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Seared Wild Striped Bass, Pan-Asian Style Print Email


1 pound wild striped bass, with skin on
Salt and freshly ground pepper
Olive oil
1 tablespoon grated ginger root
1 peach, peeled and cut into a small dice
1 cup sake
1 pound baby bok choy, trimmed and cleaned
Divide striped bass into 2 equal portions and pat skin dry with a paper towel. Season both sides with salt and pepper.

Heat a large saute pan coated generously with olive oil over high heat. Gently place the fish fillets flesh-side-down in pan and sear for 2 to 3 minutes. Flip and sear the skin side for 2 minutes.

Add grated ginger and sweat for 1 minute. Add peaches and cook for 1 minute. Deglaze pan with sake. Reduce liquid in pan until it's almost the consistency of maple syrup.

While pan is deglazing, grill bok choy until lightly charred and leaves begin to wilt, about 2 minutes; you also can fry bok choy in a skillet over medium heat with a little olive oil.

Spoon bok choy onto a plate. With spatula, place fish gently on top. Continue cooking wine reduction for 1 more minute, then pour over top of fish. Serve immediately.

Serves 2 -- Chef David Hurley, Cafe Notte
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