teaspoon olive oil; 59 milliliters coarsely chopped pitted picholine olives* or other brine-cured green olives; 355 milliliters sliced radishes; 2 Tbsps raisins; 1 teaspoons dried crushed red pepper; 0 teaspoons (scant) saffron threads; 1 kilograms farmed striped bass fillets with skin; 2 teaspoons tomato paste; 2 Tbsps vegetable oil; 1 teaspoons whole white peppercorns; 2 mediums yellow squash, cut into 1/2-inch cubes

You can never have too many main course recipes, so give Striped Bass with Saffron Vegetables and Spiced Broccoli Rabe a try. One serving contains 488 calories, 37g of protein, and 30g of fat. This recipe serves 6. This recipe covers 37% of your daily requirements of vitamins and minerals. If you have picholine olives, radishes, farmed striped bass fillets, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Finely grind first 5 ingredients in spice grinder.

Transfer to small bowl.

Equipment you will use

Bowl

Add butter and tomato paste; stir to blend. Season with salt and pepper. Do ahead Can be made 2 days ahead. Cover and chill.

Ingredients you will need

Salt And Pepper

Tomato Paste

Butter

Preheat oven to 350F.

Equipment you will use

Oven

Place garlic in small ovenproof dish.

Ingredients you will need

Garlic

Drizzle with 1 teaspoon oil, cover tightly with foil, and roast until tender, about 30 minutes. Cool; peel.

Ingredients you will need

Cooking Oil

Equipment you will use

Aluminum Foil

Place roasted garlic, remaining 2 tablespoons oil, olives, capers, raisins, anchovies, and crushed red pepper in mortar. Mash with pestle until coarse puree forms. (Alternatively, process in mini processor until coarse puree forms.) Do ahead Spiced puree can be made 1 day ahead.

Ingredients you will need

Red Pepper Flakes

Roasted Garlic

Anchovies

Raisins

Capers

Olives

Cooking Oil

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Mortar And Pestle

Transfer to small bowl and chill.

Equipment you will use

Bowl

Cook broccoli rabe in large saucepan of boiling salted water until stems are crisp-tender, about 5 minutes.

Ingredients you will need

Broccoli Rabe

Water

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Sauce Pan

Drain, pressing on broccoli rabe to release excess water.

Ingredients you will need

Broccoli Rabe

Water

Transfer to medium bowl.

Equipment you will use

Bowl

Add spiced puree and toss to coat. Do ahead Can be made 2 hours ahead.

Let stand at room temperature.

Bring broth to boil in heavy large saucepan.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Add cauliflower, squash, and radishes.

Ingredients you will need

Cauliflower

Radish

Squash

Sprinkle with salt and pepper. Cover and simmer 3 minutes. Uncover, add 6 tablespoons saffron butter, and simmer until vegetables are tender and broth thickens slightly, stirring frequently, about 4 minutes.

Ingredients you will need

Salt And Pepper

Vegetable