Seared Striped Bass with Basil Risotto

Date Added: Sep 14, 2010 Continental Entrees
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Prep Time

15 mins

Cook Time

10 mins

Ready In

25 mins



*to adjust serving size click on "serving box".


This impressive entree has 4 different components; seared striped bass, basil risotto, julienne vegetables and chive beurre blanc. Make the risotto, vegetables and sauce ahead of time to make this a quick and easy dish.


  • 1  Each Striped Bass Filet, skin side scored
  • 1
  • 1  Table Spoon(s) Oil
  • 2
  • 1  Table Spoon(s) Butter
  • 3
  • 1  Cup(s) Basil Risotto
  • 4
  •  As Needed Chive Beurre Blanc
  • 5
  •  As Needed Julienne Vegetables
  • 6
  •  As Needed Salt & Pepper
  • 7
  • 1/4  Cup(s) All Purpose Flour
  • 8
  •  As Needed Chives, chopped (for garnish)
  • 9


    1. Preheat oven to 350 degrees
    2. Lightly season fish with salt and pepper on both sides
    3. Dredge lightly in flour and shake to remove any excess flour
    4. Heat blended oil in pan on high heat
    5. Sear fish on skin side first, 1 - 2 minutes, pressing down with a spatula to get the skin crispy and cooked evenly
    6. Add 1 teaspoon of butter and flip to Sear other side for 1 minute
    7. Bake in oven for 2 minutes
    8. Plate with vegetables in center and create a nest on each plate
    9. Add 4 - 5 tablespoons of risotto to each plate
    10. Top with striped bass
    11. Finish with 3 - 4 tablespoons of cream sauce
    12. Drizzle with infused olive oil (optional)
    13. Garnish with freshly chopped chives

    Basil Risotto


  • 1 1/2 Cup(s) Arborio Rice
  • 2 ½ Table Spoon(s) Fresh Basil, chopped
  • To Taste Salt & Pepper
  • 1/2 Cup(s) White Wine
  • 1 Quart(s) Chicken Stock, heated
  • 3 Table Spoon(s) Butter
  • 1 Table Spoon(s) Oil
  • Directions

    1. In a large heavy-bottomed saucepan, heat oil and 1 tablespoon of butter over medium heat
    2. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter
    3. Add the wine and cook while stirring, until the liquid is fully absorbed
    4. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.� Note: It's important to stir constantly
    5. Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed
    6. Continue adding stock, a ladle at a time, for 20-30 minutes
    7. Add basil and mix to incorporate into risotto
    8. Stir in the remaining 2 tablespoons of butter and season to taste
    9. When risotto is finished cooking, remove from heat and place to side until ready to plate

    Julienne Vegetables


  • 1/4 Cup(s) Carrots, julienned
  • 1/4 Cup(s) Zucchini, julienned
  • 1/4 Cup(s) Squash, julienned
  • 1 Table Spoon(s) Oil
  • To Taste Salt & White Pepper
  • 1 Tea Spoon(s) Chicken Stock
  • ½ Tea Spoon(s) Salt
  • ¼ Tea Spoon(s) Pepper
  • Directions

    1. In a very hot pan, add oil
    2. Once oil is hot, add vegetables and toss to coat in oil
    3. Add salt, pepper and chicken stock
    4. Saute for 30 seconds and remove from heat

    Chive Beurre Blanc


  • 2 Table Spoon(s) Chives, chopped
  • 1 Cup(s) White Wine
  • 1/2 Cup(s) Heavy Cream
  • 1 Pinch Salt
  • 1 Pinch White Pepper
  • 4 Table Spoon(s) Butter
  • Directions

    1. In the same pan you cooked the fish in, drain off any excess fat
    2. Add chives and white wine, let reduce a bit
    3. Add heavy cream, salt and white pepper
    4. Let reduce until a little bit thicker
    5. Add 4 tablespoons of butter and stir until melted into sauce
    6. Once butter is dissolved, the sauce is finished
    7. Taste and season with salt and pepper if necessary

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