March Issue Preview: Black Sea Bass Over Mixed Salad with Lemon Graze
My inspiration for this treat was to combine the dressing for the salad and the dish in one. Meyer lemons are in season – why miss on that?
4 Black Sea bass filet
Kosher salt and freshly ground black pepper
Red oak leaves
Thinly cut fennel bulb
To make the lemon glaze, first squeeze the juice of 2 lemons. Cut the lemons to small chunks and place them in a sauté pan cover with water. When the water starts boiling lower the heat and simmer for 30 minutes. Once the lemons are completely cooked and soft get all the juice from the lemons using potato ricer. Transfer the juice back to the sauté pan add the 1-1/2 sugar and simmer for one hour until the liquid gets syrupy in texture.
Pat-dry the black sea bass filets and lightly season them with salt and freshly ground black pepper.
Heat ½ tablespoon olive oil in a cast iron pan over high heat. Once the pan is very hot add 2 fillets, skin down, and press down with Panini press, so fish doesn’t curl up. Cook for 2 minutes. Turn over and cook for another 2 minutes. Repeat the same to the rest of the fillets.
Pour 2 tablespoons of the lemon glaze on flat serving plate. Tilt the plate to spread it evenly. Add one scoop of the mix salad and place the black sea bass filet on top. Drizzle it with some extra virgin olive oil and lemon syrup.
This recipe is part of the March issue of MAZA Cooking Journals available at the iTunes Store.