We found this really great recipe on Food Network for Seared Striped Bass with Sauteed Vegetables.  Next time you join us for a sport fishing trip you can give this recipe a try.  Let us know how you like it, also if you make any changes to the recipe and if you would recommend it to others.

1 bunch asparagus, snapped where it wants to naturally break
2 cups sugar snap peas, tips and strings removed
1 cup shelled fava beans
Extra-virgin olive oil
3 cloves garlic
1 cup morel mushrooms, cleaned and cut lengthwise in 1/2
1/2 cup chicken or vegetable stock
4 (6-ounce) wild striped bass fillets, with skinDirections

Bring a large pot of well-salted water to a boil. Meanwhile, fill a large bowl with ice water and salt it well. Place the asparagus in the boiling water and cook until the water comes back to a rolling boil. Remove and place it immediately in the salted ice water. When the asparagus has cooled completely, remove it from the water and reserve. Repeat this process with the sugar snap peas and then the fava beans. You can use the same blanching water for all of the veggies, just be sure to always do the fava beans last. Fava beans have very high iron content and will turn the blanching water black. After the beans are blanched and cooled, remove the tough outer skin to reveal a lovely spring green fava bean.
For the veggies:

Coat a large saute pan with olive oil. Smash the three garlic cloves with the heel of your hand and add to the saute pan. Bring the pan to a medium high heat. When the garlic has become golden brown and very aromatic remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the mushrooms and stock, season generously with salt, and saute for 1 minute. Add the prepared veggies, season with salt and saute until all the ingredients are coated with oil and hot and almost all the stock has evaporated. Serve immediately or later at room temperature.

Read more at: Foodnetwork.com

Ginny G

Cape Cod Fishing & Whale Watch Charters

MacMillan Pier, Provincetown, MA


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