Pan-Seared Striped Bass with Tomato Vinaigrette

by Annie Copps
Monday, Nov 21, 2016




Ingredients 

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

 

Directions

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.

About the Author

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.

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