Our friend, Gerry, was kind enough to share part of his catch with us, causing me to search old blogs for a fondly remembered recipe. Today is the day to revisit Tom Colicchio’s technique for braising fish.
The following description is more technique than recipe. It will serve two people, but could easily be doubled.
Approximately a pound of Striped Bass filet (or any firm fleshed white fish)
2 small zucchini (cut into thin half moon pieces)
1 medium onion (thin slices)
1 tomato (large dice) or a can of diced tomatoes in tomato juice
1/4 C white wine
1. Dry the Striped Bass and season it with salt and pepper.
2. Heat a saute pan; add about a tablespoon of canola oil.
3. Put the Striper in the hot pan and sear it on both sides. Remove it from the pan.
4. Wipe out the pan. Heat a little more oil and a bit of butter.
5. Saute the zucchini and onions until they start to soften; add the tomatoes.
6. Season with salt, pepper, a pinch of tarragon and a few shakes of dry thyme. By all means, use fresh herbs if you have them. If you don’t like those herbs, use whatever appeals to you.
7. Add the wine and cook for a few minutes to let the flavors come together.
8. Return the striper to the pan and spoon the vegetables and juices over and around it.
9. Cover the pan and let the fish poach in the juices for a few minutes over medium heat. Uncover and continue to spoon the veggies over the fish until it flakes, but is still very moist.
10. Squeeze a half lemon over the finished dish and serve over white rice. I like to chop a couple of scallions to sprinkle on top.