Creole Striped Bass
Prep Time:
15 minutes
Cook Time:
10 minutes
Servings:
4
The mixture of salt, peppers and other spices used to flavor the fish is typical of Louisiana cooking. It is a homemade version of the various packaged Creole or Cajun blends sold in stores. To save time, use 2 1/2 tsp. of one of these premixed seasonings in place of the chili powder, paprika, thyme, garlic powder, salt and peppers.
Ingredients:
- 1/2 tsp. chili powder
- 1/2 tsp. paprika
- 1/4 tsp. dried thyme
- 1/8 tsp. garlic powder
- 1/2 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground black pepper, plus more, to taste
- 1/4 tsp. freshly ground white pepper
- 4 striped bass or other firm white-fleshed fish fillets, 1 1/2 lb. total, pin
bones removed - 2 Tbs. olive oil
- Juice of 1 lemon
- 2 Tbs. unsalted butter
Directions:
Season the fish
In a small bowl, combine the chili powder, paprika, thyme, garlic powder, the 1/2 tsp. salt, the 1/4 tsp. black pepper and the white pepper. Place the fish fillets on a plate and season on both sides with the spice mixture.
Cook the fish
In a large fry pan over medium heat, warm the olive oil. Add the fish and cook until well browned underneath, about 4 minutes. Turn the fish over and cook until opaque throughout, 2 to 4 minutes more, depending on thickness. Transfer the fish to individual plates.
Make the sauce
Wipe any oil from the pan with a paper towel. Return the pan to medium heat, add the lemon juice and 1 to 2 Tbs. water and stir, scraping up any browned bits from the pan bottom. Stir in the butter and season with salt and black pepper. Spoon the sauce over the fish and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Seafood, by Jay Harlow (Oxmoor House, 2007).
In a small bowl, combine the chili powder, paprika, thyme, garlic powder, the 1/2 tsp. salt, the 1/4 tsp. black pepper and the white pepper. Place the fish fillets on a plate and season on both sides with the spice mixture.
Cook the fish
In a large fry pan over medium heat, warm the olive oil. Add the fish and cook until well browned underneath, about 4 minutes. Turn the fish over and cook until opaque throughout, 2 to 4 minutes more, depending on thickness. Transfer the fish to individual plates.
Make the sauce
Wipe any oil from the pan with a paper towel. Return the pan to medium heat, add the lemon juice and 1 to 2 Tbs. water and stir, scraping up any browned bits from the pan bottom. Stir in the butter and season with salt and black pepper. Spoon the sauce over the fish and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Seafood, by Jay Harlow (Oxmoor House, 2007).
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