April 15th marks the beginning of Striped Bass season, ushering in the availability of this delicious locally caught fish. Rich in flavor with a large, firm flake, striped bass is easy to prepare and enjoy.
This simple gourmet recipe is one of our favorite ways to cook localstriped bass: pan-seared and topped with a lemony butter sauce. The recipe below serves 4. For this recipe, you are going to want to use a dry and crisp white wine. And since so little is required for the recipe, plenty will be left over for sipping.
Look for zesty, light and refreshing whites to complement the delicate fish flavor. A Vinho Verde like Broadbent ($10.95) from Portugal will be bright and effervescent, resulting in a delicious meal and pairing.
A Sauvignon Blanc from the Loire Valley in France will also impart great flavors to the dish and be a pleasure to sip with the dish. Sancerre would be a great fit, but for a less expensive choice, yet an equally good match, try Campanette Touraine ($14.95) which is a baby Sancerre that delivers more grassy and mineral notes. An Italian Sauvignon Blanc will be similarly bright. You can’t go wrong with Tramin ($17.95,) a sensational warm weather wine.
Another option for a striped bass wine? Sparkling wines like Champagne will playfully cut through the decadence of the butter and act to balance all flavors. Laurent Perrachon’s Cremant de Bourgogne ($21.95) delivers the quality of champagne at an unbeatable price- perfect for cooking.
Now that you’ve got your wine picked, it’s time to prepare dinner!
- 1 cup flour
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 1 tablespoon cayenne pepper
- 2 tablespoons kosher salt
- 4 eight-ounce local striped bass fillets
- 6 tablespoons butter, divided
- 1/4 cup caper berries
- Juice of 1 lemon, plus additional lemon slices for garnish
- 1/2 cup dry white wine
- 1/4 cup chopped parsley for garnish
1.) Combine the flour, peppers, and salt. Dredge the fish fillets in the flour mixture and shake off any excess.
2.) Melt 2 tablespoons of the butter in a heavy saucepan and heat until the butter is brown and foaming. Be careful not to burn. Place the fish fillets in the pan, skin side down, and sauté until cooked on that side, about 3–4 minutes. Carefully flip the fillets over and sauté on the other side for another three minutes or so.
3.) Drain off the excess butter and reduce the heat to a simmer. Add the capers, caper berries, lemon juice, and wine. Cook for about 5 minutes, then enrich the sauce with the remaining 4 tablespoons butter.
4.) Remove the fish to a serving platter, pour the sauce over the fish, and garnish with the chopped parsley and lemon slices.
Have you made this recipe? What wine did you use? You can comment right back here on our blog, on Facebook, or in the store. We are excited to hear your results!
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—Pauline Fink, Staff