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1 Tablespoon coriander seeds
1 Tablespoon fennel seeds
2 crushed garlic cloves
1 orange, juiced, esh reserved
1 lemon, juiced, esh reserved
1 Tablespoon black peppercorns
Splash Spanish wine
4 (6 oz) striped bass llets, skin-on
Canola oil
Salt and freshly ground black pepper
Parsley leaves, for garnish
Combine the coriander seed, fennel seed, crushed garlic, orange juice
and remainder of the squeezed esh, the juice of the lemon and remain-
der of the squeezed esh, the black peppercorns and splash of wine to
the water in a sauce pan and bring to a simmer over medium heat. Let
cool. Add sh llets and let marinate 1-2 hours. Remove llets, brush
with oil and season with salt & pepper. Place in the basket.
Fill water reservoir to the MAX level. Insert the Drip Tray and place the
Steamer Basket on top. If the llets are too big for 1 basket, place in 2.
Place the Lid on the basket. Set steaming for 10-12 minutes, or until
desired doneness is achieved.
Parsley Garlic Oil: Add the parsley and garlic to a blender and with the
blender on, slowly stream in the oil until combined. Season with salt and
pepper to taste. Let the oil sit at room temperature for at least 30
minutes.
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