FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Seared Wild Striped Bass With Tomato Sage "Fondue"

2 faves
Nutrition per serving    (USDA % daily values)
CAL
311
FAT
58%
CHOL
78%
SOD
10%

Comments

Add a comment

Ingredients for 6 servings

2 tablespoons roasted garlic cloves

2 tablespoons fresh sage leaves, sliced

Sea salt

6 skin-on striped bass fillets, each about 6 ounces

2 tablespoons grapeseed or canola oil

2 tablespoons diced shallots

2 tablespoons unsalted butter, softened

2 tablespoons unsalted butter, cold and cut into 1/2-inch cubes

2 teaspoons extra-virgin olive oil

4 heirloom tomatoes , preferably 2 or 3 varieties (about 2 pounds)

You might also like

Wild Striped Bass With Tomato Fondue
Food & Wine
Roasted Wild Striped Bass
Martha Stewart
Steamed Wild Striped Bass With Ginger And Scall...
Food & Wine
Wild Striped Bass With Scallions And Herb Salad
Food & Wine
Striped Bass With Caramelized Brussels Sprouts
Food & Wine
Striped Bass With Cilantro-Onion Salad
Cooking Light
Wild Striped Bass With Lemon Orzo And Caper Emu...
Campbell's Kitchen
Pan-Seared Striped Bass All'amatriciana
Cooking Light
Striped Bass With Toasted-Shallot Vinaigrette A...
Real Simple
Herbed Striped Bass
Whole Living