38. PAN-SEARED STRIPED BASS with ARUGULA, SMOKED APPLEWOOD BACON and TEARDROP TOMATOES

serves six


ROSEMARY-BALSAMIC VINAIGRETTE:
½ cup Pinot Noir or other dry red wine
1 clove garlic, minced
1 shallot, minced
½ cup balsamic vinegar
2 tablespoons honey
1 tablespoon minced rosemary
¾ cup extra virgin olive oil

for STRIPED BASS:
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon white pepper
6 7-oz. striped bass fillets
½ cup canola oil
2 ¼ cup yellow teardrop tomatoes, whole
2 ¼ cups red teardrop tomatoes, whole
6 bunches arugula, picked over and washed
½ cup Rosemary-Balsamic Vinaigrette
1 lb. smoked applewood bacon, cooked until crisp, then diced

for GARNISH:
edible flowers, such as nasturtium
chives, cut to 6 inches

Make Rosemary-Balsamic Vinaigrette: In a small saucepan combine wine, garlic and shallots. Cook over medium heat for 8-10 minutes, until reduced by ½. Add balsamic vinegar and continue to cook for another 8-10 minutes, until reduced by ½. Remove from heat and add honey and minced rosemary. Whisk in extra virgin olive oil. Set aside until ready to use.

Preheat oven to 350˚F.

Place flour on a large plate, add salt and white pepper and whisk to combine. Drag fillets through seasoned flour so they are lightly coated on all sides.

Heat oil in a large heavy-bottomed skillet over medium heat until hot, about 1 minute. Add fillets and cook 2 minutes without turning. Turn fillets over and cook for another 1 to 2 minutes. Transfer fillets to a baking sheet and cook in oven for 8 to 10 minutes, or until fish flakes when pressed with a fork.

While fish bakes, prepare tomato topping. Place tomatoes and arugula in a large bowl. Combine ½ cup Rosemary-Balsamic Vinaigrette with diced bacon, pour mixture over tomatoes and arugula in bowl and toss well.

Divide fish among 6 plates. Top with tomato mixture and garnish with edible flowers and chives and serve.


courtesy of: The Beach Plum Inn & Restaurant, 50 Beach Plum Lane, Martha’s Vineyard, 508-645-9454