Colorado Striped Bass Panzanella
Paul Anders is the Executive Chef of and has been running Sweet Basil’s kitchen in Vail, Colorado since 2006. Chef Anders prepared this dish at the 2008 Great American Seafood Cook-off, where he finished in the top five.
Colorado Striped Bass Panzanella
Farmer’s Market Tomatoes and Cucumbers, Mint, Basil, Olives, Ciabatta Bread,
Crispy Eggplant, Aged Balsamic Vinegar, Tuscan Olive Oil
Colorado Striped Bass
9 six ounce filets, Colorado hybrid Striped Bass, trimmed, scaled, scored on the skin
1 lemon, fine zest
Oil for shallow frying
Salt and pepper
Heat ½ inch of oil in two large skillets. Season the bass filets with salt, pepper, and zest on the flesh side. Pan fry the bass skin side down until crisp and golden brown. Turn the filets over, being careful not to splash the hot oil and continue to cook for about 3-4 minutes or until the fish is just cooked through. Remove the fish and drain over towels. Season the skin with salt.
Farmer’s Market Panzanella
1 pound fresh ciabatta bread or similar light white bread
4 large ripe tomatoes, cubed into ½ inch pieces (I use a beefsteak grown locally in CO)
3 ounces, baby green shallots or other sweet onions, shaved as thin as possible
12 ounces young cucumber, sliced thinly
1 ounce Picholine olives, split
1 ounce kalamata olives, split
8 large basil leaves, torn into 1 inch pieces
8-10 mint leaves, torn into 1 inch pieces
3 Tablespoons Extra Virgin Olive Oil
½ Lemon, juice and zest
Sea salt, Cracked black Pepper
The most important part of this recipe is to use the freshest, ripest, produce you can find at your local farmer’s market or from your backyard garden. It is a simple dish using excellent ingredients. Heat 2 tablespoons of the olive oil in a deep pan and add the ciabatta and toast until a light golden brown and slightly crispy. Place all of the remaining ingredients in a large bowl, except the herbs, lemon, and oil. Toss the salad very lightly, so you don’t crush the tomatoes. Add the herbs, lemon zest and lemon juice and toss while adding the remaining olive oil. Season with salt and pepper. Serve immediately.
Crispy Eggplant
1 large eggplant, cut into ¼ inch thick rounds, about 18 slices
2 pounds rice flour
1 Liter sparkling water
1 lemon, zest
1 ounce flat leaf parsley, chopped
Salt
Oil for frying
Heat 1” deep in a deep heavy bottom pan to 350 degrees. Mix 1 ½ lbs of the rice flour with the liter of sparkling water to form a batter. Season the eggplant lightly with salt and let stand for 15 minutes to draw out moisture and bitterness. Pat the eggplant dry and dust in the remaining ½ lb. of rice flour, then dip each piece in the batter and place immediately in the oil. Pan fry until crisp and very light brown and turn each piece over. You may have to do this in batches if you have a small pan/pot. You can also use a deep fryer. Remove the eggplant and season with salt and the chopped parsley/lemon mixture.
Plate Assembly
2 Tablespoons Aged Balsamic Vinegar
2 Tablespoons Extra Virgin Olive Oil
Place the eggplant around the perimeter of a large platter, place the panzanella in the center of the dish and top with the bass filets (skin side up). Drizzle the fish with the balsamic vinegar and olive oil, serve and enjoy the taste of summer!