Wild Striped Bass
Recipe created by Debra Ponzek, coauthor of The Summer House Cookbook
Flaky fish, succulent sauce...a perfect dish!
Servings: Makes 20 servings
  • 4 cups port wine
  • 2 bay leaves
  • 1/2 teaspoon cracked peppercorns
  • 4 tablespoons (1/2 stick) cold butter , cut into 4 pieces
  • 1/4 cup balsamic vinegar
  • Salt and freshly ground pepper
  • 10 (4-to-5-ounce) wild striped bass fillets
  • 1/4 cup extra-virgin olive oil
  • Directions
    In a medium saucepan over high heat, bring port, bay leaves, and peppercorns to a boil and cook 40 minutes, until wine is reduced to 1 cup. Pour through a strainer and discard solids. Remove from heat and whisk in butter, one piece at a time. Stir in vinegar and season with salt and pepper. Keep warm.

    Preheat oven to 450°F. Place fish on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast 8 to 12 minutes (flesh side up). Serve skin side up, topped with sauce.


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