Poached Wild Striped Bass With Tomato and Garlic

Bill Milne

Poached Wild Striped Bass With Tomato and Garlic

Striped bass is a chef’s favorite because it’s a hearty fish that cooks up silky and sweet. I love it because it’s rich, and even though the meaty flakes hold up well with many preparations, poaching makes them even more moist and consistent. Topping the fish with bright red tomatoes and fragrant garlic gives the poached fillets some contrasting color and flavor. It also quickly turns this simply prepared fish into a meal.

Makes 2 servings

• 2 (8-ounce) skin-on wild striped bass fillets, cut 1 inch thick
• Sea salt to taste
• 1 tablespoon extra virgin olive oil, plus more for serving
• 1 cup Tomato and Basil Bruschetta topping

Rinse the fillets and pat them dry with a paper towel. Season the fish with salt.

Coat the bottom of a large sauté pan with the olive oil. Add 1/4 inch of water to the pan and heat over medium-high heat. When the water comes to a gentle boil, gently slide the fillets skin-side down into the pan in a single layer.

Cover the pan and lower the heat to a simmer. Cook the fillets for 5 to 6 minutes, or until just cooked through. Using a fish spatula, remove the fillets from the pan and transfer to serving plates. Spoon 1/2 cup bruschetta topping over each fillet and drizzle with olive oil. Serve immediately.

Tomato and Basil Bruschetta

Makes 4 servings

• 2 pounds heirloom tomatoes, finely chopped
• 4 garlic cloves, finely minced
• 6 basil leaves, chopped
• 3 tablespoons extra virgin olive oil
• Sea salt and freshly ground pepper to taste

In a large bowl, combine the tomatoes, garlic, and basil. Drizzle with the olive oil and season with a few pinches of salt and pepper and toss to combine. Heat bruschetta and place atop Wild Striped Bass.

Excerpted from “Joe Knows Fish,” © 2018 by Joe Gurrera. Reproduced by permission. All rights reserved.

"Joe Knows Fish: Taking the Intimidation Out of Cooking Seafood" by Joe Gurrera ($24.99).