Chef Bill Fuller: Stripped Bass With Polenta & Rapini
This week, Chef Bill Fuller, of the big Burrito Group, is back in the Pittsburgh Today Live kitchen cooking up another tasty meal!
Stripped Bass With Polenta & Rapini
4 ea. Filets striped bass, skin on
Salt and pepper
3-4 Tbs. Olive oil
2 C. Good tomato sauce
1-2 ea. Fresh bay leaves
2 Tbs. Butter
1. Preheat large skillet on stove.
2. Season fish well.
3. Place oil in pan and allow to get hot.
4. Place fish, skin side down, in oil. Reduceheat to medium.
5. Allow fish to cook halfway through on skin side, adjusting heat as necessary.
6. Turn fish and allow to finish cooking.
7. Remove fish from skillet. Place bay leaves in pan, allow to become fragrant.
8. Add Tomato sauce, educe to simmer, season.
9. Finish with butter before serving.
6 C. Buttermilk, whole milk or water
1 C. Stone-ground polenta
2 Tbs. Unsalted butter
1. Heat the buttermilk in a large pot to boiling.
2. Add the polenta in a stream, whisking constantly until all the polenta is incorporated.
3. Turn the heat to very low and cook until all of the polenta is tender — with stone-ground polenta, the size of the grain will vary, and larger pieces will take longer to cook than small ones. The cooking time should be 45-60 minutes; stir frequently endlessly with a wooden spoon.
4. Stir in butter and season with salt and pepper.
1 # Rapini (Broccoli Rabe)
2 Tbs. Olive oil
2-3 clv. Garlic, sliced
1 tsp. Chili flakes
3-4 Tbs. Pine nuts
Ground black pepper
1. Cut leafy parts and florets off rapini and set aside.
2. Slice stems thinly on a bias. Wash greens keeping leafy and stem batches separate.
3. Heat a large, wide skillet over high heat. Place oil in pan. Follow quickly with garlic and chili flakes. Cook approximately 30 seconds.
4. Add pine nuts, toss briefly to brown, add sliced stems and reduce heat to medium.
5. Cook stems for a few minutes until they begin to soften. Add a touch of stock or water if the pan becomes dry.
6. Add remaining greens. Season and finish cooking.