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Wow! That's Terrific Bass!
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Right Food for the Season - Late Summer
Written by R. Patrick Kent   
Back from vacationing on the Cape - Provincetown, Truro and Falmouth - and Striped Bass was ubiquitous on the menus and at the fish markets. We picked some up to cook at our friends' house in Truro. We had originally thought we might grill it but the mosquitoes were out in force and a thundershower was threatening. No Bass-o-matic handy either so I opted to improvise inside.  The fish market had cleaned the filets up nicely so there wasn't any real de-boning to do, just a few scales left to clean off. As we were prepping dinner and sipping some wine - Truro Vineyards Pinot Grigio - our friends had put out some smoked bluefish pate and some Cape Cod potato chips. Inspiration struck and I took a few handfuls of chips from the bag, crushed them in a bowl and mixed in a few tablespoons of bread crumbs. We seasoned the fish with salt and pepper, got some light olive oil heating in an oven proof pan on top of the stove, and pre-heated the oven to 400 degrees. I basted the skin side of each filet with some egg white and pressed it into the potato chip mixture. Once the oil was hot, but not quite smoking, I seared the fish, potato chip-covered skin side down, for about 3 minutes. Once the crust was set, I flipped each filet and put the pan in the oven for about 10 minutes. When the fish was out of the oven, I transferred each filet to a plate and quickly sauteed some diced shallot in the pan for a minute. I deglazed the pan with some of the wine and a squeeze of lemon and let it cook down before whisking a tablespoon of butter into it. I chopped some fresh parsley and added it to the sauce. I spooned it over each filet and we sat down to dinner...
 

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