Wild Striped Bass:
What's Coookin'

Aired on Superstation WGN
Saturday, September 10 and December 17, 2005
Show 224

Alex brings us to Chef Matthew Herter at Rice in San Diego's W Hotel where Matt grills wild striped bass with olives, artichokes, preserved lemons and shallots. Quick and easy, this dish fuses exciting flavors. Bass is a good source of protein and low in saturated fats. Matt scores the bass so it doesn't curl and it soaks up more flavors. Keeping the skin on so it doesn't get too dry, he grills the fish skin-side down.

The American Heart Association suggests eating fish two to three times per week. The olives and artichokes are simmered with a touch of white wine. Olives impart a delightful tang and contain oleic acid which helps lower blood cholesterol. Matt serves his simple yet scrumptious dish on a bed of orange lentils. Lentils are a good source of cholesterol-lowering fiber. This healthy dish takes only minutes to prepare and is a delightful seafood treat.

Sauteed striped bass
(Serves 1)

Ingredients:

1, 7-oz. filet of wild striped bass, skin on
1 oz. preserved lemons, jullienned
6 Spanish olives
1 baby artichoke, sliced thinly
1 oz. extra virgin olive oil
Salt and pepper to taste
3 oz. white wine
3 oz. cooked orange lentils

Preparation:

Season trimmed filet with salt and pepper, and heat olive oil in sauté pan. Place filet skin side down and sauté two minutes.

Turn filet and add artichokes, preserved lemons and olives. Continue cooking and remove fish after one or two minutes. Deglaze the pan with white wine. Allow wine to reduce. Adjust seasoning and remove from heat. Mound orange lentils on plate and place the fish over them, skin side up. Spoon the pan sauce over all.