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Wild Striped Bass Wrapped In Serrano Ham With Asapao Sauce and Mache-Radish Salad




A Wine That Sings As Loud and Clear As Its’ Namesake





Served On Spanish Style Rice



6 each 4oz Fillets         Wild Striped Bass

12 Thin Slices               Serrano Ham

4 Tablespoons           St. Helena Lemon Oil

1 Tablespoon               Aged Sherry Vinegar

2 Tablespoons             Fresh Thyme Leaves

2 Tablespoons              Grapeseed Oil

3 Cups                          Spanish Style Rice (Your favorite recipe)



Preheat oven to 350 degrees


1. Combine Lemon Oil, Sherry Vinegar and thyme in a bowl. Pour over the fish fillets and marinate for 3 hours or more in the refrigerator, turning the fillets every 30 minutes.

2. Remove fish from marinade and lightly salt and pepper

3.Wrap the Wild Stripped Bass in Serrano Ham across around the center of each fillet and set aside.

4. Heat Grapeseed oil over medium heat in a non-stick sauté pan. 

5. When oil is hot, sauté bass fillets 2 to 3 minutes on each side.

6. Remove the pan from the heat and place in a preheated 350° oven for approx. 8 minutes or until fillets reach desired doneness.




Sofrito Ingredients:

1 Tablespoon                            Grapeseed Oil

1 Small                                     Spanish Onion-diced

1 Each                                      Piquillo Pepper-diced

3 Each                                      Aji dulce Peppers-seeded and diced

¼  Cup                                       Cilantro (regular variety) leaves only

2  Cloves                                    Garlic

2 Tablespoons                          Spanish Olive Oil

1 Tablespoon                             Spanish Paprika

To Taste                                   Salt and Pepper



1. Heat Grapeseed oil in a medium sized saucepan over medium heat, add diced onions, peppers, herbs, paprika, salt and pepper. 

3. Cook over medium heat, add Spanish Olive Oil and mix thoroughly.


Sauce Ingredients:

1         Small                            Tomato, diced                   

1½Teaspoons                       Spanish Capers

½    Cup                               Tomato Sauce

3    Cups                             Water or Vegetable Stock



1. Add Tomato, Spanish Capers and Tomato sauce to the Sofrito and bring to a boil.

2. Add 3 cups of water (or vegetable stock) and stir to combine.

3. Turn up the heat and return to a boil, continually stirring.

4. Reduce the heat and allow the sauce to simmer, 15 minutes or until it reaches the desired consistency.





1  Cup                             Mache Leaves

3 Tablespoons              St. Helena Lemon Oil

2 Each                          Radishes-Sliced into Thin Coins

To Taste                       Salt and Pepper



1. Gently toss ingredients together in a bowl and adjust seasoning.


To Serve:  

  1. Place a large spoonful of the prepared Spanish Rice in a large, shallow bowl.
  2. Place a Wild Striped Bass Fillet over the rice.
  3. Spoon the Asapao Sauce over the fish.
  4. Top with the Mache-Radish Salad and serve.
  5. Glass of Rioja Red

Print Friendly Version:

  Wild Striped Sea Bass



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