STRIPED BASS WITH CLAMS AND WHITE BEANS
- 4 tbsp. of olive oil
- 2 tbsp. of unsalted butter
- 2 sprigs of thyme
- 2 springs of sage
- 1/2 cup dried cannellini beans
- 1 small yellow onion, julienned
- 1 clove garlic, minced
- 1 plum tomato, cored and diced
- 1 cup dry white wine
- 12 littleneck clams
- 2 skin-on striped bass fillet
- Red pepper flakes to taste
- Salt and pepper
Following package instructions prepare cannellini in beans a day ahead
Warm 2 tablespoons of the olive oil over medium heat. Add the onion and sauté' until lightly browned. Add the garlic cook for 1 minute. Add tomato and sauté until softened, about 3 minutes. Add wine and basil, bring to a simmer, and then add clams. Cover and cook until clams have opened, about 10 minutes.
Transfer open clams to a bowl. Remove pan from heat set aside. Discard any clams that didn't open and the basil. Pull clams from shells and coarsely chop.
Heat remaining 2 tbsp. olive oil over medium heat. Pat the fish and season lightly with salt and black pepper. Add fish skin side down when oil is hot. Light press down on fish for 30 seconds to ensure an even sear. Remove spatula when you feel flesh relax. Cook fish 3 – 5 minutes until browned. Flip fish over and add butter with sage and thyme. Base fish until cooked through. Set aside on a paper towel.
Complete the sauce by adding the clams, red pepper flakes and beans to the reserved pan sauce and bring to a simmer. Taste and adjust the seasoning. To serve, place the bean sauce in a shallow plate and top with the fillet, skin side up. Garnish with basil.
- Rashad Frazier