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Sea Bass with Oranges, Olives and Basil
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Brief Description
Citric acid adds balance to this fish
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Main Ingredient
Sea Bass
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Category: Fish or seafood
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 3/2/2013, Chef Missy Robbins, A Voce Madison, New York City
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Mar 02, 2013
Number of Servings:
Ingredients:
- 3/4 cups - Oil-Cured, Pitted Black Olives roughly chopped
- 1/2 - Orange Juice and zest only
- 1/2 tablespoons - Fennel Seeds toasted and lightly crushed
- 1 pinchs - Chili Flakes
- 3 tablespoons - Extra-Virgin Olive Oil plus 1 teaspoon
- 4 - Cara Cara or Blook Oranges Peeled, pith removed
- 1 pinchs - Salt plus more to taste
- 4 - Sea Bass Fillets (6 ounce each)
- 2 sprigs - Basil leaves picked and roughly torn or chopped
Directions:
1. In a small bowl, combine olives, juice, zest, fennel, chili flakes and 1 tablespoon oil. Gently toss and set aside.
2. Slice off oranges' tops and bottoms, then cut away rind in strips. Working over a bowl, use a paring knife to slice into fruit along each membrane, letting supremes fall into bowl as you go. Squeeze remaining membrane over bowl to collect juice. Season supremes with pinch salt and 1 teaspoon oil.
3. Set a large sauté pan over high heat. Turn on broiler. Season fish with salt. When pan is very hot, swirl in 2 tablespoons oil. Lay fish into hot pan skin-side down. Cook until edges are golden and crisp, 2-3 minutes
4. Transfer pan to broiler and broil fish until cooked through, about 2 minutes.
5. Divide supremes and juice among four shallow bowls. Drizzle fruit with oil. Remove fish from oven and distribute fillets among bowls, nestling them into orange segments. Spoon olives over fish and garnish with torn basil leaves. Drizzle oil over each serving.
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