Pan-Seared Striped Bass All'amatriciana

This is an easy enough recipe to make, but my family and I were not big fans of the sauce.

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).

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yeah all fishes are dirty... so what? Just clean them good and cook them. It won't kill you. I will make this... look delicious

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.

The environmental defense fund suggests only farmed striped bass should be eaten to avoid any contaiminants.

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.

Amazing! I held back on the crushed red pepper, its too much for the four year old and this was a big hit! this is definitely a keeper. We served it with sauteed garden fresh baby bok choy and carrots