Striped bass puttanesca
 

Striped bass Puttanesca:
There is a lot of fresh striped bass on our shores right now:

1 med onion small diced
5 cloves garlic smashed good with side of knife
1 can whole plum tomatoes hand crushed
1 cup Chardonnay
12-15 pitted kalamatta olives
1 tbls rinsed capers
1 tsp chopped parsley
1 sprig fresh thyme
4 tbls xtra vrigin oil
Salt and pepper to taste
Approx 1.5 lbs striped bass fillet portioned approx 5 oz each
So approx 4-5 pieces
Start by heating a large sauté pan to med high heat add oil
Season fish with salt and pepper add to pan one piece at a time
Reduce heat slightly if popping
Cook approx 3 minutes per side or until browned but only 3/4 cooked
Set fish aside on paper towel loosely covered with foil

Add garlic cook approx one minute
Add onion cook until translucent stirring a few times
Add tomatoes and wine
Capers and olives reduce sauce on med/low heat until reduced by a quarter
Add herbs and salt and pepper to taste( be careful olives and capers are salty)
Add fish back to pan, cover and cook approx 5 minutes more on low or until fish is firm
Serve with your favorite pasta, risotto, or side
Simple and and healthy!

Re: Striped bass puttanesca
 

Sounds good. Going to try this with some Blackfish I just caught.