Easy, Summery Crudo
By Andrew Zimmern
In this episode of Wild Game Kitchen, I’m showcasing two distinct preparations of fresh-caught striped bass that celebrate summer’s bounty. I begin with an elegant bass crudo, where pristine slices of salt-cured bass are served with ripe stone fruits, crisp shallots, and a vibrant chile oil – a dish that perfectly balances sweet, heat, and acidity. Then, I’ll demonstrate how to grill a whole roasted striped bass topped with an herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.
Bass Crudo with Stone Fruit & Lime
Ingredients
- 8 ounces striped bass filets, cut from the top loin
- Kosher salt
- 3 peaches, plums, pluots and/or nectarines, ripe but not mushy
- 2 red fresno chiles
- 1 lime
- 3 tablespoons sherry vinegar
- 3 tablespoons olive oil
- Shallots, peeled whole and sliced thinly
- Garlic or mint flowers, or other edible summer flower (optional)
Instructions
Season the loin pieces generously with salt. Place in the fridge uncovered for 20 minutes. Dunk in ice water to remove all salt. Soak for a minute or so and then dry well. This step will firm up the fish, draw out the moisture and season it.
Meanwhile, halve one peach and one lime. Place it in a bowl with a fresno chile, coat everything with a little vegetable oil. Place the chile, lime and peach cut side down over a hot grill. You just want to char the flesh on one side. Remove the skin and seeds from the chile. Peel the peach. Reserve the charred lime for plating.
Using a blender or immersion wand, puree the vinegar, olive oil, grilled chile and peach. Reserve.
Once the fish is salted and rinsed, slice the loins, and arrange attractively on small plate or in low bowls. Thinly slice the remaining stone fruit, fresno chile and shallot, and arrange on each plate with the fish. Squeeze the charred lime over the dish. Spoon some of the peach vinaigrette over each plate. Garnish with edible flowers, if using.
