BLACK BASS WITH HON-SHIMEJI MUSHROOMS, RAZOR CLAMS, AND TOMATO-GARLIC MARINADE
Provided by Shea Gallante
Categories Fish Leafy Green Mushroom Tomato Sauté Bass Clam Summer Shallot Sugar Snap Pea
Yield Makes 4 servings
Number Of Ingredients 22
Steps:
- With a sharp knife, score the skin of each fish fillet, being careful not to cut into the flesh.
- Slice the garlic chives very thin and place them in a small saucepot with the cup of olive oil. Cook over a very low flame until very tender, about 40 minutes. Remove from the flame and add the balsamic vinegar, soy sauce, and sun-dried tomatoes. Set aside.
- Remove the razor clams and split them lengthwise. Julienne the clams and store them over ice or in the refrigerator.
- In a large, hot sauté pan, add enough canola oil to just coat the bottom of the pan and heat to just below smoking point. Season the fish filets with fresh pepper, Wondra flour, and sea salt. Place fish skin-side down in pan, making sure to press down with a fish spatula to prevent fish from curling. Cook until skin is crisp and golden brown, about 4 to 5 minutes. Flip fish and finish cooking on the other side until it is just cooked through, about 1 to 2 minutes.
- In another medium sauté pan, add a little bit of canola over low heat and sweat the shallots, sugar snap peas, and snow peas until tender, making sure to avoid any caramelization. Raise heat to medium, add the mustard greens and then the mushrooms. Season with salt and pepper and cook until mushrooms are tender, about 4 to 5 minutes. Add the fish stock and clam juice and reduce by half. Add the razor clams and immediately remove pan from heat, stirring constantly. Add extra-virgin olive oil in a slow stream, then add chopped tarragon. Season to taste.
- Add the chopped parsley to the tomato-garlic marinade, stirring to reincorporate oil and vinegar. Divide the garnish equally among 4 plates, top with fish, and spoon about 1 teaspoon of tomato-garlic relish over top of the fish.
- *Low-moisture flour, available at all supermarkets.
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kenneth clark
[email protected]This recipe was easy to follow and the dish turned out great! The black bass was flaky and moist, and the marinade added a delicious flavor. The mushrooms and razor clams were also cooked perfectly. I would definitely make this dish again.
Shahjee 478
[email protected]I'm not a big fan of fish, but I really enjoyed this dish! The black bass was cooked perfectly and the marinade was flavorful. The mushrooms and razor clams were also a nice addition. I would definitely make this dish again.
Mr Halim
[email protected]This dish was delicious! The black bass was cooked perfectly and the marinade was flavorful. The mushrooms and razor clams were also a nice touch. I would definitely recommend this recipe to anyone looking for a tasty and easy-to-make seafood dish.
Ann Coleman
[email protected]I'm always looking for new ways to cook black bass, and this recipe didn't disappoint! The marinade was simple but flavorful, and the black bass was cooked perfectly. The mushrooms and razor clams were also a nice addition. I would definitely make th
anushika gammanpila
[email protected]This recipe was a bit more work than I expected, but it was worth it! The black bass was flaky and flavorful, and the marinade added a nice tang. The mushrooms and razor clams were also delicious. I would definitely make this dish again for a special
ummay maria
[email protected]This dish was easy to make and turned out great! The black bass was cooked perfectly and the marinade was delicious. The mushrooms and razor clams added a nice touch of umami. I would definitely make this dish again.
Dobar dan
[email protected]I'm not a huge fan of seafood, but this dish was amazing! The black bass was cooked perfectly and the marinade was flavorful without being overpowering. The mushrooms and razor clams were also delicious. I would definitely recommend this recipe to an
Jannatun Ferdous
[email protected]This recipe is a keeper! The black bass was moist and flaky, and the marinade added a delicious depth of flavor. The mushrooms and razor clams were also cooked perfectly. I will definitely be making this dish again soon.
Takkaraj Shahi
[email protected]I made this dish for a dinner party last night and it was a huge hit! Everyone raved about the flavors and how well the ingredients complemented each other. I will definitely be making this again.
Joanne Korf
[email protected]This dish was absolutely delicious! The black bass was cooked perfectly, and the combination of flavors from the hon-shimeji mushrooms, razor clams, and tomato-garlic marinade was incredible. I would definitely recommend this recipe to anyone looking