Crispy sea bass with pepper sauce with a side of asparagus and new potatoes
Filet of Sea Bass
Bell Pepper – 1 large red and 1 large yellow, or a number of both
Shallots – 3
Star Anise – 3
White Wine Vinegar – 1 1/2 Tbs
Vermouth – 2 Tbs
Fresh Thyme Sprig leaves
Fresh Basil – 1 huge sprig, or two smaller ones
Directions for sauce:
Julienne the bell pepper, perform the same while using shallots. Heat coconut oil in a hot pan, you can add the peppers and shallots, add star anise along with a pinch of salt. Stir well and cook for a few moments until the peppers start to soften up. Add the basil whole, and pour from the white wine vinegar and vermouth. Reduce for a few moments over moderate heat until liquid is certainly caused by absorbed. Add enough water to your pan to pay for the peppers midway. Bring with a boil and simmer until liquid is concerning half gone. Carefully add the many ingredients into a blender and liquify. Be sure to contain the lid for the blender.
Directions for fish:
Lay the fish using a cutting board skin side up. Score the fish every half inch across the length with the filet. Add salt and thyme leaves on the inside of each score, then drizzle with extra virgin olive oil. You can now lovingly hold and caress the filet. Heat extra virgin olive oil in a hot pan and add the fish, skin side down. Hold the fish down with the fingers for half a minute to prevent curling. Ninety percent in the cooking will require place with all the skin side down. Watch the fish and transform when most with the meat has turned a white-colored. Finish up cooking and take off from heat.
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