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Wood-Grilled Wild Striped Bass, Basil-Scented Zucchini Noodles and Littleneck Clams in Tomato-Garlic Nage Carlo deMarcoWood-Grilled Wild Striped Bass, Basil-Scented Zucchini Noodles and Littleneck Clams in Tomato-Garlic Nage
Carlo deMarco, 333 Belrose
333 Belrose Lane, Radnor; (610) 293-1000, 333belrose.com

• 10 ounces fresh arugula
• 2 8-ounce pieces of striped bass, scored and seasoned with salt and pepper
• 12 littleneck clams, scrubbed and rinsed
• 1 pound mussels
• 6 cloves garlic, chopped
• 12 plum tomatoes, medium dice
• 4 ounces extra-virgin olive oil
• 1 small white onion, minced
• 4 ounces white wine
• 1 bay leaf
• 2 medium zucchini cut in long, thin strips 8 basil leaves, chiffonade cut

• In a medium saucepan, lightly sweat onion in olive oil. When translucent, add tomatoes, bay leaf and pinch of red pepper flakes.
• Simmer until tomatoes break down and release their liquid.
• Add mussels, garlic and wine; simmer 20 minutes. Season with salt and pepper.
• Stir in 6 ounces of water. Discard mussels and strain sauce through a coarse sieve, pressing as much of the solids as possible.
• Reserve nage and keep warm if using immediately.
• Baste striped bass with butter and grill to your liking.
• While bass is grilling, simmer clams in nage until just open. Hold warm.
• Gently sauté zucchini strips in butter or olive oil and toss with basil. Season with salt and pepper.
• In two wide shallow bowls, divide the clams and the tomato nage.
• Spiral the zucchini noodles in the middle. Place grilled fish atop noodles and serve

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