Sea Bass
2 recipes found
Sea Bass With Garlic Chips and Salsa Macha
When I visited Veracruz, Mexico, a number of years ago, there was a wonderful seaside restaurant where the specialty was a whole fried fish topped liberally with lightly fried garlic chips, called huachinango (red snapper) al mojo de ajo. (“Al mojo de ajo” can also refer to more complex garlic sauces.) Here, a version of that preparation is employed for fish fillets. First, garlic slices are gently fried in oil until golden, and then the fish is fried in the same oil. The fish is then drizzled with salsa macha, which isn’t traditional but nicely complementary, and tucked into warm tortillas, making for wonderful tacos.
Crispy Fish Salad With Parsley and Ciabatta Croutons
Inspired by the legendary Zuni Café chicken salad, this version swaps poultry for crisp-skinned white fish, pairing it with a lively mix of textures and bold, sweet-sour flavors. Torn ciabatta croutons soak up a sherry vinegar dressing, punctuated by capers, pine nuts and raisins for sharpness, crunch and sweetness. Softened shallots and garlic add depth, while parsley keeps everything fresh. It’s a dish that feels both effortless and layered, a bright, satisfying lunch or a starter that’s sure to impress.