Best Sea Bass Crudo With Vanilla Oil English Peas And Mint Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEA BASS CRUDO



Sea Bass Crudo image

When you've got a perfectly fresh piece of fish to work with, there's little needed to complement its briny flavors. A little lime, some chile, fresh cilantro, and a good-quality olive oil turn simple seafood into a sophisticated starter.

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 7

1 (6-ounce) boneless sea bass fillet
1 small Thai chile, thinly sliced
Zest of 1/2 a lime
Fresh cilantro leaves, for garnish
Sea salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice

Steps:

  • 1. Slice the sea bass as thinly as possible with a sharp knife, discarding the skin. Lay the slices on a cold serving plate, overlapping slightly.
  • 2. Sprinkle the fish with the sliced chile, lime zest, cilantro leaves, and a generous pinch each of salt and pepper. Drizzle with the oil and lime juice just before serving.

SEA BASS CRUDO WITH VANILLA OIL, ENGLISH PEAS, AND MINT



Sea Bass Crudo with Vanilla Oil, English Peas, and Mint image

Using vanilla in savory dishes has become more popular, but don't discount it as just a fad. The vanilla adds a depth and a fragrance that your guests probably won't be able to peg right off the bat, but I guarantee they'll love the combination. Sea bass has a clean, slightly buttery flavor that really works with the vanilla oil, while the peas add sweetness and texture and the mint brightens the whole thing up. The extra vanilla oil will last up to 2 weeks in the fridge, and makes a fabulous addition to vinaigrettes. Save the vanilla pod and bury it in sugar, or cover it in vodka to make your own extract.

Yield serves 4

Number Of Ingredients 7

1/2 vanilla bean
1/2 cup best-quality extra-virgin olive oil
3/4-pound piece sea bass
Kosher salt
1/4 pound English peas, blanched
3 fresh mint leaves
1/2 lemon

Steps:

  • To make the vanilla oil, split the bean lengthwise and, using the flat edge of a knife, scrape the seeds from the inside. Combine the seeds with the olive oil in a small squeeze bottle and shake vigorously.
  • Slice the sea bass into 1/4-inch slices; each person should have about 3 ounces of fish.
  • Rub the bottoms of 4 shallow bowls with a bit of the vanilla oil. Arrange the fish on top in a single layer. Sprinkle with salt. Scatter the peas evenly over the fish.
  • Roll the mint leaves into a tight cigar shape and cut into a chiffonade. Sprinkle the mint over the peas and fish. Drizzle each with vanilla oil and squeeze about 1 teaspoon lemon juice over each. Serve immediately.

BASIC CRUDO



Basic Crudo image

Provided by Jonathan Reynolds

Categories     weekday, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/2 pound black sea bass fillet (or other suitable raw fish -- wild salmon, fluke, bream, tuna, bluefish, Spanish mackerel, cod, striped bass or any other fish in season), skinned
Juice of 1/2 lime or lemon
Sprinkles of Hawaiian black lava or French
coarse sea salt
2 turns fresh black pepper
2 ounces toasted pine nuts, minced scallion, snipped chives, sliced asparagus, arugula or sorrel or any herb in season
4 teaspoons extra-virgin cold-pressed olive oil

Steps:

  • Slice the fillet into 1/4-inch slices, against the grain, and arrange in a loose fan shape on 4 chilled plates.
  • Spoon the citrus juice over the fish, then sprinkle with a small amount of sea salt and the pepper.
  • Top each serving with 1/4 of the pine nuts and a teaspoon of the olive oil and serve immediately.

Related Topics