Tim Schafer is the owner of a casual fine dining establishment in Sherrill’s Ford, NC. The nationally recognized Chef is currently working on his first cookbook. Chef Schafer shares this mouth watering striper recipes he is sharing with us.
Striped Bass Fillet Served Pontchartrain Style
This Cajun influenced preparation is one of Tim Schafer’s favorites. He likes striped bass because it produces a beautiful white and flaky fish fillet. The key to obtaining moist fish is to under cook it a bit. By the time it’s served, the fish will be perfect. The sauce is excellent on just about any fish. It takes about 45 minutes to prepare and serves 4 people.
- 4 – 8 ounce striped bass fillets
- 2 tablespoons olive oil
- 1 cup all purpose flour
- 1 teaspoon Old Bay Seasoning
- 2 to 3 cloves of minced garlic
- 2 diced plum tomatoes
- 1 tablespoon of capers
- 1/2 cup lager beer
- 1/2 cup fish or clam broth
- 8 ounces lump crab meat
- 1 tablespoon unsalted butter
- 1 teaspoon kosher or sea salt
- 3 sliced scallions
- 1 tablespoon chopped parsley
- Cracked black pepper to taste
Mix flour and Old Bay Seasoning together. Dredge fish in the flour and shake off excess. Meanwhile, heat olive oil in a large skillet for 1 minute. Carefully place fish fillets in the skillet. Cook for 3 minutes until golden. Turn and cook an additional 3 minutes. Add garlic and cook for 30 seconds. Add tomatoes, capers and beer. Simmer for 1 minute to cook out the alcohol and add broth. Bring to a simmer and stir in remaining ingredients. Place fillets on a platter. Cover with sauce and serve.
For more information about Tim Schafer’s at Lake Norman, including catering and special occasions, visit http://www.tslkn.com/ or call (704) 483-9127.