Low in calories and an excellent source of essential omega-3 fatty acids sea bass is also easy to make. Here's a delicious recipe from Executive Chef Joseph Nguyen with 21 Great American Bistro in Fairfax City.
Fillet with Fennel Salad, Ginger Carrot Juice and Zucchini Papparadelle
- 6 oz Sea bass filet
- 6 oz Organic carrot juice
- 1/2 oz house made low sodium chicken stock
- 1 slice of fresh ginger
- 1 small fresh fennel
- 1 small zucchini
- 2 ea organic color carrot
- 2 ea golden berry
- 1 small bunch of red current
- 1/2 oz vinaigrette
- 2 oz extra virgin olive oil
- salt & pepper (to taste)
1. Season sea bass with sea salt
On a medium high heat, sear the sea bass until you see caramelization, set aside.
2. In a small pot bring the carrot juice, pulp and slice of ginger, chicken stock to a boil until soft. Puree for before plating.
3. Thinly slice the zucchini and blanche in boil water for 15 seconds
4. Slice carrot on a bias and blanche in same water for 30 seconds
5. Thinly slice fennel, soak in lemon juice with water solution until ready to use.
To make the vinaigrette:
1. Mix 1 teaspoon of red wine vinegar to 2 teaspoon extra virgin olive oil.
2. Combine fennel with berries, vinaigrette and salt & pepper to taste.
1. Pour thin layer of carrot ginger juice on plate, place seared sea bass in center with zucchini and carrots and fennel salad alongside.