Pan-Seared Striped Bass All'amatriciana

Pan-Seared Striped Bass All'amatriciana
Photo by John Autry


  • ½ cup chopped onion
  • 4 (6-ounce) striped bass fillets
  • 1/8 teaspoon crushed red pepper
  • ¼ plus 1/8 teaspoon salt, divided
  • 2 ounces pancetta, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon balsamic vinegar
  • + 2 more ingredients
    • 1 tablespoon extra-virgin olive oil, divided
    • 2 cups cherry tomatoes, quartered

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/4 teaspoon salt. Add fish to pan, skin side up; cook 3 minutes or until lightly browned. Turn fish over; cook 4 minutes or until desired degree of doneness. Remove fish from pan; keep warm. 2. R...

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