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The recipe and photography for this post were provided by Heinen’s partner, Chef Billy Parisi.
This Pan-Seared Pacifico Striped Bass is incredibly easy to make using classic cooking techniques. The fish is served up with white basmati rice and a simple beurre rouge sauce.
When it comes to preparing any fish, it is important to follow a few crucial steps to ensure your fish is golden brown and cooked through. The initial step is to ensure the fish is patted dry on both sides using paper towels.
A fish-like Pacifico Striped Bass has exceptional skin which is fantastic when kept on and cooked crispy. Score the Pacifico bass on the skin side to make sure it doesn’t curl up when pan-searing. Also, be sure to season the fish well on both sides with salt and pepper.
To properly sauté fish, add some olive oil, or another favorite cooking oil, to a large frying pan and turn it to high heat. Once the oil begins to lightly smoke, add in the fish skin side up and immediately turn the heat down to medium. After about 1 minute, add in small chunks of unsalted butter. The butter will not only help the fish to crisp up brown, but it will also flavor it and help it to release from the pan so that it does not stick.
After 3 to 4 minutes total, flip the fish over and cook for another 4 to 5 minutes, or until the fish is golden brown on both sides and cooked throughout. I usually like to serve up a simple pan-seared fish like this one with a side of rice and an easy-to-make sauce.
Beurre rouge is a full-flavored sauce consisting of equal parts red wine, red wine vinegar and soy sauce. Simply cook this sauce together over low heat and stir in a few pads of unsalted butter. Finish the sauce with some sliced green onions and serve it alongside the pan-seared Pacifico Striped Bass and cooked basmati rice.
Pan Seared Pacifico Striped Bass
Prep Time: 5 minutes
Cook Time: 15 minutes
- 1 cup of basmati rice
- 1 ¼ cups of water
- 2 8-ounce fillets of Pacifico Striped Bass, skin scored
- 2 tablespoons of olive oil
- 2 tablespoons of unsalted butter
- ¼ cup cabernet sauvignon
- ¼ cup red wine vinegar
- ¼ cup soy sauce
- 1 green onion stalk, thinly sliced
- salt and pepper to taste
- For the Rice: Add the rice and water to a medium size pot and bring to a boil over high heat. Once boiling, add a lid and simmer on low heat for 15 minutes. Fork and keep warm.
- For the Fish: Pat the fish dry with a paper towel and season the fish on both sides with salt and pepper.
- Add the olive oil to a large frying pan over high heat. Once it begins to lightly smoke, add in the fish, skin side up and turn the heat down to medium.
- After 1 minute of cooking, add in 1 teaspoon of butter and cook for another 2 to 3 minutes.
- Flip the fish over and cook for 3 to 4 minutes or until golden brown on both sides and cooked throughout.
- For the Sauce: Combine the red wine, red wine vinegar and soy sauce into a small sauce pot and heat up over low heat. Once warm, whisk in the remaining butter until melted and finish with green onions.
- Serve the cooked fish with the rice and sauce.