Excerpted from JACQUES PÉPIN QUICK & SIMPLE © 2020 by Jacques Pépin. Photography © 2020 by Tom Hopkins. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Soy-Garlic Broiled Striped Bass
Serves 4
Once considered a sport fish, striped bass, which has tender white flesh, is now raised commercially. The skin is left on, so the fish should be scaled. Marinate the fish for at least 30 minutes or as long as overnight (refrigerated) to absorb the flavors of the marinade.
Serve the fish with Potatoes with Walnuts and Croutons (page 179), Parsley Potatoes with Butter (page 171), or hash-brown potatoes.
- 4 skin-on fillets striped bass (about 6 ounces each and 1 inch thick)
- 4 cloves garlic, peeled, crushed, and chopped (about 1 tablespoon)
- One 1-inch piece fresh ginger, peeled and chopped (about 1 tablespoon)
- 4 scallions, cleaned and minced (about 2/3 cup)
- 2 tablespoons dark soy sauce
- 2 teaspoons sugar
- 1 tablespoon peanut oil
- 1 tablespoon toasted sesame oil
Place the fillets skin side up on a work surface and, using a sharp knife, cut 2 diagonal slits about 1/4 inch deep through the skin of each one. (This helps the fish absorb the marinade more readily and cook more evenly.) Place the fillets in a plastic bag, along with the garlic, ginger, scallions, soy sauce, sugar, and oils. Seal the bag and toss to mix the ingredients well. Refrigerate for at least 30 minutes or up to 10 hours.
At cooking time, preheat the broiler. Drain the fillets and arrange them skin side up in a single layer on a cookie sheet lined with nonstick aluminum foil or in a gratin dish from which they can be served. Broil, 4 to 5 inches from the heat source, for 5 to 6 minutes. The skin will brown and bubble and the heat will penetrate the fish through the slits in the skin and cook the flesh. Serve.
NOTE: This preparation also works well with sea bass or black bass, as well as red snapper and other white-fleshed fish fillets.
Excerpted from JACQUES PÉPIN QUICK & SIMPLE © 2020 by Jacques Pépin. Photography © 2020 by Tom Hopkins. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
