Don't be intimidated by the fancy name; this dish is light, tasty, and cooks up quick. Add a simple salad, and dinner is served!
1 tablespoon extra-virgin olive oil, divided
4 (6-ounce) striped bass fillets
1/4 plus 1/8 teaspoon salt, divided
2 ounces pancetta, finely chopped
1/2 cup chopped onion
1/8 teaspoon crushed red pepper
3 garlic cloves, minced
2 cups cherry tomatoes, quartered
1 teaspoon balsamic vinegar
How to Make It
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/4 teaspoon salt. Add fish to pan, skin side up; cook 3 minutes or until lightly browned. Turn fish over; cook 4 minutes or until desired degree of doneness. Remove fish from pan; keep warm.
Return pan to medium-high heat. Add remaining 1 teaspoon oil and pancetta; cook 1 minute, stirring occasionally. Add onion, pepper, and garlic; cook 5 minutes or until pancetta is browned, stirring occasionally. Add tomatoes and vinegar; cook 3 minutes or until tomatoes soften, stirring frequently. Add remaining 1/8 teaspoon salt, stirring well. Serve sauce with fish.
While dishes all'amatriciana are traditionally made with guanciale (cured Italian pork jowl), we substituted pancetta, which is more readily available.
First let me say, you should submit a review if you have actually made the dish. Wow!! This dish is fantastic! I did not have bass so I used tilapia and used 3z of pancetta as this was the size of the package and I did not wish to freeze just 1z. This dish was extremely quick. I served this with oven roasted cauliflower drizzled with homemade Greek vinaigrette dressing. Highly recommend this recipe!!
Outstanding! I have been fishing for and cooking wild striped bass off Cape Cod since I was old enough to be allowed to use a real hook. This recipe will live in my recipe book for all time. There are not many that make it there. As for sustainability, please please do your research before you start preaching. The striped bass species has been very well managed as of late (last 15 years) and is very healthy. And farmed fish is generally more contaminated than wild. If you want to make a difference drive your Prius over to your town hall and vote down this rediculous wind farm they are talking about sticking right smack in the middle of one of the most productive fishing grounds on the east coast. (wind farm on middle ground shoals in vinyard sound).
One reviewer below (see Stacey's review) cautions readers not to eat wild Striped Bass b/c of overfishing. Where we live (Chesapeake Bay) wild Striped Bass are now at sustainable levels (thanks to a moratorium on fishing in the late 80s) and you should NOT feel bad eating these wonderful fish if they're from the east coast Chesapeake Bay area. You can check the National Oceanic and Atmospheric Association's website for more information. Please be informed before posting such warnings. Thank you.
I made several changes to accommodate what I already had, but this is a great basic recipe that can be easily adapted.
I substituted some pre-cooked andouille for the pancetta, and added it, the onion, and garlic all in at the same time. I also added half a pablano pepper. I only cooked them until the onion and pepper were soft, which took just over a minute, and then added the tomato and vinegar.
I found I had to cook the bass for about 2 minutes longer than suggested but that's probably because they were fairly thick fillets.
The result was fantastic! I'll definitely be making this again.
This was a wonderful meal. Striped bass is now readily available. If interested in learning more about this fish and others see http://www.blueocean.org/seafood/seafood-view?spc_id=2
This is a very reliable source.