My fisherman friend knows - he catches the fish, I cook it. Local laws say you can keep one striped bass from 28” – 35”, which will change to a maximum of 31” in July. When you catch the fish, bleed it immediately by severing the artery directly between the gills and give the gills a few good rakes with your knife. Best to cook your fish the same day; it can be refrigerated for 1 or 2 days before cooking it. Otherwise, freeze it.
Puttanesca is a red sauce originating in Naples, Italy. Puttanesca translates as “in the style of the whore;” derives from the Italian word puttana (whore). It has a kick to it! It’s my favorite way to enjoy a fresh striped bass from the sea.
- 1 28 oz can of San Marzano plum tomatoes
- 3 tbsp of olive oil
- 6 cloves of garlic
- 2 tbsp of capers (drained)
- ½ cup of pitted gaeta or calamata olives
- Anchovies (if desired – I do not use)
- Salt, ground black pepper and red pepper flakes to taste
- Fresh Italian parsley
- Cut out any of the red blood from the fish by making a V cut and removing it. Rinse fish and pat dry with paper towels.
- In a saucepan, saute sliced garlic in olive oil till golden.
- Crush tomatoes by hand, remove core and place in saucepan.
- Mix the olives and capers and anchovies (if desired).
- Sprinkle in salt, black pepper and red pepper flakes as you like.
- Cut up parsley and mix in sauce.
- Cook for about 20 minutes.
- Place fish in a baking pan, spoon out sauce over fish.
- Bake at 375 degrees for about 15-20 minutes, depending on the thickness of the fish.
- Serve with a side of spaghetti or fusilli pasta and some sauteed spinach.
Janet Vitiello has lived in Huntington Bay for 24 years. She loves entertaining, cooking, wine pairing - “Food warms the heart.” Enjoys boating, travel, tennis, pickleball, golf, and bocce. Married for 37 years to Vince, has two sons, Matthew (32) and JonPeter (28). Janet has a BS in Management and an MBA in Marketing. Visit her website at www.jvsimpatica.com