Sea Bass San Sebastian – Haven’T Been There, Done That

You practise non bring to become to a place, to hold upwards inspired past times their food. In fact, it’s a lot cheaper, as well as easier if y'all don’t. So, equally I stated inward the into, this Chilean bounding main bass San Sebastian is the effect of a petty culinary heed game I play, where I crusade to invent a recipe that I intend could/would hold upwards served there, as well as this is ane of those dishes.

I dearest the technique of spreading a flavored mayo, or aioli over a piece of fish, earlier roasting it inward a really hot oven. Not entirely does it occur the seafood moist, nosotros don’t bring to worry nigh making a sauce when it’s done. Another payoff is that past times exactly changing the seasoning of the sauce, nosotros tin forcefulness out practise countless variations.

This volition operate amongst whatever piece of fish y'all tin forcefulness out cutting into a thick chunk, but Chilean bounding main bass is my favorite choice. By the way, that’s exactly the advert it’s ordinarily sold by. Its existent advert is the much less marketable “Patagonian toothfish.” Mmm….toothfish. Due to past times overfishing, much of it illegal, Chilean bounding main bass has landed on lots of “do non consume this” lists, but at that spot are sustainable sources available.

I got mine from Markfoods.com, which is certified past times the Marine Stewardship Council (MSC), as well as the lineament was transcend notch. This is non a sponsored post, but inward the spirit of amount disclose, the fish seen herein was a costless sample sent to me past times my friend Kevin, who runs the operation. Regardless, this was ane of the best fish dishes I’ve had inward a while, as well as I actually promise y'all give it a crusade soon. Enjoy!

Ingredients for 2 servings:

1 pound Chilean bounding main bass filet, cutting into 2 portions

kosher tabular array salt to generously flavor fish

For the sauce/crust:

3 tablespoons mayonnaise

2 teaspoons sherry vinegar

1 teaspoon smoked paprika

1 teaspoon kosher salt

2 garlic cloves, crushed fine

cayenne to taste

whole roasted Marcona almonds for grating, or whatever other whole almond
2 teaspoons olive stone oil

1 hot or sweetness cherry-red or light-green pepper, sliced

handful halved Sun gilded cherry tomatoes

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