Crispy Black Bass with Pepper, Tomato, and Ginger N

Name: Crispy Black Bass with Pepper, Tomato, and Ginger Nage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless black bass fillets; 1 1/2 ounces butter, plus 1 ounce butter, plus 1/2 ounce butter (3/4 stick total); 8 ounces fingerling potatoes; 1 chopped habanero; 1/4 cup chopped ginger; 1/2 cup diced red pepper; 1/2 cup diced green pepper; 1 diced red onion; 1 diced roma tomato; 1 cup sweet wine; 1/4 cup chopped chives; Salt and pepper

Servings: persons

2 pounds boneless black bass fillets
1 1/2 ounces butter, plus 1 ounce butter, plus 1/2 ounce butter (3/4 stick total)
8 ounces fingerling potatoes
1 chopped habanero
1/4 cup chopped ginger
1/2 cup diced red pepper
1/2 cup diced green pepper
1 diced red onion
1 diced roma tomato
1 cup sweet wine
1/4 cup chopped chives
Salt and pepper

1
In a non-stick pan, sear the bass, skin down, with 1/2 the butter on high heat for 2 to 3 minutes.
2
Lower the heat and continue to cook for 2 to 3 minutes or until medium rare.
3
Cut the potatoes in half, lengthwise, and blanch in salted water for 2 to 3 minutes.
4
Once potatoes have been blanched, saute in 1 ounce of the butter, and set aside.
5
Once the fish has cooked, set aside.
6
In the same pan add the remaining butter and saute the habanero, ginger, peppers, and onion until pungent, 1 to 2 minutes.
7
Add the tomatoes, sweet wine, chives, and season with salt and pepper.
8
To serve, arrange the potatoes on the bottom of a large soup plate.
9
Place the fish skin side up, and spoon the hot nage mixture around and over the fish.
10
Serve immediately.
11
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
12
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

165

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds boneless black bass fillets, 1 1/2 ounces butter, plus 1 ounce butter, plus 1/2 ounce butter (3/4 stick total), 8 ounces fingerling potatoes, 1 chopped habanero, and more.

Yes, Crispy Black Bass with Pepper, Tomato, and Ginger Nage falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Black Bass with Pepper, Tomato, and Ginger Nage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions