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Ingredients

Parsley Garlic Oil:

• 1 cup finely chopped fresh flat-leaf parsley
• 4 cloves garlic, finely chopped
• 1 cup extra-virgin olive oil
• Salt and freshly ground black pepper

Red Pepper Black-Olive Relish:

• 2 roasted red bell peppers, peeled, seeded and diced
• 1/2 cup pitted and coarsely chopped nicoise olives
• 2 cloves garlic, finely chopped
• 1/4 cup aged sherry vinegar
• 1/4 cup extra-virgin olive oil
• 2 teaspoons honey
• 1 tablespoon finely chopped fresh thyme leaves
• 1/4 cup chopped fresh flat-leaf parsley
• Pinch salt and freshly ground black pepper

Yellow Pepper Romesco Sauce:

• 1/4 cup canola oil
• 6 cloves garlic, peeled
• 1 yellow pepper, roasted, peeled and seeded
• 2 yellow tomatoes, halved
• 1 ancho chile, soaked in boiling water until soft, seeded and coarsely chopped
• 1 New Mexican chile, soaked in boiling water until soft, seeded and coarsely chopped
• 1 slice white bread, crust removed, cut into small cubes
• 1/2 cup white wine vinegar
• 1/4 cup toasted whole almonds
• 1 tablespoon honey
• Salt and freshly ground black pepper

Steamed Wild Striped Bass:

• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 2 crushed garlic cloves
• 1 orange, juiced, flesh reserved
• 1 lemon, juiced, flesh reserved
• 1 tablespoon black peppercorns
• Splash Spanish wine (recommended: Albarino)
• 4 (6-ounce) wild striped bass fillets, skin-on
• Canola oil
• Salt and freshly ground black pepper
• Parsley leaves, for garnish

Description

Food Network Invites You To Try This Steamed Wild Striped Bass With Yellow Pepper Romesco, Red Pepper-Black Olive Relish And Parsley-Garlic Oil Recipe From Bobby Flay.

Food Network