While Lounging Poolside...

by KRISTIN LUCIANO · August 7, 2009

[Photo by Quentin Bacon] Eat This. If you spend time in the Hamptons this summer and don't at least try some of the locally caught seafood then you are truly committing a culinary sin. Today's recipe is for Blackened Striped Bass with Corn Spoon Bread and Greens. This dish has a slight southern twang to it with the addition of corn bread, but it works nicely with the cooked fish. Striped Bass is native to the Northeast waters surrounding the Hamptons...

Therefore, if you are unable to go out on a boat and catch dinner for yourself, you can always purchase some great, fresh bass at a local Hamptons seafood market. Ingredients and directions, courtesy of Real Simple, below...

INGREDIENTS:

unsalted butter, for the pan 2 c. heavy cream 1/2 c. yellow cornmeal 1 10-oz. package frozen corn 1 bunch scallions, trimmed and thinly sliced kosher salt and pepper 2 large eggs, beaten 2 tbs. olive oil 4 6-oz. pieces striped bass 1 1/2 tsp. Cajun seasoning or blackened spice mix 4 c. mixed greens

DIRECTIONS: 1. Heat oven to 350° F. 2. Butter an 8-inch square baking dish. 3. Heat the cream in a saucepan over medium heat. Whisk in the cornmeal and cook, stirring, until thickened, about 2 minutes. 4. Stir in the corn, scallions, 1 1/4 tsp. salt, and 1/4 tsp. pepper. Remove from heat, stir in the eggs, and spread evenly in the prepared baking dish. 5. Bake until set and golden brown around the edges, about 40 minutes. 6. When the bread has 15 minutes left to bake, heat 1 tablespoon of the oil in a skillet over medium heat. 7. Sprinkle the bass with the Cajun seasoning and cook until opaque and beginning to flake, about 4 minutes per side. 8. Divide the greens among individual plates and drizzle with the remaining oil. Serve with the bass and spoon bread.

[While Lounging Poolside]