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Striped Bass with Shrimp and Mussels

Date Added: Apr 26, 2010 American Entrees
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Prep Time

10 mins

Cook Time

20 mins

Ready In

30 mins

Serving

2

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

Description

Pan seared Striped Bass topped with Shrimp and Mussels served with Vegetable Risotto.


Ingredients

  • 1  Pound(s) Striped Bass, skin on cut into 2 fillets
    • 1
  • 1  Table Spoon(s) Butter
    • 2
  • 1  Each Thyme Sprig
    • 3
  • 1  Table Spoon(s) Oil
    • 4

Directions

    1. Season the Striped Bass with salt and pepper.
    2. Sear the fish skin side down on high heat until crisp.
    3. Place in some butter and thyme in the pan for basting.
    4. Finish the fish in a a 350 degree oven for roughly 7 minutes or until done.

    Rissoto

    Ingredients

  • 4 Table Spoon(s) Olive Oil
  • 1/4 Cup(s) Onions, chopped fine
  • 2 Each Bay Leaf
  • 1 Cup(s) Arborio Rice
  • 1/4 Cup(s) White Wine
  • 3 Cup(s) Vegetable Stock
  • 1/4 Cup(s) Peas
  • ¼ Table Spoon(s) Onion, Brunoise
  • 3 Table Spoon(s) Carrot, Brunoise
  • 3 Table Spoon(s) Celery, Brunoise
  • 2 Table Spoon(s) Butter
  • 1/3 Cup(s) Parmesan, Grated
  • 1 Table Spoon(s) Thyme

    • Directions

    1. Sweat out the onions in oil and add the arborio rice, coat with the oil.
    2. Add the wine and first third of the vegetable stock, until rice absorbs it all.
    3. Add the second third of vegetable stock and stir until absorbed.
    4. Add the final third of stock and stir until it is fully absorbed.
    5. Finish with the brunoise vegetables cook until tender.
    6. Before serving add butter, parmesan cheese, and herbs.

    Topping of Mussels and Shrimp

    Ingredients

  • 2 Table Spoon(s) Olive Oil
  • 6 Each Mussels
  • 2 Each Shrimp, any size desired
  • 1 Table Spoon(s) Garlic, chopped
  • 2 Fluid ounce(s) White Wine
  • 2 Fluid ounce(s) Fish or Vegetable Stock
  • 1 Table Spoon(s) Butter
  • 1 Each Lemon, Juiced

    • Directions

    1. Place oil in the pan and get it hot. Then place in the mussels, shrimp, and garlic stir around and lightly toast up the garlic.
    2. Once the garlic is light brown add the wine and stock.
    3. Simmer until mussels open and shrimp are done.
    4. Finish with butter and lemon juice. season with salt and pepper.

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