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Striped Bass Scampi

2 TBSP. olive oil
4 striped bass fillets
Black pepper
Grated zest and juice of 1 lemon
1/2 bunch thyme sprigs

Scampi Sauce
3 TBSP. roasted garlic oil
6 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°F.
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.
Make the scampi sauce in a large skillet.
Heat the garlic oil over medium-high heat.
Add the garlic, shallots, and fennel seeds.
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 bass fillets topped with the tomato scampi.

Coastal Fisherman Merch
CF Merch



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