Monday, April 5, 2010
Simple Seabass w/ Grape Tomato "Salsa"
Ok, so the NCAA Championship game is tonight. Butler vs. Duke. This is somewhat of a double-edged sword here. #1. I hate Duke. I think they're like the Yankees of baseball. Yeah, they're good, but who wants to watch the same team win and win and win? Unless you're a Duke or a Yankees fan, I don't think anyone enjoys the same old monotony. And Butler... yeah, Cinderella schminderella. I'm tired of hearing about them. And trust me, living in Nothern Kentucky, bordering Southern Indiana, and working with many Butler grads... I have to hear about it. And it makes me want to vomit. So, yeah, I want them to lose... but I don't want Duke to win... so it looks like I'm just s.o.l. there. My bet is on Duke mauling right over the little bulldogs though... we'll see.
Adapted from Food & Wine's March 2010 issue - "Sea Bass w/ Tomato & Black Olive Salsa"
2 5 oz. Chilean sea bass fillets
juice from 1 lemon, with 1 tablespoon reserved
1/4 cup plus 1 tablespoon olive oil
salt and fresh black pepper
1 small onion, chopped
1 cup grape tomatoes, halved
1 tablespoon basil puree (it comes in a tube and it keeps longer than fresh basil, with the same taste)
2 tablespoons fresh dill, chopped
1 cubanelle pepper, seeded and diced
In a shallow dish, rub the sea bass with lemon juice and 1 tablespoon, each, of olive oil. Season with salt and pepper and let sit at room temperature for about 20 minutes. This will really allow the simple flavors of the lemon to enter the fish and make it truly fantastic.
Heat a large skillet under medium high heat.
In a medium bowl, combine the tomatoes, onions, basil, dill, and pepper. Add 2 tablespoons of olive oil and mix well. Add remaining tablespoon of lemon juice and give it a quick toss. Add mixture to hot skillet and saute until onions and tomatoes start to soften, about 5-7 minutes. Season with salt and pepper and set aside.
Wipe down skillet and return to heat. Add 1 tablespoon of olive oil and heat until shimmering.
With a paper towel, pat dry the fillets and add to skillet, skin side down. Cook under medium high to high heat until skin is browned, about 4 minutes. Turn and cook until fish is white throughout, about another 4 minutes.
Transfer the fish to plates and immediately top with tomato mixture and a nice piece of crunchy bread.
This was absolutely delicious. The simple flavors of the tomatoes pair so well with the buttery taste of the sea bass. The fish had so much natural flavor that excessive seasoning was not necessarily. The lemon, salt, and pepper was enough to allow it to shine and the crispy texture of the skin was just phenomenal. Definitely a must try! Enjoy!