NJ Saltwater Fisherman Forums
General Forum => Recipes => Topic started by: Uncle Luna on April 27, 2009, 09:04:29 AM
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After catching my first bass of the year It was a long time since we made this But here it is
2 tbls olive oil
1 onion chopped
2 tablespoons chopped garlic
2 jars marinara sauce
1 28 oz can chopped tomato
1 jar about cup pitted kalamata olives or black olives
1 jar capers
2 striper filets cut in 1 inch cubes
optional for those who don't like them 5 or 6
anchovie filets
Heat the olive oil in a large deep pan (or Pot)
add the anchovie filets (if you are using them)
onions and garlic saute until onions are translucent and the anchovies dissolve, add the 2 jars sauce and the diced tomato and bring to a boil. Reduce heat to a simmer, add the capers and olives (drained) and bring to a boil for about 15 min. Add the striped bass chunks and cook 10 min or so.
Bring a large pot of water to a boil cook 2 lbs
pasta ( linguini or whatever you like )
Check out these photos, man was it tasty!
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looks great unc.. but it also looks like some mussels would go very nice in there.
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WOW That looks great will be on my table soon....Thanks for sharing chrz slt
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Tried this one tonight.....mmm mmm good TT^
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WOW Unc that looks good, got to ask the bride to make that soon. t^. Thanks.
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Striped Bass w/ Putenesca Sauce
Ingredients
Puttanesca:
1/4 cup Extra-virgin olive oil
4 Large garlic cloves, thinly sliced
1/4 teaspoon Red pepper flakes
3 Anchovies, roughly chopped or mashed with a fork
1/4 cup Capers
3/4 cup Pitted Moroccan oil-cured black olives, roughly chopped
1/2 cup White wine
6 cups Basic Tomato Sauce, recipe follows
4 (6-ounce) striped bass fillets, skinned
Kosher salt and freshly ground black pepper
1 Small bunch basil, stemmed, for garnish
Potatoes:
1 pound Fingerling potatoes, parboiled for about 12 to 15 minutes, drained and cooled
2 tablespoons Olive oil
Kosher salt and freshly ground black pepper.
Preparation
In a large skillet over medium heat, heat the olive oil. Add the garlic and red pepper flakes and cook until just fragrant, 1 minute. Add the anchovies, capers and olives and cook until the anchovies have begun to dissolve in the oil, about 5 minutes. Pour in the wine and the Basic Tomato Sauce and bring to a simmer. Add the fish fillets, making sure they are submerged in the sauce, and gently simmer until the fish is cooked through and the flesh is milky white and slightly flaky, about 10 minutes. Season with salt and pepper, to taste.
Meanwhile, cut each fingerling in half lengthwise and place in a medium bowl. Toss well with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the potatoes, cut side down, and cook until well browned, about 5 minutes.