I used this recipe as a guideline when I prepared Chilean sea bass (ie toothfish) and the tips here were invaluable to achieving perfect doneness. I started with two fillets, and each had varying thickness. I ended up cutting each fillet in half, cooking the thinner parts entirely in the pan and finishing the thicker parts in the oven. Amazingly, all four pieces came out flaky and moist, and the skin was nearly as crispy as pork belly. Thank, Helen.
I am a Catalan so I have to add a few things. First the main Caralan prononciation is more something like "roomescoo", with "oo" sounds like in the word "food" (when the letter o is not in the stressed syllable of the word, it is pronounced "oo"). Then for food aspects: dried rehydrated peppers called nyores (ñoras in Spanish), similar to Mexican cascabel peppers, would be more typical. And the tomato and garlic (with even some bread) should be roasted. But all in all the ingredients and the techniques are there in your recipe so thanks for sharing it to the world! One last thing: there is a fantastic salad called Xató which is relying heavily on this sauce, I love it, you should check for it.
Excellent presentation. Good tips for creating that lovely char and to keep it from drying out. Subscribed because Helen was willing to share the answers to why these techniques work. I'm just one of those people who always wants to know why. Thanks!
Helen, the studio lighting is only surpassed by your excelllent presentation! Oh my, that striper dish looks fabulously delish! Gonna try to catch a keeper on our next romp around the Harbor Islands. Cheers!
Hi, Helen!!!! I have just now become another of your subscribers. I like practically any kind of fish, so I see this video as being a really ideal way to cook fish!!!! Also, I like the pattern that appears behind you on the wall!!!!
Beautiful method! I never saw the carrot technique, interesting!! I saw comment below about the silicon handle. Nonstick & silicon handles both make me nervous too. Though I use a silo-pad for baking and non-stick coatings “should” be safe under 450°. Old habits...
How you are just fantastic I love your presentation your sense of humor you're extremely talented. And I must not forget Dimension you're extremely attractive. Did I mention how much I'm learning from you that's most important to me there's a lot of cooks and chefs and Proclaim this and that people out there on TH-cam land but you're A Cut Above pardon the pun. I rarely make comments on the TH-cam channels and I do mean rarely and this one is in the clear exception to the rule thank you keep up the great work and I'll keep watching and supporting your Channel bye for now. Schultz'y
if it's thin, you can do the whole thing in the skillet. if you are dealing with a thick fillet, cut it into pretty thin pieces (about 1 inch wide) so that it cooks through without the oven.
Hello Helen: A great-looking dish (...and, I'm sure very tasty). What type of non-stick skillet are you using, that has plastic handles that can go into a hot oven? I could really use one of those. Thanks for these super helpful videos. Ed
With a cut this thick could you use the Thermapen to check internal cooking temperature versus visual inspection? 140-145 degrees F.? Thanks! Love the Romesco!!
Hi Helen, I fish a lot for wild striped bass in the spring and fall and we're allowed to keep three between 50-65 cm (20-25.5 inches). These fish have longitudinal bands of muddy tasting dark meat just under the skin. We always skin and fillet them to remove this. I've tried cooking whole fish with the skin on but the off taste seems to permeate the entire fish. How do you avoid this? Thanks!
I don't have any fishing experience, but I heard that some fish, like bluefish need to be bled immediately after catching. Would that apply to striped bass as well? I don't normally cook striper whole. It's too big and it's hard to get nice crispy skin on the whole fish. But once it's filleted, you can cut trim the dark flesh a little.
@@helenrennie Thanks for your reply. Yes, it makes quite a difference to bleed the fish out as soon as it's caught (I try to be as humane as possible, but fishing is what it is...). The flesh has pink tinges if you don't and cleaning them is messier. But the dark bands remain so I am reticent to cook a piece as you did with the skin on. We always remove the skin and then cut out the the dark meat. Tell you what. If you're ever coming out this way, I'd be thrilled to take you out fishing! And thank you again for providing these videos for us poor hapless old guys trying to learn how to cook!
@@jimbiasotti4901 Our fishing regulations booklet recommends a maximum of 8 servings per month for healthy adults. Women who are breastfeeding or might become pregnant, as well as children under 12 should limit themselves to a single serving per month. That's where I fish in northern New Brunswick, Canada. We have another population of striped bass in the south of the province that comes up from Cape Cod. Those fall under different rules and we are advised for everyone to completely avoid consuming the large ones (>100 cm), limiting consumption to two servings a month for fish 75-100 cm, and four servings a month if under 75 cm. Children and women of child bearing age are advised to avoid this population of fish entirely. So it depends where you get them from. Regardless, it is still fun to catch the big ones!
We call that the blood line. If you cut out all the pin bones separating the fillet into the thin belly part and the thick loin part, you'll remove most of the bloodline. The amount of blood line that you see left in the video is not offensive at all.
Thank you for the reply. I am learning a lot about cooking fish from your channel, it goes very well with watching the catch and cook videos put out by the fishing channels on You Tube. I would love to see you make a video in collaboration with one of them, such as Elias V, who has a notorious dislike for Bluefish.
I'll have to look up Elias V. If he has a dislike for bluefish, he must be a New Englander, so we are at least in the same geographic location. I have converted many a fisherman into bluefish lovers before, so there is hope!
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
I used this recipe as a guideline when I prepared Chilean sea bass (ie toothfish) and the tips here were invaluable to achieving perfect doneness. I started with two fillets, and each had varying thickness. I ended up cutting each fillet in half, cooking the thinner parts entirely in the pan and finishing the thicker parts in the oven. Amazingly, all four pieces came out flaky and moist, and the skin was nearly as crispy as pork belly. Thank, Helen.
I never comment but I love your personality... you made watching a fish cook so cute and entertaining. 🤗 thank you for the tips also.
You're the best cooking channel on youtube now. Goodbye, Chef John.
Blasphemy🥊
how dare you
Helen, you’re a wealth of cooking information! Thank you!
I am a Catalan so I have to add a few things. First the main Caralan prononciation is more something like "roomescoo", with "oo" sounds like in the word "food" (when the letter o is not in the stressed syllable of the word, it is pronounced "oo").
Then for food aspects: dried rehydrated peppers called nyores (ñoras in Spanish), similar to Mexican cascabel peppers, would be more typical. And the tomato and garlic (with even some bread) should be roasted. But all in all the ingredients and the techniques are there in your recipe so thanks for sharing it to the world!
One last thing: there is a fantastic salad called Xató which is relying heavily on this sauce, I love it, you should check for it.
Excellent presentation. Good tips for creating that lovely char and to keep it from drying out. Subscribed because Helen was willing to share the answers to why these techniques work. I'm just one of those people who always wants to know why. Thanks!
you had me at "your bass will kick ass"
Wow, that was just plain spoken kick-ass sea bass. I did it like you said and loved it!
I am glad you liked it!
Awesome personality- "your bass will kick ass" I love it.
I LOVE STRIPER FISHING...MY FREEZER IS FULL OF THEM..need more recipes..tankyou
my goodness im going to watch everyone of your videos. lovely. thank you
Helen, the studio lighting is only surpassed by your excelllent presentation! Oh my, that striper dish looks fabulously delish! Gonna try to catch a keeper on our next romp around the Harbor Islands. Cheers!
Thank you so much for your feedback Jeff!
"Striped Bass That Kicks A@@" Love it! and the lighting looks good!
Thanks so much for feedback on lighting!
Ass
Great Job! Fantastic! You deserve your own show!!
I'm addicted to your videos which are so educational and fun to watch - thank you for inspiring me. Love your Russian accent :)
Go to 6:06 to hear her real accent. ..😹😹😹😹😹😹
Hi Helen. Made your pasta recipe. Came out great. Thank you.
Thank You...Great videos, Great explanations, great tutor....
May I just say that your background tablecloth is perfect!
Hi, Helen!!!! I have just now become another of your subscribers. I like practically any kind of fish, so I see this video as being a really ideal way to cook fish!!!! Also, I like the pattern that appears behind you on the wall!!!!
Thanks for subscribing :) Yes, this method is very versatile. Hope it serves you well. The pattern behind me is my IKEA window panels :)
This is such a fantastic channel. I’m so glad I found it.
Trying this tonight thank you. The lighting looked great as well.
can't wait to hear how it comes out.
It turned out beautiful. Thank you..
Yay! so glad you enjoyed it :)
great to learn a skill to avoid the fish dry.
Beautiful method! I never saw the carrot technique, interesting!! I saw comment below about the silicon handle. Nonstick & silicon handles both make me nervous too. Though I use a silo-pad for baking and non-stick coatings “should” be safe under 450°. Old habits...
How you are just fantastic I love your presentation your sense of humor you're extremely talented. And I must not forget Dimension you're extremely attractive. Did I mention how much I'm learning from you that's most important to me there's a lot of cooks and chefs and Proclaim this and that people out there on TH-cam land but you're A Cut Above pardon the pun. I rarely make comments on the TH-cam channels and I do mean rarely and this one is in the clear exception to the rule thank you keep up the great work and I'll keep watching and supporting your Channel bye for now. Schultz'y
Thank you so much for the comment. I am glad you are enjoying my videos :)
David Shultz And I’m also in love with Helen just like you! Ted Wasserman
I use the same grapeseed oil from Trader Joe’s! They usually have it cheaper than other places
I catch them and eat them. Great technique. Thank you
Your explanation is detailed, 👍
Beautiful result. I love your videos. I don't have an oven. Can I still cook a seabass nicely?
if it's thin, you can do the whole thing in the skillet. if you are dealing with a thick fillet, cut it into pretty thin pieces (about 1 inch wide) so that it cooks through without the oven.
@@helenrennie thank you!
Looks great! I will have to try this soon.
can't wait to hear your feedback.
Hello Helen: A great-looking dish (...and, I'm sure very tasty). What type of non-stick skillet are you using, that has plastic handles that can go into a hot oven? I could really use one of those. Thanks for these super helpful videos. Ed
Just look for 'Oven Safe' on any non-stick skillet, T-Fal makes some good ones. Also restaurant supply stores are a great place to look!
Great video. Thanks!
Thanks very much 🌹 🌹 🌹
I luv this woman!!!
you can also weigh the fish down in the initial minutes of searing
With a cut this thick could you use the Thermapen to check internal cooking temperature versus visual inspection? 140-145 degrees F.? Thanks! Love the Romesco!!
Yes, you could. Take off heat around 130F and it will finish cooking during rest. I would even take off heat at 125, but that's a personal preference.
Thanks for the quick reply! My two sisters and nephew who live in Canada (all avid cooks) also really enjoy your videos!!!
It's so beautiful.
Nice
I wish I could get fish like this in my area!
It was wonderful, spot on!!! 😘
Wow, you did it perfect.
I am very jealous of Mr Rennie , Helen is beautiful in mind ,body and spirit !
Just found you during Covid. How much fish per adult is recommended? What size was your striped bass?
I'd recommend 6-8 oz of fish (or any animal protein) per adult. If you are cooking while fish, double that to account for head and bones.
Thank you. Hope to take a class with you when Covid is over.
thank you!
Love your videos!!
Hi Helen, I fish a lot for wild striped bass in the spring and fall and we're allowed to keep three between 50-65 cm (20-25.5 inches). These fish have longitudinal bands of muddy tasting dark meat just under the skin. We always skin and fillet them to remove this. I've tried cooking whole fish with the skin on but the off taste seems to permeate the entire fish. How do you avoid this? Thanks!
I don't have any fishing experience, but I heard that some fish, like bluefish need to be bled immediately after catching. Would that apply to striped bass as well? I don't normally cook striper whole. It's too big and it's hard to get nice crispy skin on the whole fish. But once it's filleted, you can cut trim the dark flesh a little.
@@helenrennie Thanks for your reply. Yes, it makes quite a difference to bleed the fish out as soon as it's caught (I try to be as humane as possible, but fishing is what it is...). The flesh has pink tinges if you don't and cleaning them is messier. But the dark bands remain so I am reticent to cook a piece as you did with the skin on. We always remove the skin and then cut out the the dark meat. Tell you what. If you're ever coming out this way, I'd be thrilled to take you out fishing! And thank you again for providing these videos for us poor hapless old guys trying to learn how to cook!
No mention on bigger fish of the amount of mercury content that is also in the skin and fat line...:)
@@jimbiasotti4901 Our fishing regulations booklet recommends a maximum of 8 servings per month for healthy adults. Women who are breastfeeding or might become pregnant, as well as children under 12 should limit themselves to a single serving per month. That's where I fish in northern New Brunswick, Canada. We have another population of striped bass in the south of the province that comes up from Cape Cod. Those fall under different rules and we are advised for everyone to completely avoid consuming the large ones (>100 cm), limiting consumption to two servings a month for fish 75-100 cm, and four servings a month if under 75 cm. Children and women of child bearing age are advised to avoid this population of fish entirely. So it depends where you get them from. Regardless, it is still fun to catch the big ones!
Beautiful
Nice job
TH-cam bé gạo bên tre luon ung ho chuong trinh cua Co
What kind of sauce you use in this menu? Thanks
romesco -- the link is in the description below the video
Looks delicious 😋
Helen with the cute Russian accent, great advice and finished striper. Lucky husband. He better know how to keep a designer wife happy.
My Bass kicked ass
What is that? A 3 ounce portion?
Impressed
How do you avoid the fishy tasting dark meat under the skin? Most fisherman I know, get rid of it by skinning the fish and then trimming it off.
We call that the blood line. If you cut out all the pin bones separating the fillet into the thin belly part and the thick loin part, you'll remove most of the bloodline. The amount of blood line that you see left in the video is not offensive at all.
Thank you for the reply. I am learning a lot about cooking fish from your channel, it goes very well with watching the catch and cook videos put out by the fishing channels on You Tube. I would love to see you make a video in collaboration with one of them, such as Elias V, who has a notorious dislike for Bluefish.
I'll have to look up Elias V. If he has a dislike for bluefish, he must be a New Englander, so we are at least in the same geographic location. I have converted many a fisherman into bluefish lovers before, so there is hope!
New York, but he sometimes comes up for the New England Kayak Fishing Striper Contest in August.
Just sent Elias an e-mail. Leave him a comment about it. Creators usually listen to their viewers more than to other creators :)
Its good
Where did the carrots go?
if I was using them for a poultry or meat dish, I'd snack on them afterwards. but after a fish dish, they are not great, so I discard them.
Kyle Aldrich hahahahhahha home
I bet a cat would love them.
Now the finished is a whole different fish
Why did you put a pan with a plastic handle in the oven?
it's silicone, not plastic.
You are awesome and cute!
Don’t you ever cook whole 🐠?!
Privet!
You not put salt? Looks good but not flavor😳
She broke the fish
Your speech is so good than your cooking
Not so good
That fish is not cooked properly.
Thank you!
Nice