alfred portale of gotham bar & grill

Striped bass.
Swiss chard, string beans, baby heirloom tomato vinaigrette.


4- 6 oz portions of striped bass, skin removed
6 oz of blanched Swiss chard
4 oz of blanched string beans
8 oz mixed color cherry heirloom tomatoes
1 oz of basil chiffonade
2 oz minced bush onions
2.5 oz champagne style vinegar
6 oz extra virgin olive oil
1 clove of minced garlic
Salt and pepper to taste
3Tvegetable oil for cooking


Start by preparing the fish. Make sure you have a nice fresh piece of line-caught striped bass that is firm to the touch, and crystal clear eyes. Remove the skin, and then with a pair of fish tweezers, remove the pin bones. Portion the fish to 6 oz and reserve.

Bring a 2-gallon pot of water to a boil, season with salt. This will be to cook the Swiss chard and the string beans right before serving.

Next mix the olive oil, vinegar, minced onions, and minced garlic in a bowl and whisk. Season with salt and pepper and reserve at room temperature.

Cut the cherry tomatoes in half and season with salt and pepper. Place in the vinaigrette and toss. Reserve for the fish.

Get an 8-inch sautee pan hot on the stove. Add the vegetable oil. Season the fish with salt and pepper, and place in the pan. Cook on medium heat until the fish has a nice golden brown color (aprox 6 minutes), and flip for an additional 2 minutes. Meanwhile the fish is cooking and the beans to the boiling pot of water and cook for about 1 minuet until just tender, remove from the water and add the Swiss chard. Cook Swiss chard for about 1 minute as well and transfer to a wire rack, with a pan on the bottom to catch the excess water.

Place the Swiss chard in the bottom of a bowl, place the string beans on top of the Swiss chard, and make sure your surface is flat. Remove the bass from the pan and rest on the beans and Swiss chard. Place the tomatoes on top of the fish trying to break up the colors on the tomatoes. Drizzle the excess vinaigrette over the tomatoes, and garnish with the basil.