Virginia Ham Crusted Striped Bass with Warm Cabbage Slaw

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

An innovative way of farm raising striped bass on a soy-fed diet is making this sought-after fish more readily available and less pricey. Here, chef Lewis quickly sears the delicate fillets, adding local flavor with slices of Virginia ham. Paired with a savoy cabbage sauté and red wine reduction, the fish makes for an impressive dish.

Ingredients

Striped Bass
4 farm-raised soy-fed striped bass fillets (5 oz. each), skinned and boned
Flour for dredging
4 very thin slices Virginia ham
Clarified butter for cooking

Warm Cabbage Slaw
Olive oil, for cooking
4 oz. Spanish onion, peeled and julienned
3 to 4 garlic cloves, peeled and finely chopped
1 med. red bell pepper, seeded and julienned
1 med. green bell pepper, seeded and julienned
1 med. yellow bell pepper, seeded and julienned
1 lb. savoy cabbage, core removed and leaves julienned
Kosher salt and pepper, to taste

Red Wine Reduction
1 bottle Virginia red wine
2 tbsp. sugar

Steps

  1. Prepare fish: Dredge striped bass in flour; place ham slices on each fillet. In heavy bottom sauté pan over med. heat, heat clarified butter. Sear the fish, ham side down. Finish in the oven if necessary. Keep warm.
  2. Prepare slaw: In large sauté pan over med. heat, heat ¼ in. olive oil. Add onions; sauté until soft. Add garlic, bell peppers and cabbage.  Season with salt and pepper.  Sauté, tossing often, until vegetables begin to render their juices. Keep warm.
  3. Prepare red wine reduction: In small heavy bottom pan over med.-high heat, add red wine; reduce until volume of liquid is 1 cup. 
  4. Add sugar; continue to reduce 1 min. longer. Remove from heat; allow to come to room temperature.
  5. To plate, divide cabbage mixture equally on 4 serving plates, placing  cabbage in center. Place 1 striped bass fillet on cabbage; dot with wine reduction sauce. Serve immediately.   
Source: Photo and recipe courtesy of U.S. Soybean Export Council/United States Soybean Board

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources