Wild Striped Bass with Creamy Vidalia Onions and Red Currants
- Yield: 6 servings
- 6-- wild striped bass fillets (7 oz. each)
- 10-- Vidalia onions (or substitute any sweet onion)
- 2cups chicken stock
- 1cup cream
- 1pint fresh red currants
- 2tablespoons butter
- 6tablespoons olive oil
- To make the caramelized onions heat a large heavy bottom saute pan over medium high heat. Slice the onions in half and peel them. Lay them flat and cut very thin slices. Add the butter to the hot pan and place the onions on top. Season the onions lightly with salt. Keep stirring the onions as they begin to wilt down. You will have to keep a close eye on this project. As the onions wilt they will release their liquid and it will evaporate. When the liquid is gone, the onions' sugar will get hotter and begin to caramelize. When the onions begin to turn a dark brown, add in 1/4 cup of water. Stir the onions around and scrape the bottom of the pan. Now the water will evaporate and the onions will turn brown once again. Add water again and repeat this process until the onion mixture is completely dark brown. Do not let the mixture burn or it will ruin the taste of the garnish. Now that the onions are dark brown, add the chicken stock. Reduce the chicken stock by 1/3 and then add the cream. When the mixture comes back to a boil, turn it off. With a slotted spoon, take out a spoon of onions for each plate. Put the rest of the onions and sauce in a blender. Blend and strain the sauce and season with salt and pepper. Warm the sauce back up in the pan with the red currants. Keep it warm until the fish are ready.
- Heat a cast iron or steel saute pan over medium high heat. Add the oil and let it get very hot. Season the fish with sea salt and cracked pepper. Saute the fish skin side down for 3 mintues. Transfer the pan to a 350F oven for 4 more minutes. Remove the pan from the oven and flip the fillet. Let the fish cook for 20 more seconds in the pan with no flame. Transfer to a warm plate.
- Place the spoon of onions on each warm serving plate. Place the fish on top of the onions. Spoon the sauce around.
Recipe reprinted with permission from A Life by the Sea by: Chef Dean James Max (Boca Raton, Fl., 2005).