Traditional recipes

Sautéed Striped Bass with Mint Pesto and Spiced Carrots

Sautéed Striped Bass with Mint Pesto and Spiced Carrots

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  • 1/4 cup (packed) fresh mint leaves
  • 1/4 cup llightly toasted shelled unsalted natural pistachios
  • 1/4 cup extra-virgin olive oil


  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh thyme
  • 4 6- to 8-ounce striped bass fillets (with or without skin)

Spiced carrots

  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 3 tablespoons extra-virgin olive oil, divided
  • 12 ounces medium carrots, peeled, thinly sliced into rounds
  • 1/8 teaspoon dried crushed red pepper
  • 1 cup low-salt chicken broth
  • 3 tablespoons fresh lemon juice

Recipe Preparation

For pesto

  • Blend mint leaves, pistachios, olive oil, and garlic in processor until coarse puree forms. Season with coarse salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring pesto to room temperature and stir before using.

For fish

  • Combine olive oil, mint, and thyme in small bowl. Spread herb mixture all over both sides of fish fillets. Cover and refrigerate fish at least 3 hours and up to 5 hours.

For spiced carrots

  • Stir all seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer seeds to spice mill or mortar and grind coarsely.

  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add carrots, crushed red pepper, and ground seeds; sauté until carrots begin to brown in spots, about 5 minutes. Add broth and lemon juice and bring to boil. Reduce heat to medium-low, cover, and simmer until carrots are tender, about 6 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

  • Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Add fish and cook until browned on both sides and just opaque in center, about 5 minutes total.

  • Rewarm carrots just until heated through. Divide carrots and any juices among 4 plates. Top each serving with 1 fish fillet. Spoon pesto over and serve.

Reviews Section

Watch the video: Gordon Ramsays Top 5 Fish Recipes


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