This one, written for the grill, was changed to suit our kitchen and, instead of using a few 1-lb stripers, we used a hunk of sea bass. Also, the vinaigrette is supposed to be serrano-basil, but we forgot to put in the basil (3 tb finely chopped basil leaves, meant to be added after processing is done, at the end). The sauce was amazing nonetheless -- a homemade hot sauce!
Charred Serrano Vinaigrette
2 serrano chiles
3 tbs red onion
2 cloves garlic
2 tb Dijon mustard
1 tb balsamic vinegar
1 tsp Kosher salt
1 tsp fresh-ground black pepper
1/2 cup olive oil
Dice red onion. Mince garlic. Grill serrano chiles under broiler, or on rack over gas burner.
Peel and seed chiles, then place them in food processor with onion, garlic, mustard, vinegar, salt, and pepper. Blend well, then slowly pour in oil until sauce emulsifies.
=Grilled Sea Bass=
2-lb piece sea bass
1 tb olive oil
1 tsp Kosher salt
1 tsp fresh-ground black pepper
6-8 fresh basil leaves
Rub both sides of fish with oil and season each side with salt and pepper. Cut deep slits into fish and stuff each with 1-2 leaves basil.
Put under broiler 4-5 min on one side, then 6-7 min on the other. Serve with vinaigrette.
No comments:
Post a Comment