A vibrant, nutrient-dense dish featuring sustainably sourced sea bass served in a delicate, golden turmeric-ginger broth, finished with a crisp, herbaceous fennel and pomegranate salad.
Ingredients
Cooking Instructions
- 01
In a small saucepan, bring the dashi to a light simmer. Add the grated turmeric and ginger. Infuse for 10 minutes over very low heat, then strain through a fine-mesh sieve or chinois into a clean pot. Keep warm.
- 02
Using a mandoline, shave the fennel bulb into paper-thin slices. Toss the fennel in a small bowl with half of the Meyer lemon juice, a drizzle of olive oil, and the pomegranate seeds. Season lightly.
- 03
Pat the sea bass fillets extremely dry with paper towels. Season the skin with a pinch of sea salt.
- 04
Heat a non-stick skillet over medium-high heat with a tablespoon of olive oil. Place the fillets skin-side down and press gently with a weight or spatula for 30 seconds to ensure even crisping. Cook for 4-5 minutes until the skin is golden and shattered-glass crisp.
- 05
Flip the fillets and cook for another 60-90 seconds depending on thickness. Remove from heat and finish with a squeeze of Meyer lemon juice.
- 06
To serve, ladle the golden turmeric consommé into the bottom of two shallow heated bowls. Place the sea bass in the center, skin-side up.
- 07
Mound the shaved fennel salad elegantly on top of the fish. Garnish with dill fronds and a final drizzle of high-quality olive oil.
Cooking Reviews
The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.
Michael Burns
July 1, 2023
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Nutritional Info
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