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Chef Anne Burrell Makes Seared Wild Striped Bass And More

Get the recipes below!
Posted on May 28, 2019 | 11:30am

Chef Anne Burrell returns to The Talk to promote the season finale of Worst Cooks in America: Celebrity Edition.

She teaches our hosts how to make a quick but delicious dinner recipe and a dessert you'll be dying to try!

For more information on where to watch Worst Cooks in America: Celebrity Edition and Chef Burrell's recipes click here.

Serves 4
Time: About 45 minutes

Mise en Place
4 6-ounce wild striped bass fillets, skin on
Extra virgin olive oil
Kosher salt
2 cloves garlic, smashed
Pinch of crushed red pepper
1 fennel bulb, shaved on a mandolin
2 pink grapefruit, supreme over a bowl to catch all the juices
1 bunch dandelion greens, cut crosswise into 1-inch ribbons
1/2 small red onion, thinly sliced
Big fat finishing oil

1. Pat the skin of the fish dry with a paper towel and let it sit out for 15 to 20 minutes to get to room temperature.

2. Coat a large sauté pan generously with olive oil and bring it to high heat. While the pan is heating up, coat the bottom of a smaller sauté pan lightly with olive oil and set it aside—CLEARLY upside down!

3. Preheat the oven to 250°F.

4. Season the fish generously with salt. Place the fish skin side down in the heated pan and immediately place the smaller sauté pan directly on top of the fish. Gently press it down. This will keep the fish skin directly in contact with the pan so it will get really crispy. REMEMBER to oil the bottom of the second pan or the fish will stick to it. Let the fish cook this way for 2 to 3 minutes. If the oil is smoking, turn down the heat to medium.

Cook the fish for another 2 to 3 minutes. Transfer the fish from the sauté pan to a baking sheet and place in the oven. You want the fish cooked through but not dry.

5. Ditch the oil from the pan, coat the pan with fresh oil, and add the garlic and crushed red pepper. Over medium heat, cook the garlic until it is golden and very aromatic, 2 to 3 minutes. Remove and discard the garlic—it has fulfilled its garlic destiny. Thank YOU for coming!

6. Add the fennel to the pan and season with salt. Continue cooking until it begins to soften and wilt. Add the juice from the grapefruit and turn off the heat.

7. Add the grapefruit supremes, dandelion greens, and red onion. Toss to combine and season with more salt as needed. Taste to make sure it is delicious.

8. To serve, place a mound of the fennel mixture in the center of each serving plate. Nestle a fish fillet into each mound and spoon any of the excess juice over each piece of fish. Drizzle each plate with a few drops of big fat finishing oil. Please pass the bass!

Serves 4 to 6
Time: About 45 minutes
ANNE-NOTATION: Feel free to use any combo of spring veg you want here.

Mise en Place
Kosher salt
1 bunch asparagus, tough lower stems removed
1/2 pound sugar snap peas, ends and strings removed
1/2 pound Red Bliss potatoes, cut into 1/2-inch dice
Extra virgin olive oil
1 spring onion, julienned
Pinch of crushed red pepper
1 small zucchini, cut into 1/4-inch dice
1/2 cup veggie or chicken stock
2 cups escarole, cut into a chiffonade
1 tablespoon unsalted butter
2 tablespoons freshly grated Parmigiano

1. Bring a medium pot of well-salted water to a boil. Set up a bowl of well-salted ice water. (Tip: Use the same pot of boiling water and ice water for all the veg-—look at us, always thinking!)

2. Add the asparagus to the pot and let the water return to a boil, 4 to 5 minutes. Remove the asparagus and transfer it immediately to the prepared ice water. When the asparagus is completely cool, remove it from the ice water and reserve. Repeat this process with the sugar snaps.

3. Toss the potatoes in the boiling water, let the water come back to a boil, and cook for 3 to 4 minutes. Remove the potatoes from the water and spread on a baking sheet to cool.

4. Cut the asparagus and sugar snaps into 1/2-inch lengths... if you're not sure, shorter is better!

5. Coat a large, wide pot with olive oil, toss in the onions, and season with salt and crushed red pepper. Bring the pan to medium heat and cook the onions for 3 to 4 minutes or until they start to soften. Add the zucchini, season with salt, and cook for 2 to 3 minutes.

6. Toss in the asparagus, sugar snaps, and potatoes into the pan. Stir to combine and add the stock. Cook until the stock has evaporated by half, 6 to 7 minutes, then stir in the escarole and cook until it wilts, 2 to 3 more minutes.

7. Remove the pan from the heat. Add the butter and cheese and stir it the mixture VIGOROUSLY—this should bring the whole thing together. Serve immediately.

Serves 6 to 8
Time: 45 Minutes

For the fruit:
1 pint strawberries, topped and quartered
1 pint raspberries
2 tablespoons sugar
Grated zest and juice of 1 orange
6 fresh mint leaves, cut into a chiffonade

For the shortcakes:
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
Pinch of kosher salt
4 tablespoons (1/2 stick) unsalted butter, cold, cut into pea-size pieces
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 pint vanilla ice cream, taken out of the freezer about 15 minutes before serving

1. For the fruit: In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice. Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice.

2. For the shortcakes: Preheat the oven to 450°F. In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt. Pulse to combine. Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly.

3. Line a baking sheet with parchment paper or a silicone mat. With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls. They should look a little like toads and DEFINITELY not be perfect. Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar.

4. Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown. Remove and let cool.

5. To assemble: Toss the mint with the fruit and stir to combine. Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them. Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately.