Striped Bass Fillet with Pepper Sauce Recipe
One of the more popular fish to catch nearby, besides the perennial trout, is a hybrid striped bass, called the wiper bass. These are hard-fighting, mild tasting fish that our DWR introduce to a variety of lakes, ponds, and reservoirs across the state. The Wiper is a sterile hybrid, a cross between Striped Bass and White Bass. They’re one of my favorite local fish to both catch and eat, so I try to get out after them whenever I can. I often make them into beer-battered fish tacos, but for this one I wanted to try something a little different.
INGREDIENTS
2 Fillets of Bass, skin on – I used Wiper, which is a hybrid of Striped Bass and White Bass, but any white meat fish fillets would work well too.
2 Bell Peppers – 1 large red and 1 large yellow
3 Shallots
3 pods Star Anise
1 1/2 Tbsp. White Wine Vinegar
2 Tbsp. Vermouth, White Wine, or cooking wine substitute (such as alcohol-free cooking wine)
1 Tbsp. Olive Oil
Fresh Thyme leaves
Salt
1/2 cup Fresh Basil – or 1 huge sprig
Water
DIRECTIONS
1. PREPARE YOUR INGREDIENTS: Take your whole bass and scale it entirely before you fillet. It’s important to keep the skin on for this recipe, but you don’t want to eat a filet of fish with the scales attached.
To scale a fish: Hold your fish by the tail, and place the backside of your knife blade at a 45-degree angle with the sharp side facing towards you. Make sure your knife is situated against the grain of the scales, then start scraping away from yourself in smooth, steady motions. Fish scales are interlocked like shingles on a roof, so it can be difficult to break through and start removing them. However, once you get started, they slip off relatively easily.
Once fully scaled, fillet your fish, with the skin on, and set rinsed fillets aside to cook after the sauce is complete.
Julienne your peppers and shallot, and set aside to cook for the sauce.
2. SAUTE PEPPERS AND SHALLOTS: Heat oil in a pan and add peppers, shallot, and star anise and saute. Cook it all down for a few minutes until peppers and shallot start to soften.
3. ADD BASIL, VERMOUTH/WHITE WINE AND REDUCE: After peppers and shallot have softened, add the basil leaves whole, then immediately pour in the white wine vinegar and vermouth/white wine/white wine substitute. Cook further until basil has started to wilt and the liquid is absorbing.
4. SIMMER SAUCE: Add enough water to cover peppers, and bring to a boil. Once it’s reached a boil, reduce head and simmer until the liquid is reduced by half.
5. BLEND: Once sauce is reduced, remove from heat. Pick out the star anise pods, and add the sauce to your blender. CAUTION: Blending any hot liquids will release a large amount of steam and pressure within your blender. Make sure to keep the lid tight on your blender, and cover it with a towel so you don’t splatter sauce all over your kitchen. Pulse your blender to get it started, and then blend until sauce is pureed. Set finished sauce aside to serve with your fish fillets.
6. SCORE YOUR FISH FILET: With the fillet skin side up, score the fillet every 1/2″, cutting slightly through the skin. Take a look at this article for more information on scoring your fish fillet. Season the fillet with salt, pepper, and thyme, taking care to get the seasonings into each cut along the fillet.
7. COOK YOUR FISH: T Heat olive oil in a medium-high heat pan, and add your fish fillet, skin-side down. 90% of the cooking will take place with the skin down, so you can get the skin nice and crispy. I highly recommend a non-stick or cast-iron pan, to ensure that the fillet doesn’t stick while cooking. Your fillet will be ready to flip once it turns bright white, approximately 5-7 minutes. Cook 2-3 minutes on the other side before getting ready to serve.
8. SERVE IT UP: Pour some of the pepper sauce in the middle of your plate or bowl, and set the fillet on top. Sprinkle some oil or thyme leaves on top, and enjoy!
