Recipe: Pan-seared Striped Bass

By Chef Josh Taylor

Looking for a delicious recipe to try? I've put together a delicious dish of pan-seared striped bass with miso glaze and sautéed asparagus and Shitake mushrooms. Get the recipe, then watch me whip it up in the Good Things Utah kitchen. 

Pan Seared Striped Bass (serves 4)
4 (6 ounce) Striped Bass portions
1 teaspoon salt
½ teaspoon pepper
1 tablespoon canola oil

1. Season the fish evenly with the salt and pepper.
2. Heat a sauté pan over medium high heat. Place the fish skin side down in the pan and press with a spatula. Cook the fish ¾ of the way through on the skin side. Flip the fish and cook to an internal temp of 140F, roughly 3 to 4 minutes per side.
3. Remove the fish from the heat and plate with the crispy skin facing up.

Miso Glaze
4 TBSP white miso paste (available at most grocery stores near the fresh herbs)
2 teaspoons ginger puree
1 teaspoon rice vinegar
3 ½ teaspoons brown sugar
2 ¼ tablespoons soy sauce
¼ cup water

In a saucepan, add all of the ingredients together and bring to a simmer. Let reduce if needed.

Asparagus and Shitake Mushrooms
½ pound asparagus
2 cups sliced Shitake mushrooms
1 teaspoon ginger puree
3 ½ tablespooons rice vinegar
½ tablespoon sesame oil
1 ½ tablespoons soy sauce
2 tablespoons sliced shallot

1. Start by heating the oil in a sauté pan on medium heat. Toss in the shallots and the mushrooms. Let sauté for around 2 minutes tossing occasionally.
2. Cut the ends of the asparagus off. Slice the asparagus on a bias into 1-inch pieces.
3. Toss the asparagus in with the mushrooms and shallots. Sauté for another 2 minutes.
4. Add in the soy sauce, ginger and rice vinegar and let cook until reduced tossing the vegetables occasionally.
5. Remove from the heat and serve.