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Proscuitto, Sage & Cornbread-Crusted Striped Bass with…

November 6, 2016 |

…Braised Oyster Mushrooms & Kale and Texas Pete Beurre Blanc

Recipe courtesy of Chef Tom Armstrong
as seen on episode “Hybrid Striped Bass“, Season 6

Proscuitto, Sage & Cornbread-Crusted Striped Bass with Braised Oyster Mushrooms & Kale and Texas Pete Beurre Blanc | Flavor, NC

Serves 4


  • 4 (5 ounce) striped bass filets, skin on and scored, pin bones removed
  • 1 teaspoon + 2 tablespoons expeller-pressed canola oil
  • 1½ ounces thin slices prosciutto, finely chopped
  • ¼ ounce fresh sage, finely chopped
  • 4 ounces cornbread, cut into cubes & 1cup panko, toasted
  • 1 egg, beaten
  • ¼ cup buttermilk
  • 1 cup flour, in a shallow dish for breading sea salt & white pepper, to taste
  • Texas Pete Beurre Blanc (recipe below)
  • Braised Oysters Mushrooms & Kale (recipe below)

Preheat oven to 450°. In a medium sauté pan, over medium-high heat, add 1 teaspoon canola oil & prosciutto and sauté until crispy; allow to cool. Combine prosciutto, sage, cornbread and panko in food processor until well incorporated. Add mixture to shallow dish suitable for breading. In separate shallow dish, combine egg and buttermilk. Season fish with salt & pepper. Place each filet in flour, skin-side up, gently pressing fish into flour. Lift filets from flour, shaking off excess. Gently lay each filet, skin-side up in egg/buttermilk mixture. Next, lift filets from egg wash, allowing any excess to drain. Lay each filet, skin-side up in prosciutto mixture. Press each filet into mixture so a good layer of crust adheres. In a large sauté pan, over medium-high heat, add remaining 2 tablespoons of canola oil. Once the oil is hot, add filets, skin-side down. (To prevent filets from curling up, press down with a spatula.) Sauté filets until skin starts to brown and crisp around the edges. (About 3- 4 minutes). *Be careful not to get your pan too hot and burn the edges.) Transfer filets to a baking dish and finish filets, skin-side down, in preheated oven for 5-7 minutes. Serve with Braised Oyster Mushrooms & Kale and Texas Pete Beurre Blanc.

Braised Oyster Mushrooms & Kale


  • ¼ cup expeller-pressed canola oil
  • 12 ounces oyster mushrooms, chopped into bite-size pieces
  • ½ teaspoon garlic
  • 2 teaspoons sea salt
  • ½ teaspoon white pepper
  • 2 bunches of kale, washed and stems removed 2 tablespoons dry sherry
  • 1 cup chicken stock

In a large sauté pan, over medium high heat, add canola oil. Add mushrooms and sauté until they begin to brown, about 5 minutes. Add garlic, salt and pepper; sauté for 30 seconds. Add kale and stir until wilted. Add sherry and chicken stock; bring to simmer. Cover and lower heat to medium. Allow to braise about 10 minutes, until most of the stock is absorbed and the kale is tender.

Texas Pete Beurre Blanc


  • 8 ounces butter, cut into small cubes
  • 1 teaspoon shallots, minced
  • sea salt & white pepper
  • ¼ cup dry white wine
  • 2 tablespoons heavy cream Texas Pete hot sauce, to taste

In a heavy saucepan, over medium heat, melt 1 cube butter and add shallots. Season with a pinch of salt & pepper and allow shallots to sweat for 30 seconds. Add wine and reduce until liquid is almost cooked out. Add cream and reduce by 2/3. Slowly incorporate remaining butter, 1 ounce at a time. Season with Texas Pete. Strain sauce into a bain-marie or thermal pitcher and keep in a warm place until ready to serve.

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Category: Recipes

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