When it comes to summer dishes, Jeovany Valle is all about color and texture. The executive chef at Caffe Gelato in Newark pairs this fish with sweet peas and carrots for a vibrant dish that is simply beautiful.
The perfect summer plate includes fresh flavors, enticing colors and the perfect balance of sweet and savory. This black bass recipe offers an array of notes and textures working together to make each bite the ideal culinary experience.
The star of the dish is a bass filet, but the dish works with other fish options such as halibut as well. The fish is crusted with chopped and toasted macadamia nuts. Along with a delightful crunchy texture, the nuts add a layer of toasted flavor and depth that contrasts well with the sweet, fresh puree.
The combination of sweet peas and fresh mint serves as an attractive complement to the crusted black bass. The savory flavors of fish stock marry together with the sweetness of peas and the bright pop of mint. The recipe calls for fresh peas, but thawed frozen peas work as well.
Finally, a side of sauteed baby carrots and a pancetta garnish bring the dish together as the perfect summer plate. Sweet and buttery blanched carrots contrast with the salty crunch of the pancetta.
As with any dish, plating is everything! When you serve this macadamia-crusted black bass, take the time to arrange the sides and garnish perfectly. Start with the pea puree, top with the bass and then place the carrots. Sprinkle fresh peas and pancetta around the plate for an interesting visual and textural element.
Related: Chimichurri Grilled Prawns: The Perfect Summer Seafood Recipe
Macadamia-Encrusted Black Bass
Course: Main, DinnerCuisine: AmericanDifficulty: Medium2
servings30
minutes15
minutes45
minutesIn the mood for seafood? This macadamia-encrusted black bass recipe is fresh and filled with color.
Ingredients
- For the Bass
2 7oz sea bass filets, skin off
2-3 tbsp grapeseed or blended oil
3 tbsp unsalted butter
1 sprig of fresh thyme
1 cup chopped macadamia nuts
- For the Sweet Pea Purée
2 quarts fish broth
3 cups fresh peas
20 leaves of fresh mint
- For the Baby Carrots
Fish broth or salted water
8 baby carrots
3 tablespoons unsalted butter
1/2 cup pancetta, chopped
Directions
- For the Bass
- Add oil to a sauté pan and heat to medium.
- Sear the bass in the pan for 6 minutes. Do not flip. Add butter and thyme.
- Cook, basting the fish with the warm herb butter, for 3 more minutes or until done. Set aside.
- Toast macadamia nuts in a dry pan over medium-high heat. Stir until aromatic. Sprinkle the cooked bass with the chopped macadamia nuts.
- For the Sweet Pea Purée
- Have an ice bath ready. Bring the broth to a boil.
- Add the peas and mint and boil for 2 minutes. Move the peas to an ice bath so they retain color.
- Set aside about 1 cup of the fish broth and 8 whole peas, which you’ll use later for garnish.
- Purée the cool peas, mint leaves and ½ cup of the reserved broth until smooth.
- For the Baby Carrots
- Fill a saucepan with lightly salted water or use the broth. Blanche the carrots for 3 to 4 minutes.
- Remove the carrots from the water immediately. Melt the butter in a separate pan and pour over the carrots.
- Sauté pancetta in a separate pan until it’s crisp. Let it rest to use for garnish.
- Plating
- Using a tablespoon, put the purée in the center of each plate and spread it in a circle. Place the seared sea bass on top.
- Add the carrots and garnish the fish with the whole cooked peas and pancetta.
