Crispy Fillet of Striped Bass with Piperade

Piperade:
2 white onions
1/4 cup olive oil
2 green bell peppers, seeded, deribbed and thinly sliced crosswise
5 cloves garlic, crushed
2 tomatoes, coarsely chopped
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
pinch of sugar

Bass Fillets:
1 tablespoon olive oil
4 striped bass fillets with skin intact, about 1/4 lb each

Piperade, using a mandoline or a sharp knife, slice the onions crosswise
as thinly as possible. Separate the slices into rings; you should have
about 3 cups rings.
In a saute pan over high heat, warm the 1/4 cup olive oil. Add the onions,
bell peppers and garlic and saute until the vegetables are soft and golden
brown, about 10 minutes.
Add the tomatoes, 1 teaspoon salt, 1/2 teaspoon white pepper, the cayenne
pepper and sugar; stir until blended, then cover. Reduce the heat to
medium and continue to cook, stirring occasionally, until soupy, about 15
minutes.
Meanwhile, cook the fillets. In a nonstick saute pan over high heat, warm
the 1 tablespoon olive oil. Sprinkle both sides of the bass fillets with
salt and white pepper to taste. Place the fillets in the hot pan, skin
side down, and cook until the skins are crisp and golden brown, 2-3
minutes. Turn the fillets over and continue cooking until opaque
throughout when pierced with a knife, 1-2 minutes longer.
Just before the fillets are ready, taste the piperade and adjust the
seasoning if necessary. Spoon the sauce onto the center of a warmed
platter or individual plates. Promptly remove the fillets from the saute
pan and lay them on top of the sauce. Serve immediately.
Serves 4.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/