No Fuss --- No Muss---- Fish and Fixin'

 Striped Bass with Tomato Fondue :

6         large garlic cloves, unpeeled
2         tablespoons thinly sliced sage
Salt and freshly ground pepper
1         tablespoon extra-virgin olive oil
1         large shallot, minced
2         pounds assorted tomatoes—small tomatoes halved, larger tomatoes cut into wedges
2        tablespoons unsalted butter
1        tablespoon vegetable oil
6       6-ounce wild striped bass fillets with skin, skin scored

1  .  Preheat the oven to 350°. Wrap the garlic in foil and bake for 30 minutes, until soft. Let cool, then squeeze the garlic into a bowl. 2 .  Stir in the sage; season with salt and pepper.
3 .  In a deep skillet, heat the olive oil. Add the shallot and cook over low heat until softened, 2 minutes. Add the tomatoes, butter and garlic-sage paste and cook over moderate heat until the tomatoes release their liquid, 3 minutes. Season with salt and pepper.
4 .  In a nonstick skillet, heat the vegetable oil. Season the bass with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until the skin is browned, 4 minutes. Turn the fillets and cook until just white throughout, 2 minutes. Serve the fish with the tomato fondue.
Coconut-Crab and / or Shrimp  Cocktail :

1          can (13 1/2 ounces) unsweetened coconut milk
1/4       cup fresh lime juice
2          tablespoons habanero hot sauce
Kosher salt and freshly ground pepper
1-1/2     pounds lump  crab--meat or shrimp, picked over
1/4        cup chopped cilantro
1          7-ounce bag plantain chips or tortilla chips

1 .  In a bowl, whisk the coconut milk, lime juice and hot sauce and season with salt and pepper. Gently fold in the crabmeat. Let stand for 15 minutes.
2 .  Using a slotted spoon, transfer the crab-meat or shrimp to shallow bowls and garnish with the cilantro. Serve the chips on the side.
SUGGESTED PAIRING :
A Spanish sparkler with a hint of sweetness.
Grilled Trout  with Sicilian Caper-Tomato Salsa :

1             pound new potatoes
3             tablespoons extra-virgin olive oil, plus more for brushing
1             large garlic clove, thinly sliced
Salt and freshly ground pepper
3/4         pound ripe tomatoes—peeled, seeded and cut into 1/2-inch dice, or 3 cups cherry tomatoes, halved
3            tablespoons capers
1            tablespoon fresh lemon juice, plus wedges for serving
4            trout  fillets with skin (about 6 ounces each), pin bones removed

1 .  Bring a medium saucepan of water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain the potatoes and let cool slightly, then cut into quarters.
2 .  In a medium skillet, heat the 3 tablespoons of oil. Add the potatoes and cook over high heat until lightly browned in spots, about 5 minutes. Add the garlic and cook until the potatoes are browned and the garlic is crisp, about 3 minutes longer. Season with salt and pepper and keep warm.
3 .  Heat a grill pan. In a bowl, toss the tomatoes, capers and lemon juice; season with salt and pepper. Brush the trout  with oil and season with salt and pepper. Grill over high heat for 7 minutes, turning once, until lightly charred and cooked through. Transfer the fish to plates and top with the salsa. Serve the potatoes alongside.
SUGGESTED PAIRING :
White wines work best with trout  (which can make reds taste metallic). Try an Italian blend of Fiano and Greco grapes.
Potato Salad with Radishes and Celery :

3             pounds baby Yukon Gold potatoes or fingerling potatoes, scrubbed but not peeled
1            cup extra-virgin olive oil
1/4         cup Champagne vinegar
Kosher salt and freshly ground black pepper
2            celery hearts, thinly sliced (about 4 cups)
2           bunches radishes, thinly sliced
8           small scallions, white and light green parts only, thinly sliced (1 cup)

1 .  Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and let cool slightly. Slice the potatoes 1/2 inch thick.
2 .  Meanwhile, in a large bowl, whisk the olive oil with the vinegar and season with salt and pepper. Gently fold in the potatoes and celery. Let stand at room temperature until cool, about 30 minutes. 3 .  Just before serving, fold in the radishes and scallions and season with salt and pepper.
TIP :
The potato salad without the radishes and scallions can be refrigerated overnight. Bring to room temperature before adding the radishes and scallions.
As you  can tell my  family  love to fish , so my friends , there will be a lot of  fish recipes  coming your way  ... more salads ... drinks   and  summer  foods  made easy .
Come back  ya hear !