![]() ![]() When everything else is ready, cook the fish on both sides (and the top if applicable). Preheat your grill or stove top grill pan to very high heat. Serve with a crisp white wine, and prepare to have an out of body experience. Rinse and pat dry the fish portions, then rub the oil, and season with salt and pepper. (I also like to slice half an avocado underneath the fish, just for some extra buttery goodness.) To serve, place a bed of kale on the plate, top it with your sea bass filet. (This “prepped and massaged kale” can also be stored in the fridge for up to 3 days). You’ll feel it begin to soften and break down, turning a deep emerald green color! Refrigerate until you’re ready to serve it. I liken the motion to hand-washing something in the sink. This is really important, as it makes it softer, more easily digestible, and 1000% tastier! Put your de-stemmed, roughly chopped kale in a large bowl, drizzle it with 1-2 Tbsp EVOO and two healthy pinches of sea salt, and with clean hands, get in there and massage it. The internal temperature should be 145 degrees F. Finish with a squeeze of 1/2 a lemon.īake in the middle rack for around 15-18 minutes, until flakey and cooked through. Drizzle a tsp or two of olive oil on top of each filet, sprinkle with salt and pepper and lemon zest, and top with a few sprigs of thyme and a lemon slice. Place your filets on a tinfoil-lined, olive oil-sprayed baking sheet. Dice and mix in the avocado just before serving so it doesn’t brown.Ĭut your sea bass into two equal filets. Toss with the lime juice, EVOO, a healthy pinch of salt and pepper. **The mango salsa can be made ahead of time!** To prepare, chop all the veggies and mango (minus the avocado) and combine in a large mixing bowl. Ingredients -overly-ripe mangoes, or 3 peaches, skin removed and cut into -inch dice Salt and pepper Dried red chili flakes or cayenne, juiced olive or. Good chef’s knife (This is the one I use and love) I think it helps to keep the heat medium rather than too high and just keep an eye on it.Tinfoil ( I use nonstick and it’s a game changer! Truly!) You just have to try to strike a balance with not over-cooking it as well. In some cases, the skin is just a bit too thin or the pan just doesn't like releasing (especially if it's not non-stick) and you lose the skin, but it's worth trying as the crisp skin is tasty. It is usually worth then turning it back on to the skin for a minute to re-crisp at the end as well. That way, the skin will get nice and crisp. You will see the fish cooking from the outside in and you want it to be cooked pretty well through before you turn it. It's easy to do -the hardest thing about it is to not be too tempted to turn it. You could bake the fish in the oven, but I prefer to pan-fry it as it's quick and tasty. The sauce pairs well with various fish, particularly white, but for me pan-fried sea bass with salsa verde is one of the best. It really doesn't take all that long and is kind of therapeutic as you press on the top of the knife and rock back and forth. You can mix things in a small food processor, but I prefer the traditional hand chopped version. It just tends to lose the vibrant color, although it will keep a bit better with a little extra oil over the top. This sauce is best made not too long in advance of when you use it, but it will keep a couple days refrigerated. It's commonly served with fish, but also goes with many vegetables (such as in my roasted cauliflower steaks with salsa verde). The herbs can vary a little here and there, but otherwise it's much the same. In Mexico, salsa verde is more commonly means a spicy green sauce made with green chilis, tomatillo, garlic and cilantro.Īn Italian salsa verde is a simple mix of fresh herbs (typically at least parsley), capers, anchovies, lemon, garlic, olive oil and mustard. Salsa verde literally means 'green sauce' and has a few variations. What's the difference between a Mexican salsa verde and Italian salsa verde? Our local fish shop had some great-looking striped bass fillets so I decided to make a simple but tasty favorite: sea bass with salsa verde.Īnd by salsa verde, I don't mean what you might have on tacos, I'm talking the Italian kind. However sometimes I get a piece of sole for him and something else for us, and for New Year that's exactly what I did. Sadly, my getting-more-fussy toddler will generally only eat salmon (and then, if I make them in to fishcakes), sole or lobster. So with only a few exceptions, we make use of them weekly although what we get can be limited. ![]() We are lucky enough to have two really good fish markets/shops round the corner from us. This post may contain affiliate links, where we earn from qualifying purchases. ![]()
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