Friday, June 21, 2013
Striped Bass w/ Cucumber-Jicama Slaw & Tomato-Peach Puree
Howdy guys! Happy Friday!
It's been a while, I know. Life has been crazy!
My brother and sister-in-law are coming in to town from Florida tomorrow, so I've been busy preparing for their visit - and it'll be the first time I see their son, who's almost a year old! So I'm pretty excited about meeting the little guy, too!
Anyway, I decided to make something quick (if you make the tomato-peach puree ahead of time, that is) and fresh for the hot weather we've been having. This cucumber-jicama slaw can pretty much go on anything, but pairs perfectly with a light, moderately lean fish.
Enjoy your weekend guys!
2 6 oz. Striped Bass Filets
flour, for dredging
salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 English cucumber, peeled, seeded and julienned
1 jicama, peeled and julienned
1 Granny Smith apple, peeled and julienned
1-2 tablespoons sesame oil
1 tablespoon black sesame seeds
1 tablespoon fresh chives, chopped
1 tablespoon micro-basil, or basil chiffonade
3 tablespoons apple cider vinegar
salt, to taste
2 tablespoons olive oil
1 onion, small dice
6-7 garlic cloves, minced
1 lb. ripe peaches, washed and cut into 8ths
1 tomato, cut into 8ths
juice and zest from 1 lemon
3 tablespoons whole grain mustard
1 tablespoon gochujang (korean hot chili) paste
1 tablespoon paprika
1 cup chicken stock
1 cup ketchup
1/4 cup sorghum
salt and pepper, to taste
To make the puree, in a large saucepan, heat olive oil under medium high heat. Saute the onion and garlic until the onion starts to soften and the garlic is fragrant.
Add peaches, tomato, lemon zest, lemon juice, mustard, chili paste, paprika, chicken stock, ketchup, and sorghum.
Simmer for at least 30 minutes. Puree mixture in a blender or food processor until smooth. Season with salt and pepper, to taste.
For the slaw, in a small bowl, combine the sesame oil, sesame seeds, chives, basil, and vinegar. Whisk until combined.
Place the julienned cucumber, jicama, and apple in another bowl. Pour dressing over top and coat well. Season with salt, to taste. Reserve in the fridge until ready to serve.
Heat a large skillet under medium high heat. Season the fish filets with salt and pepper, on both sides and dredge in flour. Dust off any excess flour and add to pan. Cook until golden brown on both sides.
To plate, place and circle of puree onto the plate. Place slaw on top of puree and top the slaw with fish. Garnish with a little micro-basil.
Simple and tasty! I love the cold slaw paired with the fish. It's definitely a bright summery dish that you can enjoy out on the patio or the porch! Have a great weekend guys!