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Pan-Fried Striped Bass with Stir-Fried Tomatoes and Dill

8 medium plum tomatoes,    halved lengthwise and seeded
Kosher salt
3 TBSP safflower oil
3 garlic cloves, thinly sliced
2 TBSP Asian fish sauce
8 striped bass fillets with skin
Freshly ground pepper
20 dill sprigs, tough stems discarded
20 cilantro sprigs
20 large basil leaves

Preheat the oven to 300-degrees.
In a bowl, toss the tomatoes with a large pinch of salt and set aside.
Heat 2 TBSP of oil in a large skillet.
Add the garlic and cook over low heat until golden, about 2 minutes. Do not overcook.
Add the tomatoes and fish sauce and stir-fry over moderate heat until soft, about 10 minutes.
Heat 1 tsp. of oil in a large non-stick skillet.
Season the fish with salt and pepper.
Add 4 of the fillets to the skillet, skin side down and cook over moderately high heat until the skin is browned and crisp, about 4 minutes.
Turn and cook until the fish is opaque all the way through, about 1 minute.
Transfer the fish, skin side up, to a baking sheet and keep warm in the oven.
Add 1 tsp. of oil to the skillet and repeat with the remaining fillets.
In the same skillet, heat the remaining 1 tsp. of oil.
Add the dill, cilantro and basil and stir-fry over high heat until barely wilted, about 1 minute.
Mound the tomatoes on plates and set the fish fillets on top.
Garnish with the herbs.

Coastal Fisherman Merch
CF Merch



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