You utilization non convey to teach to a place, to hold out inspired yesteryear their food. In fact, it’s a lot cheaper, together with easier if y'all don’t. So, equally I stated inwards the into, this Chilean body of body of water bass San Sebastian is the effect of a niggling culinary heed game I play, where I endeavor to invent a recipe that I intend could/would hold out served there, together with this is 1 of those dishes.
I dearest the technique of spreading a flavored mayo, or aioli over a piece of fish, earlier roasting it inwards a really hot oven. Not entirely does it proceed the seafood moist, nosotros don’t convey to worry nigh making a sauce when it’s done. Another payoff is that yesteryear but changing the seasoning of the sauce, nosotros tin utilization countless variations.
This volition function alongside whatever piece of fish y'all tin cutting into a thick chunk, but Chilean body of body of water bass is my favorite choice. By the way, that’s exactly the cite it’s usually sold by. Its existent cite is the much less marketable “Patagonian toothfish.” Mmm….toothfish. Due to yesteryear overfishing, much of it illegal, Chilean body of body of water bass has landed on lots of “do non swallow this” lists, but in that location are sustainable sources available.
I got mine from Markfoods.com, which is certified yesteryear the Marine Stewardship Council (MSC), together with the character was move on notch. This is non a sponsored post, but inwards the spirit of sum disclose, the fish seen herein was a costless sample sent to me yesteryear my friend Kevin, who runs the operation. Regardless, this was 1 of the best fish dishes I’ve had inwards a while, together with I actually promise y'all give it a endeavor soon. Enjoy!
Ingredients for 2 servings:
1 pound Chilean body of body of water 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 crude oil
1 hot or sweetness cerise or dark-green pepper, sliced