I must admit, I was never much of a fish eater until recently. Maybe it was that I hadn’t found the right fish for me, or hadn’t given the idea of fish a try, but either way, I have become a fish convert. I have recently discovered that my favorite types of fish are Striped Bass, Chilean Sea Bass, and Red Snapper. None of these fishes are overly fishy in taste, and if cooked/seared correctly, they yield the most delicious, crunchy skin and tender meat.
I tend to sauté my fish (as opposed to baking) which I think is the best and most delicious way to eat a fish. Not only does the fish cook in less than 10 minutes, it also allows you to create the most delicious butter/lemon pan sauce ever!
Last night I paired my Striped Bass with a Jerusalem Artichoke (Sunchoke) Puree, which was an experiment. Oddly enough, the combo of the puree with the fish was such an awesome bite - the two elements just worked perfectly together!
Check out this recipe (especially if you’re not normally a fish eater!) - if I have been converted, anyone can! :)
Striped Bass, Jerusalem Artichoke Puree and Roaste
Seared Striped Bass, served over a Jerusalem Artichoke Puree with Roasted Asparagus