Wild Bass with Olive, Squash Blossoms, and Brussels
This recipe screams spring leading into summer with the season of wild sea bass opening up. Wild sea bass is very different from chilean sea bass specifically the taste, texture, and oil content. They might share the same name but they couldn’t be any more different. Regardless of all that being said it still is a very delicious and tasty fish. I would say it is a little closer to the likes of a red snapper or even halibut in texture. If you are able to find it in a store near you, take the time and try it, I think you would really enjoy it. Here is how to make wild bass with olive and squash blossoms.
Recipe Ingredients
4 5oz. pieces of sea bass fillet
8-10 large squash blossoms cut in half and bud removed
4 tbsp of olive tapenade
1 lime
1/2 cup of water or fish stock
salt and pepper
Yellow squash curry puree
4 yellow squash cut in half and sliced
2 garlic cloves
2 tsp of curry powder
2 tbsp of butter
2 tbsp of olive oil
salt to taste
1 lb of brussels sprouts halved and blanched
1 cup of fresh peas blanched
1/2 onion diced
1 garlic clove
1 tbsp of curry
1 tsp of baharat seasoning
2 tbsp of chopped cilantro
2 tbsp of olive oil
1 tbsp of butter
salt and pepper
Micro cilantro
Recipe instructions
To make the squash puree
Place olive oil, butter, garlic, squash, and curry powder in a small pot on medium heat, season with salt and cover the pot. Cook for 10 minutes stirring the pot without lifting up the lid.
For the vegetables,
In a large saute pan add oil, butter, garlic, and onion. Season with salt and cook for 2 minutes. Then add blanched brussels along with dry spices. Cook for another 2-3 minutes and then add the peas. Season everything with salt and pepper. Finish the vegetables with chopped cilantro. Set aside and keep warm.
For the curry squash puree,
In a medium saute pan add butter, oil, squash, and 3/4 tsp of salt. Cover the pan and let it cook for 5 minutes. The heat should not be too hot or else the squash will caramelize and we don’t want that. You want these vegetables to “sweat”. (That means by add the salt to the vegetable it draws out the water from that vegetable. It then cooks in its own juices making them not only soft but delicious) Try and shake the pan periodically without lifting the lid up. Try not to release all the steam that has been created in your pan. Add the curry powder and cook for another 7 minutes roughly or until the squash is tender all the way through. Then add everything to a vitamix and puree until smooth. Adjust the seasoning with salt and curry if need be. Set aside and keep warm
To finish,
Take your pieces of wild sea bass and season them with salt and pepper. Then add a spoonful of olive tapenade on top of the fish. Take a few halved squash blossom and wrap the fish with the blossoms holding the tapenade in place. Place the fish in a non stick pan with one lime ( or lemon) juice and water. Bring the pan to a light simmer and cover the pan. Cook for 4-5 minutes until the fish is just warm all the way through. To check the fish you can place a cake tester in the center of the fish, and then pulling it out and placing it right below your bottom lip. If it feels warm on your lip it is done. You can also check by squeezing the fish and feeling if it has firmed up or if it is still pliable which means it is still a little raw in the middle.
Add a spoonful of the squash puree down on the plate. Take your sea bass and place on top of the puree. Add some of the curried vegetables next to the fish. Finish with green garlic oil and cilantro. Serve and enjoy!
