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<\/p>\nSpring is here and the local waters are filling with our two fin favorites- striped bass and black sea bass. Pair these fish with some fresh clams and bright spring vegetables for a light, bright meal perfect for the season.<\/p>\n
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This recipe can work for more than just bass! Start with any flaky white fish like sea bass or halibut\u2014they steam up perfectly with this easy go-to recipe you can turn to all through the warmer months. For our seafood broth, we use cockles which are a smaller, sweeter clam from the northern coast of New Zealand, but they can easily be interchanged for local littleneck clams or mussels.<\/p>\n
Take advantage of the spring\u2019s best vegetables like foraged ramps, spring garlic, and asparagus for a simple yet complex broth boasting the fresh scents and colors of the season. Serve family-style and let your guests dig in, great for lunch or a light dinner. Substitute the fish fillet for sweet black tiger shrimp, mix in any other veggies you prefer and hit refresh on this easy, elegant spring dish.<\/p>\n
What You’ll Need:<\/strong> What to Do:<\/strong> Blanch asparagus in boiling salted water for 30 seconds. Drain and chill.<\/p>\n In a dutch oven or large saut\u00e9 pan, over medium heat, add olive oil and ramps. Saut\u00e9 for a minute. Nestle fish in pan and add cockles. Pour the white wine into the pan and cover.<\/p>\n After a few minutes, turn heat down to low and simmer for a total of 10 minutes, shaking pan occasionally. Carefully fold in asparagus and allow to rest covered for a minute.<\/p>\n Remove fillets and place in a large serving platter. Arrange cockles and vegetables on platter and add broth from pan to the platter.<\/p>\n
\n4 8-10 ounce striped bass fillets or similar white fish
\n2 pounds cockles
\n1 bunch ramps, sliced
\n1\/2 cup dry white wine
\n1\/2 bunch asparagus
\n5 tablespoons olive oil
\nSalt and pepper<\/p>\n
\nPrep your seafood: Rinse cockles in cold water to wash away any sand. Pat sea bass dry fillets with paper towels, cut in half, and season with salt and pepper.<\/p>\n