Seared Chesapeake Bay Striped Bass with Saffron butter
2, 6 oz. filet of Striped Bass or Rockfish, skin-on
2 tablespoons unsalted butter, room temperature
Small pinch saffron threads
2 teaspoons chives, minced
2 small cloves garlic, gently crushed
1 tablespoon grapeseed or canola oil
Make the butter 2-3 days in advance so that the saffron can infuse its flavor.
In a large mixing bowl, lightly whisk the butter, saffron and chives together until smooth and creamy. Transfer the butter to a small dish and chill.
Preheat the oven to 400 degrees F. Trim any excess to create a uniform filet. Score two diagonal slits into the skin with a knife. Place the fish on a paper towel to dry the skin and help the searing process. Heat a medium skillet with oil over a high flame. Add the fish to the skillet skin side down. Gently press the filet with a spatula. Sear for 4-5 minutes. Make sure not to turn or flip the filet. Place the skillet in the oven and cook for an additional 4-5 minutes. Then, return the pan to the stove over medium-high heat. Flip the filet. Add a spoonful of the saffron butter into the skillet. As the butter begins to foam, spoon it on top of the skin. Serve immediately.
Pair with our 2015 Viognier
Photo by Andrea Hubbell