Montauk is a town at the easternmost tip of New York’s Long Island, and its waters are a veritable playground for both commercial and weekend fishermen. Wild striped bass practically jump into their boats, and from there it’s a short journey to the plates of appreciative diners. This dish is my salute to those responsible for the freshest fish around. Along with briny clams and succulent lobster from its waters, Montauk is home to some spectacular roadside stands and farmers’ markets, where in summer you’ll find sweet corn and juicy tomatoes.

　　

Ingredients

serves 4

　　

Lobster Broth

1 tablespoon canola oil

　　2 small shallots, finely diced

　　1/4 cup brandy

　　1/4 cup sherry

　　3 cups Lobster Stock (page 240)

　　20 clams (such as littlenecks or cherrystones), scrubbed

　　3/4 cup fresh or frozen corn kernels

　　1/2 cup heavy cream

　　1/4 cup chopped fresh flat-leaf parsley

　　1 tablespoon finely chopped fresh tarragon, plus whole leaves, for garnish

　　Kosher salt and freshly ground black pepper

　　

Striped Bass

2 tablespoons canola oil

　　4 (6-ounce) wild striped bass fillets

　　Kosher salt and freshly ground black pepper

　　Fresh flat-leaf parsley sprigs, for garnish

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

To make the lobster broth, heat the oil in a medium saucepan over medium heat. Add the shallots and cook until soft, about 4 minutes. Increase the heat to high, add the brandy and sherry, and boil until completely evaporated, about 4 minutes.

　　

Step 3

Add the lobster stock and boil, stirring occasionally, until reduced by half, about 7 minutes. Add the clams, cover the pan, and cook until the clams open, 4 to 8 minutes. Transfer the clams with a slotted spoon to a bowl and keep warm. Discard any clams that do not open.

　　

Step 4

Add the corn and cook for 2 minutes. Add the cream and cook until just heated through and slightly reduced, about 2 minutes. Stir in the parsley and tarragon and season with salt and pepper. Keep warm.

　　

Step 5

To cook the fish, heat the oil in a large ovenproof nonstick sauté pan over high heat until it begins to ripple. Season the bass on both sides with salt and pepper. Place the bass in the pan, skin side down, and cook until golden brown, about 3 minutes. Turn the fish over, transfer the pan to the oven, and cook until just cooked through, about 4 minutes.

　　

Step 6

Put a fillet in the center of each of 4 large shallow bowls, skin side up, divide the clams among them, arranging them around the fish, and ladle some of the broth over the fish and clams. Garnish with tarragon leaves.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.