Crispy Seared Striped Bass

By: Angelina's

Chef: Nick Costanzo

Ingredients: Fennel Salad

2 lb Striped bass-skin on or off- cut into 6 oz pieces (be sure to cut thin slits in the skin if preparing it this way).
12 ea Taylor bay scallops (substitute clams or mussels if taylor bays not available)
1.5 lb Cooked Fingerling potatoes-cook in simmering water with salt, garlic and thyme until soft
4 ea Garlic cloves- sliced thinly
1 ea Shallot-sliced thinly
1/4 t Saffron threads
1/2 t Fennel pollen (or substitute ¼ t ground fennel seed)
1/2 t chopped parsley
1/2 t chopped thyme
1 t Lemon juice
1/2 c white wine
1/2 c Fish broth (or water)

For the Fennel salad- Combine all of the ingredients and let marinate for one hour before using.
For the fish- Pre-heat the oven to 425 degrees. In a large, deep saute pan or a wide aluminum pot, heat 2 T olive oil over medium high heat. Once the oil is hot, season the fish with S+P and add them to the pan, skin side down. With a spatula, press the fish down to prevent the skin from curling up. Continue to cook the fish this way for two more minutes or until the fish has a slightly crispy skin. Remove the fish from the pan and reserve.
In the same pan, add the cooked fingerling potatoes, garlic and shallots to the pan along with another 2 T olive oil. Toss with a pinch of S+P and saute the potatoes for two minutes before adding the saffron and fennel pollen. Stir and saute for 20 seconds before adding the herbs, lemon juice, white wine, Taylor Bay scallops and fish broth (or water). Season if necessary.
Arrange the potatoes in the center of the pan and place the fish fillets back in the pan, skin side up on top of the potatoes. Bake in the oven for ten minutes or until the fish is done and the shellfish is cooked.
Arrange the potatoes, fish and shellfish on the plate, and drizzle the brodetto around the plate (or bowl). Place the fennel salad on top of the fish and serve.

[+] Origami: Ceviche