Brilliant Blackened Bass with a Stunning Salsa Roja
To quote a certain hit TV show, "winter is coming" and for me that means it's time to bring out the spice rack and add a little heat to your food. This dish is really special and I am almost 100% sure that most of my readers won't have tasted anything like it. The fish itself is perfectly soft and flaky but the rub gives it a smokey, almost cajun flavour that compliments the spicy sauce and vibrant salsa beautifully.
This dish would be ideal for a dinner party as the salsa and spicy sauce can be prepared in advance to reheat on the night and the fish is super easy as the oven does most of the hard work for you. I also love making and eating this meal when it's especially cold outside as it warms not only your body but your soul too.
Brilliant Blackened Bass with a Stunning Salsa Roja
Serves 4
4x sea bass fillets
900g ripe plum tomatoes
2 white onions, sliced
4 cloves garlic, unpeeled
2 ancho chillies (or any dried chilli you like)
2 red chillies
Juice of 2 limes
2 bunches coriander, chopped
For the salsa:
olive oil
2 corn husks, kernels scraped off
1 red pepper, diced
2 stalks celery, chopped
1 red onion, finely diced
For the rub:
2 tbsp smoked paprika
2 tsp salt
2 tbsp garlic powder
1 tbsp white pepper
1 tbsp onion powder
1 tbsp cayenne
1 tbsp dried oregano
1 tbsp dried thyme
To serve:
Sour cream
Lime wedges
Preheat the oven to 200C/gas mark 6.
For the sauce, roast the tomatoes, onion, garlic and chillies in the preheated oven for about 20 minutes until charred. Put into a food processor along with the lime juice and coriander and blend until smooth.
For the salsa, fry the corn for minute in a very hot pan with a teaspoon of oil, then add the remaining salsa ingredients and cook for 2 minutes, then set aside while you cook the fish.
For the sea bass, mix all of the rub ingredients together. Toss the sea bass in the spice rub and dry-fry for 1 minute each side, charring the spices.
Transfer the sea bass to a baking tray and bake for 4 minutes.
To serve, spoon some of the corn salsa onto each plate, top with the sea bass and pour over the sauce. Garnish with sour cream and lime wedges.
This dish would be ideal for a dinner party as the salsa and spicy sauce can be prepared in advance to reheat on the night and the fish is super easy as the oven does most of the hard work for you. I also love making and eating this meal when it's especially cold outside as it warms not only your body but your soul too.
Brilliant Blackened Bass with a Stunning Salsa Roja
Serves 4
4x sea bass fillets
900g ripe plum tomatoes
2 white onions, sliced
4 cloves garlic, unpeeled
2 ancho chillies (or any dried chilli you like)
2 red chillies
Juice of 2 limes
2 bunches coriander, chopped
For the salsa:
olive oil
2 corn husks, kernels scraped off
1 red pepper, diced
2 stalks celery, chopped
1 red onion, finely diced
For the rub:
2 tbsp smoked paprika
2 tsp salt
2 tbsp garlic powder
1 tbsp white pepper
1 tbsp onion powder
1 tbsp cayenne
1 tbsp dried oregano
1 tbsp dried thyme
To serve:
Sour cream
Lime wedges
Preheat the oven to 200C/gas mark 6.
For the sauce, roast the tomatoes, onion, garlic and chillies in the preheated oven for about 20 minutes until charred. Put into a food processor along with the lime juice and coriander and blend until smooth.
For the salsa, fry the corn for minute in a very hot pan with a teaspoon of oil, then add the remaining salsa ingredients and cook for 2 minutes, then set aside while you cook the fish.
For the sea bass, mix all of the rub ingredients together. Toss the sea bass in the spice rub and dry-fry for 1 minute each side, charring the spices.
Transfer the sea bass to a baking tray and bake for 4 minutes.
To serve, spoon some of the corn salsa onto each plate, top with the sea bass and pour over the sauce. Garnish with sour cream and lime wedges.
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