Sea Bream In Sea Salt With Salsa Verde Recipes

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SEA BREAM CEVICHE



Sea Bream Ceviche image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 23

17.5 ounces sea bream or sea bass, cut into small cubes
Flaked sea salt or Fleur de Sel
Piment d'espelette (powdered) or hot paprika
Freshly ground black pepper
1 green chile, finely diced
4 radishes, 2 finely diced and 2 thinly sliced
Juice of 1 lemon
Juice of 1 lime
Kosher salt
Chili Puree, recipe follows
1/4 cup corn nuts, crushed
1 cup fresh cilantro leaves
1 orange carrot, peeled and diced
1 stalk celery, diced
1 yellow onion, peeled and diced
1 tablespoon olive oil
1 clove garlic, minced
3 fresh red chiles, seeds removed, diced
Juice of 1 lime
4 1/2 tablespoons tomato paste
1/2 teaspoon ground cumin seeds
1/2 teaspoon ground coriander seeds
1/4 teaspoon ground cayenne

Steps:

  • Season the sea bream with flaked sea salt, piment d'espelette and black pepper in a bowl. Add the chile, diced radishes, lemon juice and lime juice. Let this marinate for 5 minutes at room temperature. Check the seasoning and adjust the salt to your taste.
  • Scoop the ceviche into bowls and garnish with the sliced radishes, little spoonfuls of Chili Puree, corn nuts and cilantro and serve.
  • Saute the carrot, celery and onion in the olive oil over low heat until the onions are translucent. Add the garlic and red chiles and saute for 1 minute. Deglaze the pan with the lime juice and add the tomato paste, cumin, coriander and cayenne; stir. Add enough water to just cover the ingredients. Bring to a simmer and cook until the carrots are soft.
  • Puree everything in a blender and pass through a strainer to remove larger pieces.

HERB-ROASTED SEA BASS WITH SALSA VERDE



Herb-Roasted Sea Bass with Salsa Verde image

Categories     Fish     Herb     Low Carb     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

4 tablespoons extra-virgin olive oil
6 8-ounce sea bass fillets
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
Salsa Verde

Steps:

  • Preheat oven to 450°F. Lightly brush baking sheet with olive oil. Place fish fillets on baking sheet. Brush fish with olive oil; drizzle with lemon juice. Sprinkle fish with salt and pepper, then herbs.
  • Bake fish until just opaque in center, about 10 minutes. Transfer fish to plates. Spoon some Salsa Verde over fish. Pass remaining Salsa Verde separately.

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