Ingredients:
For striped bass
- 1 piece striped bass, about 1 lb (0.5 kg);
- 1 1/2 tablespoons safflower oil;
- 1 1/2 cups fresh corn;
- 8 pieces asparagus, about 1/2 lb (250 g);
- 1 cup water;
- Sea salt.
For tomato sauce
- 1 medium size onion, peel and thinly slice;
- 6 plum tomatos, about 1 lb (0.5 kg), cut to quarters;
- 1 teaspoon safflower oil;
- 1/2 cup sweet white wine;
- Sea salt.
Recipe:
Serving for 2
For striped bass
- Clean fish, pad dry and wrap with paper towel;
- Add safflower in a sauté pan over medium high heat;
- Place fish in, skin down when it gets hot;
- Sear fish on all sides, do not move until it forms a crush, about 2 minutes;
- Cover;
- Add sea salt;
- If the fish is thick, place in a 400˚F (200˚C) pre-heated oven for 3 minutes;
- Take it out and set aside;
- Add fresh corn in the same pan;
- Put asparagus in boiling water for 3 minutes, take it out and set aside;
- Layer fresh corn, asparagus and fish;
- Top with tomato sauce, serve warm.
For tomato sauce
- Add safflower in a sauce pan over medium high heat;
- Sauté onion until it becomes soft and golden not brown;
- Add tomato quarters and sea salt;
- Add white wine cook until becomes chunky.