Wild Striped Bass with Herbal ArtiHearts
3 Lbs. Wild Striped Bass, skin-on and scales removed
2 Tbs. olive oil
Sea salt and fresh ground pepper
¼ cup white vermouth
¼ cup fish stock or chicken stock
4 Tbs. unsalted butter
1 pkg. Herbal ArtiHearts (6oz.)
½ cup diced red cherry tomatoes
Chopped Italian Parsley
Heat the olive oil in a sauté pan over medium high heat. Score the skin and season the fish with salt and pepper. Place it skin side down in the hot olive oil. Cook until the skin is crispy, shaking the pan to prevent the fish from sticking. Turn the fish over and continue cooking until medium rare. Remove and keep warm.
Add the tomatoes to the hot sauté pan then the wine. Sauté vigorously and add the stock. Bring to a boil and add the ArtiHearts. When boiling, add the butter piece by piece and swirl the liquid in the pan to emulsify the sauce. Serve in shallow bowls with the Striped Bass on top. Garnish with chopped Italian parsley.