Monday, July 11, 2011

Striped Bass Fillets with Lemon Rice

223. Today our friend John brought us beautiful fillets of striped bass caught fresh from the Atlantic off Long Island ( NY) shore .

John's brother Billy prepared the fish impeccably! The fillets were beautiful! And each was wrapped separately in plastic wrap.
The fish was so fresh it had no scent at all! John's brother Billy is the Executive Chef at Becco
in NYC. Billy said to season it with salt and pepper and place it in a hot pan with heated olive oil. Sear about 3 minutes then place under the broiler for about 3 more minutes.
The fish cooked beautifully.
It was so flakey and tender. I brushed butter on the top and small amount of lemon juice.
To accompany the fish I made a side of Lemon Rice.
Lemon Rice
I place 3 Tablespoons of butter in a saucepan and a cup of uncooked rice. I take a small bunch of Angel Hair Pasta and break it into small pieces and toss it in with the rice. Turn the heat on high and brown the uncooked rice and pasta pieces in the butter for a few minutes. Pour in 2 cups cold water, 1 teaspoon salt and 1/2 teaspoon lemon zest. Bring to a boil, turn heat to simmer and cover. Cook for approximately 20 minutes. Test for doneness and seasoning. Add more salt or butter to taste and juice from 1/2 a lemon before serving.


"A great lie is like a great fish on dry land; it may fret and fling and make a frightful bother, but it cannot hurt you. You have only to keep still, and it will die of itself."
~ George Crabbe

"A fish may love a bird, Señor, but where would they live?"
~Drew Barrymore, "Everafter"

2 comments:

Natasha in Oz said...

Yum! There's nothing like fresh fish cooked simply. I love the rice side dish you made too. Thanks for the recipe.I will definitely try it soon.

Best wishes,
Natasha.

The Fajdich Times said...

You are so lucky! Thanks for the recipe:)

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