Friday, August 12, 2011

Recipe Of The Day: Pan Roasted Sea Bass w/ Citrus Heirloom Tomato Vinaigrette

I have said it time and time again, Southern California has an abundance of fresh food available. So much so that I almost feel spoiled when it comes to taking a trip to the market to gather ingredients for the madness I try to create in the kitchen on a regular basis. 

As Summer prepares to make its exit over the next few weeks, hopefully some of the crops across America will stop taking such a beating from the heat and we can see the beautiful fruits and vegetables we are used to seeing.

Perfect weather aside, the conditions found in California bring about some of the most wonderful ideas when it comes to creating menus and recipes. People out here are able to weave together intricate ideas that pull together ingredients found around the world. The reason it works so well in California is because people consider this state eclectic to begin with, so the thought of having a dish that puts Mexican, Japanese and French cuisines together isn't too uncommon. 
Today’s Recipe Of The Day uses a couple of summertime delights such as Fresh Bass and Tomatoes and will start off your weekend quite perfectly. 
I say  playing something along the lines of some J Dilla or Al Green, pour up a cup of something cold and enjoy this meal with a few friends.

1  cup                  Heirloom Tomatoes (Seeded & Diced)
1 1/2  TBS          Sugar
1/4  cup              Red Wine Vinegar
1  TBS                  Fresh Italian parsley (Chopped)
1  tsp                    Fresh Thyme (Minced)
1 1/2  TBS          Lemon Zest (Grated Lemon Peel)
1  TBS                 Lemon Juice
1/2 tsp                Sea Salt
1/4  tsp               Ground Black Pepper
1/2  cup              Extra-Virgin Olive Oil
4  (6-ounce)    Sea Bass Fillets (Skin On)
                              Extra Kosher  Salt For Seasoning Fish
Extra Freshly  Ground Black pepper For Seasoning Fish
1 tsp                     Olive Oil

Pre Heat Oven To 450
Combine tomatoes, sugar, and vinegar in a saucepan over medium heat; cook 3 minutes or until sugar dissolves.
Stir in parsley and next 6 ingredients (Thyme, Lemon Zest, Lemon Juice, Sea Salt, Ground Black Pepper. 
Set aside.
Score fish skin diagonally two or three times (to prevent curling) sprinkle with extra salt and pepper to taste.
Place remaining 1 tsp of oil in a heavy duty skillet over medium heat and sear the Bass skin side down about 3 - 5 mins.
Press fillets flat with a metal spatula to prevent curling.
Transfer skillet to oven, and bake at 450° for 5 to 7 minutes or until fish flakes with a fork (Do Not Over Cook.)
Serve fillets skin-side up.
Spoon sauce over fillets.

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