Home | Advertise | Issues | Fishing Info | Tournaments | Buy a Photo | Delivery Locations | Merch | Send a Photo
Striped Bass with Heirloom Tomato Scampi

3 TBSP roasted garlic oil
7 garlic cloves, finely chopped
2 shallots, finely diced
1 TBSP. fennel seeds, toasted in a dry skillet
4 celery ribs, sliced 1/4-inch thick
1 TBSP drained, chopped capers
1/4 cup dry white wine
1 TBSP. red wine vinegar
Grated zest and juice of 1 lemon
3 lbs. mixed heirloom tomatoes, cut in wedges
1 cup tightly packed hand-torn fresh basil leaves

Preheat the oven to 350-degrees.
In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat.
Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice.
Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, 45 seconds to 1 minute.
Give a light push to loosen the skin from the pan.
Add the thyme sprigs to the pan.
Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes.
Remove fish from the oven and transfer to paper towels.
In a large skillet, heat the garlic oil over medium-high heat.
Add the garlic, shallots and fennel seeds and cook, stirring frequently, until the shallots are translucent, about 2 minutes.
Add the celery and capers and cook until the celery has softened, about 2 minutes.
Add the wine to the pan and cook until it is reduced by half, about 1 minute.
Add the vinegar, lemon zest and juice, tomatoes and basil and cook for 1 to 2 minutes to incorporate the flavors and heat the tomatoes through.
Serve the fillets topped with the tomato scampi.

Coastal Fisherman Merch
CF Merch



Buy a Photo