Seared Fingers of Striped Bass

"Striped bass, one of the success stories of fisheries management, is available farmed or wild. Both farmed and wild are sustainable." Jay Weinstein, The Ethical Gourmet.

• 3 teaspoons olive oil
• 1-1/2 teaspoons ground coriander
• 1/4 teaspoon ground cumin
• 2 garlic cloves, crushed
• Pinch of crushed red pepper
• Zest and juice of 1/2 lemon
• 1 pound striped bass or tilapia fillets, cut into 8 strips
• Salt and freshly ground black pepper
• 1 teaspoon unsalted butter (optional)

METHOD

Combine 1 teaspoon of the olive oil, the coriander, cumin, garlic, red pepper, and lemon zest. Coat the fish with this mixture; marinate, refrigerated, 45 minutes.

Scrape excess marinade from the fillets; season with salt and pepper. Heat a nonstick skillet over high heat. Add the remaining 2 teaspoons olive oil (it should shimmer, but not smoke). Add the fish to the pan skin side up. Add the butter (if using) to aid in browning. Sear the fillets without moving them, until browned, about 2 minutes. Turn; cook until done, about 1 minute more. Remove from heat; splash in the lemon juice.

Serves: 4 as a light main course.

this recipe from www.inmamaskithchen.com

Recipe reprinted with permission from ©2006 Jay Weinstein, The Ethical Gourmet, published by Broadway Books. click for book review main

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