Pan-Seared Striped Bass with Tomato Vinaigrette
By Yankee Magazine|Jun 22 2009|
Bluefish, also abundant in Martha’s Vineyard waters, works well in this dish, too.
Yield
4 servings
Ingredients
1 cup pesto
1-1/2 cups plain breadcrumbs
4 tablespoons vegetable oil, divided
4 8-ounce fillets striped bass or bluefish, skin on
Tomato Vinaigrette
Instructions
Place pesto and breadcrumbs into two separate shallow dishes. Divide vegetable oil into two medium-size frypans over medium-high heat.
Press each portion of fish, skin side up, into pesto and then into breadcrumbs. Place fish, crumb side down, into the hot oiled frypans and sear 3 minutes.
Turn fish and cook 4 to 5 minutes. Arrange on serving plates and top with Tomato Vinaigrette.
Tomato Vinaigrette
Ingredients
4 medium tomatoes, cut into half-inch chunks
1 small red onion, diced
3 scallions, finely sliced
6 fresh basil leaves, cut into thin strips
1/2 cup white balsamic vinegar
1/2 cup extra-virgin olive oil
Kosher or sea salt and freshly ground black pepper
Instructions
