Wild Striped Bass with farro, black rice, baby spinach & tangerine + Giveaway Winner


I realized i don’t have a whole lot of simple fish recipes on this blog which is a shame because i cook tons of it at work. So in an effort to balance things out… you’re all getting some fish tonight. Yes, I want my readers to be on a balanced diet. That’s how much i care.

I’ll try to keep it simple and to the point today because i gotta go back to packing for my trip to Colorado. This dish is inspired by Suzanne Goin of restaurant Lucques in West Hollywood who has, in my opinion, a special knack for clever and unpretentious flavor combinations that really work. What attracted me to this dish in the first place is the unusual combination of farro and black rice. Not only it looks black & white cool but i love the chewy but substantial texture that absorbs all the juices. When it’s tossed with baby spinach (she does it with pea shoots when they’re in season) it creates the perfect canvas for fish.

You could use the fish of your choice here, of course, but the meat of a striped bass is just perfect because it’s a happy medium between flaky and meaty: Its texture lies between cod and swordfish. The taste, like most fish, varies depending on where it was caught and what it was eating but from my experience you can’t go wrong with striped bass, it’s consistently delicious.


What makes this dish a home run is of course, the sauce. The taste of tangerine is often less sour or tart than that of an orange and it has a very pleasant floral quality that embellish fish particulary well and it results in a sauce with hints of blossoms that’s not too rich and that gets an extra kick from the chile de arbol and green garlic. I know, that’s too much blah-blah. Just remember those 3 words — pretty damn good!

And the winner of the Flat Turtle cookie giveaway is:

Sorry for the delay. It’s been busy around here. Comment #31 wins. Congratulation to Melissa!

Contact me asap or your cookies will be mercilessly .. eaten! Thank you all for participating. We’ll do it again soon.

  • Wild Striped Bass with farro, black rice, baby spinach & tangerine

  • striped-bass-21
  • Adapted from Dinner at Lucques by Suzanne Goin
  • serves 8
    • For the striped bass
    • 6 wild striped bass fillets
    • 4 tangerines, zested + juiced, save some segments
    • 1 tablespoon thyme leaves
    • 2 tablespoons olive oil
    • 2 tablespoons parsley, chopped
    • 1 teaspoon sugar
    • 4 tablespoons butter
    • salt and pepper
    • Farro, black rice, green garlic & spinach:
    • 6 tablespoons olive oil
    • 1 cup onion, chopped
    • 2 chile de arbol
    • 3/4 cup black rice
    • 3/4 white wine
    • 1 tablespoon thyme leaves
    • 1 1/2 cup farro
    • 1/2 cup green garlic, sliced
    • 8 ounces baby spinach
    • salt and pepper
    • For the striped bass:
    • Combine the tangerine zest, thyme and parsley. Cover the fish and refrigerate at least 4 hours.
    • Season the fish with salt and pepper. Heat a saute pan over medium high heat, add the olive oil and carefully lay the fish in the pan. Cook for 3 or 4 minutes, or until crisp on the edges. Turn the fish over and lower the heat. Cook a few more minutes until done. Reserve the fish on a warm platter.
    • Wipe out the pan and return to the heat. Add the tangerine juice and the sugar and bring to a boil. Reduce by half, until syrupy and whisk in the butter until emulsified. Season with salt and pepper. Add the tangerine segments.
    • Place the farro, black rice mixture on a platter. Top with the fish. Spoon the sauce over the fish.
    • For the farro, black rice, green garlic and baby spinach
    • In a medium saucepan, add 2 tablespoons olive oil, 1/2 onion, one chile and a bay leaf. Cook until the onion is translucent. Add rice, stir, add 1/4 cup white wine and reduce by 1/2. Add 4 1/2 cups water and 1 teaspoon salt. Bring to a boil, turn the heat to low and cover. Cook about 40 min or until all the liquid has been absorbed and the rice is cooked. Follow the same procedure to cook the farro using 8 cups of water and 2 teaspoons of salt. Cool each separately.
    • Toss the black rice with the farro. Heat a sautee pan. Add a little olive oil and the baby spinach, sautee for a few seconds and add the mixture of black rice and farro. Season with salt and pepper.
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  • http://www.justgetfloury.com Ginny

    yum! yum! as always! I love a good cut of fish simply prepared! :)

  • http://kokken69.blogspot.com shirley@kokken69

    I can’t wait to experiment with this. It looks simple enough but the ‘Wow’ factor is high – a perfect recipe for amateur cooks like us when we entertain…:)

  • http://www.kalofagas.ca Peter

    I’m all for more fish dishes, Zenedine!

    Fish begs to be paired with citrus, even the tangerine.

  • http://ciaochowlinda.blogspot.com Ciaochowlinda

    Just what I need after a gluttonous three weeks in Italy.

  • http://www.sawyercharters.com chesapeake bay fishing

    You’re absolutely right about the striped bass! You can’t go wrong with it, because it is consistently delicious!

  • http://dolceinewyork.blogspot.com Dolce

    Congratulations Melissa!
    And to you for this seabass recipe…

  • http://www.kitchentravels.com Dawn (KitchenTravels)

    Black rice? I can’t believe I’ve never seen this ingredient. It looks so dramatic. One question: in the photo, it looks as if you’ve sprinkled a few capers on the fish, but there are none listed in the ingredients. Is that what they are? In any event, the whole recipe is supremely appealing.

  • http://lostpastremembered.blogspot.com/ deana@lostpastremembered

    I love this dish… it is beautiful and the flavors are amazing together.

  • http://thenakedbeet.com nakedbeet

    My husband is making this for me for Valentine’s day. Thanks Zen, this a gorgeous and healthy recipe.

  • http://www.norecipes.com Marc @ NoRecipes

    That does make a stunning background and your fish looks just perfect. Do you presoak the farro?

  • http://joylicious.net Joy

    MMMmm I love black rice. What a beautiful dish and so healthy too! Beautiful as always, my eyes are happy :)

  • http://colloquialcooking.com Colloquial Cook

    -M’sieur, m’sieur?
    -Oui petit fenouil?
    -On peut remplacer le bar par du cabillaud, le farro par du blé et le riz noir par des pâtes alphabet?
    -Et ta mandale, tu veux la remplacer par une torgnole?

  • http://yourfoodchoices.wordpress.com Steve John

    We’ve just played with black Japonica rice and loved the result. Your recipe and photos are spectacular!
    Steve & Jason

  • KJ

    Love the concept, and have recently discovered black rice myself. Green garlic, I had some last week…my farmers market says it is now gone for the season – do you think minced leek/shallot/1 garlic clove may make a good substitute?

  • http://www.blackrice.com/ Sam Rice

    Stunningly delicious! The striped bass is perfect for the black rice as it adds the protein with it. I must say this dish is perfect for health buffs with the fish and black rice. Recently, black rice was found out to contain antioxidants just like blueberries thus making this dish a nutritious one.

  • http://www.terrazzofloorpolishing.net Restoring Terrazzo HOLLYWOOD

    Wild Striped Bass with farro, black rice, baby spinach & tangerine + Giveaway Winner!!Now I can feel the importance of tongue in our lives!Yummy!