This simple dish — borrowed from our friends out on The Block — is one of our favorite ways to cook striped bass: pan-seared and topped with a lemony butter sauce.
Yield: 4 servings
- 1 cup flour
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 1 tablespoon cayenne pepper
- 2 tablespoons kosher salt
- 4 eight-ounce striped bass fillets
- 6 tablespoons butter, divided
- 1/4 cup caperberries
- Juice of 1 lemon, plus additional lemon slices for garnish
- 1/2 cup white wine
- 1/4 cup chopped parsley for garnish
Combine the flour, peppers, and salt. Dredge the fish fillets in the flour mixture and shake off any excess.
Melt 2 tablespoons of the butter in a heavy saucepan and heat until the butter is nut brown and foaming. Be careful not to burn. Place the fish fillets in the pan, skin side down, and sauté until cooked on that side, about 3–4 minutes. Carefully flip the fillets over and sauté on the other side for another three minutes or so.
Drain off the excess butter and reduce the heat to a simmer. Add the capers, caper berries, lemon juice, and wine. Cook for about 5 minutes, then enrich the sauce with the remaining 4 tablespoons butter.
Remove the fish to a serving platter, pour the sauce over the fish, and garnish with the chopped parsley and lemon slices. Serve and enjoy!
— LOCAL VINEYARD HIGHLIGHT & WINE PAIRING RECOMMENDATION —
We have consulted with our friends at Channing Daughters Vineyards who recommend their family of Rosato wines for pairing with this dish. After some intense research, we specifically recommend their 2012 Rosato di Sculpture Garden-Sculpture Garden Vineyard.
“Our first blended rosato; and not just a blend, but a field blend-where everything was planted, grown, picked, processed and fermented together. Light coppery hue…merlot based but with a wild edge including bramble fruit and spice emerging from the blaufrankisch and teroldego …red and black fruit, floral, herbs and spices…cleansing acidity, great balance, beautiful texture…persistent length, rich and light simultaneously… complex…super versatile at table…from tomatoes Provencal to grilled ribeye to local bluefish. All seven of the rosati were made from hand-harvested fruit that was whole-cluster pressed and fermented in stainless steel tanks. All of the rosati are dry, balanced and delicious and the color comes only from the 3-4 hours in the press. This is red fruit selected specially for pink wine production that is processed like we were making white wine. Each wine offers a different appearance, aroma, flavor and texture experience.
We hope you have as much fun exploring these wines as we have had making and consuming them! 418 cases made.”
Please click here to visit Channing Daughters website for ordering information.