The Daily Dish

Pan-Seared Striped Bass with Tomato Vinaigrette
By Annie Copps

daily dish banner

We tend to think of seasonal ingredients as the good stuff that we patiently wait for all year as it slowly rises from the soil and that is certainly true, but a summer staple I look forward to all year comes from the ocean—I’m talking about striped bass.

Yield: 4 servings

Bluefish, also abundant in Martha's Vineyard waters, works well in this dish, too.

1 cup pesto
1-1/2 cups plain breadcrumbs
4 tablespoons vegetable oil, divided
4 8-ounce fillets striped bass or bluefish, skin on

Place pesto and breadcrumbs into two separate shallow dishes. Divide vegetable oil into two medium-size frying pans over medium-high heat. Press each portion of fish, skin side up, into pesto and then into breadcrumbs. Place fish, crumb side down, into the hot oiled frying pans and sear 3 minutes.

Turn fish and cook 4 to 5 minutes. Arrange on serving plates and top with Tomato Vinaigrette.

Tomato Vinaigrette
4 medium tomatoes, cut into half-inch chunks
1 small red onion, diced
3 scallions, finely sliced
6 fresh basil leaves, cut into thin strips
1/2 cup white balsamic vinegar
1/2 cup extra-virgin olive oil
Kosher or sea salt and freshly ground black pepper
Combine all recipe ingredients in a non-aluminum bowl and let stand, covered, at room temperature 30 minutes.

Adapted from Doug Hewson, Mediterranean Restaurant, Matha's Vineyard, MA ___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

More Food & Wine




Simply Ming

About the Author

More Recipes from Festival Chefs

Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish




Sign Up

Sign-up for WGBH Food & Wine updates, Craving Boston updates, WGBH promotions, and previews of what's coming up on WGBH TV.




Craving Boston (Official Website)
Kitchen Vignettes

Support for WGBH is provided by:
Become a WGBH sponsor