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- Herbed Striped Bass with Horseradish Sauce
- (Branzino Striato Alle Erbe Con Salsa di Rafano)
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- Ingredients:
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1 and 3/4 to 2 lbs skinless striped bass fillets, cut into 2-inch pieces
1 cup (generous) minced red onion
1/2 cup chopped fresh Italian parsley
1/2 cup chopped fresh cilantro
4 and 1/2 tablespoons (or more) extra-virgin olive oil, divided
1 and 1/2 teaspoons coarse kosher salt
3/4 teaspoon coarsely ground black pepper
Green Horseradish Sauce
Directions:
Line rimmed baking sheet with plastic wrap.
Using/on off turns, finely chop 1/2 of fish in processor (do not puree to paste); transfer to bowl.
Repeat with remaining fish.
Mix in onion, parsley, cilantro, 3 and 1/2 tablespoons olive oil, salt, and pepper.
Using wet hands and generous 1/4 cupful for each, shape mixture into 3 x 2 x 1/2-inch cakes.
Arrange on prepared baking sheet.
Heat 1 tablespoon olive oil in large skillet over medium heat.
Working in batches, saute cakes until opaque in center, adding more olive oil to skillet by tablespoonfuls as needed, about 4 minutes per side.
Transfer to platter.
Serve warm or at room temperature with horseradish sauce. Makes about 18.
That's it!
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