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Pan-Seared Striped Bass with Tomato Vinaigrette

by in Jul 2009
Pan-Seared Striped Bass with Tomato Vinaigrette
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Yield: 4 servings

Bluefish, also abundant in Martha's Vineyard waters, works well in this dish, too.

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  • 1 cup pesto
  • 1-1/2 cups plain breadcrumbs
  • 4 tablespoons vegetable oil, divided
  • 4 8-ounce fillets striped bass or bluefish, skin on
  • Tomato Vinaigrette


Place pesto and breadcrumbs into two separate shallow dishes. Divide vegetable oil into two medium-size frypans over medium-high heat.

Press each portion of fish, skin side up, into pesto and then into breadcrumbs. Place fish, crumb side down, into the hot oiled frypans and sear 3 minutes.

Turn fish and cook 4 to 5 minutes. Arrange on serving plates and top with Tomato Vinaigrette.

Tomato Vinaigrette


  • 4 medium tomatoes, cut into half-inch chunks
  • 1 small red onion, diced
  • 3 scallions, finely sliced
  • 6 fresh basil leaves, cut into thin strips
  • 1/2 cup white balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • Kosher or sea salt and freshly ground black pepper


Updated Monday, June 22nd, 2009

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