Sunday, October 07, 2007
Shrimp-Stuffed Sea Bass
Technical difficulties have been mostly overcome (photo issues) so here is the recipe I mentioned earlier this week.
Chilean Sea Bass (not really from Chile, nor really bass at all, but rather a nasty-looking Patagonian Toothfish) is not a sustainable seafood and so I try to rarely indulge, but when we do we enjoy every moist and flaky bite.
You'll notice in the picture a green onion "flower" garnish. I think I still need more practice, but for a first time they weren't bad. To make them, you slice green onions longways (don't cut all the way through the end of the piece), then place in ice water until they curl up.
Shrimp-Stuffed Sea Bass:
1 lb sea bass, cut into 2 fillet
1/4 lb raw shrimp, peeled and deveined and chopped finely
1/2-3/4 c fresh white breadcrumbs (preferably fresh bread or sourdough)
1 garlic clove, minced finely
1 small shallot, minced finely
1/4 c green onions, sliced thin
Salt and pepper to taste
Worcestershire sauce (about a teaspoon or so)
Olive oil (a drizzle, maybe a teaspoon)
2 tsp butter
Preheat oven to 425. Mix shrimp, breadcrumbs, garlic, onions, shallots, Worcestershire sauce, olive oil, salt and pepper in a bowl. If too dry, add more oil, if too damp, add more bread crumbs. Once mixture is the right texture to form and hold a shape, it is right.
Slice fish open about halfway through the fish (butterfly). Sprinkle with salt and pepper. Stuff generously with shrimp mixture. Top stuffing with a few small pieces of butter. Bake until fish is cooked through, stuffing is crusty and browning and cooked through - about 20-25 minutes. Serve!