…with Basmati Rice, Sautéed Greens and Jalapeño Honey
Recipe courtesy of Chef Matthew Scofield
as seen on episode “Vintage Bee Honey”, season 3
- 2, 6-8oz striped bass filets, skin on and scored
- 1 cup baklava crumbs (may substitute with 1 cup bread crumb)
- 1 cup basmati rice
- 2 cups water or chicken stock
- 8 oz greens (kale, mustard or collards would work) washed, drained and rough chop
- 1/2 cup honey
- 1 jalapeno, sliced
- ¼ cup olive oil
- salt and pepper
Rinse rice with cold water until water is clear. Top with water to just cover rice and allow to sit for 20 minutes. Strain water from rice, place in a small sauce pot, add water or stock, cover with lid or foil and cook until rice is tender (about 20-30 minutes) Once rice is cooked, keep covered and allow to rest while fish is cooking.
For jalapeño honey:
In a small sauce pot, add honey and sliced jalapeño. Over medium high heat, bring to a boil and then turn off heat. Allow to cool and set aside.
For striped bass:
Pre-heat oven to 350 degrees. Place a medium sized sauté or non-stick pan over medium heat. Pat bass filets with absorbent towel to dry. Season with salt and pepper and set aside. Once the pan is hot, add 2 tbsp olive oil to pan and place bass in pan skin side up. Cook until half way cooked through (about 3 minutes) flip to put skin side down. Add baklava or bread crumb topping to fish and place in the oven to finish cooking. (about 4-5 minutes). When bass is finished, remove from pan and set aside. Place the pan that you cooked the bass in back over medium heat, add remaining oil and sauté the greens until cooked through. (about 2-3 minutes) Season with salt and pepper. Plate by putting rice in center of the plate. Arrange greens next to the rice. Place the bass on top of the greens and rice. Finish by drizzling honey over fish and plate. Serve and enjoy!