CHILE-CRUSTED BLACK SEA BASS
This recipe came to The Times from the chef Kerry Heffernan, who developed it after an afternoon fishing off Long Island for striped bass but catching black sea bass instead. It was refined in his kitchen in Sag Harbor, then taken back to Brooklyn for further work. It results in fillets of marvelous, flaky simplicity, with a blistering crust that intensifies the sweetness of the fish. White rice and a tangle of sautéed greens are excellent accompaniments, along with a glass of bracing white wine.
Provided by Sam Sifton
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375. Remove fish from refrigerator, and allow it to come to room temperature. In a medium-size bowl, combine kochujang, thyme, garlic and cream, then whisk into smooth paste.
- Dry fish carefully with paper towel. Place them dorsal-side up in a dry, oven-safe saute pan or roasting pan, pulling apart the collarbones to create ''wings'' that will stabilize them in an upright position. Slather the skin of both fish with about half of the chile-paste mixture. Add approximately 1/4 cup of water to the pan, and place carefully in the oven. Cook for 12 to 15 minutes, watching carefully to make sure that the exterior does not burn. (If it starts to, cover the fish gently with a sheet of aluminum foil.) Use the tip of a small, sharp knife to check for doneness; remove from oven when the flesh is almost but not quite fully opaque. Allow fish to rest for about 2 to 4 minutes, at which point it will be done.
- Meanwhile, make sauce. Add the oil and the vinegar to the remaining chile paste, and whisk to combine. Add salt and freshly ground black pepper to taste.
- Using a flexible metal spatula, gently remove the four fillets from the two fish. Serve skin-side up, with sauce on the side, along with white rice and sauteed kale.
Nutrition Facts : @context http, Calories 754, UnsaturatedFat 23 grams, Carbohydrate 19 grams, Fat 34 grams, Fiber 4 grams, Protein 91 grams, SaturatedFat 9 grams, Sodium 2240 milligrams, Sugar 4 grams, TransFat 0 grams
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Toxic Cat
[email protected]I'm not a big fan of fish, but I'm willing to try this recipe.
Trinity Slagle
[email protected]This recipe looks complicated. I'm not sure if I can pull it off.
Hamza kahkohr
[email protected]I'm going to make this recipe for my next dinner party.
Def bo
[email protected]This recipe is perfect for a special occasion.
Kgotso Rametse
[email protected]I'm allergic to chili. Can I use another spice instead?
Crystal Horan
[email protected]I'm going to try this recipe with salmon instead of black sea bass.
scarlett mckee
[email protected]I'm not sure about this recipe. I've never cooked fish before.
Dustin Norton
[email protected]This recipe looks delicious! I'm going to try it this weekend.
Catherine Maina
[email protected]I can't wait to try this recipe!
Gulli Griesmaier
[email protected]This recipe is a keeper! I will definitely be making it again.
susan s
[email protected]I followed the recipe exactly but my fish turned out dry. I'm not sure what I did wrong.
Reyna Ehhh
[email protected]This dish was a bit too spicy for me, but my husband loved it. I would recommend using less chili powder if you don't like spicy food.
Christian Durr
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The chile crust was flavorful and the fish was cooked perfectly.
Jahanzaib Arif
[email protected]This recipe was easy to follow and the dish turned out great! I used tilapia instead of black sea bass and it was still delicious.
Samiyah Colon
[email protected]I made this dish for my family and they loved it! The fish was flaky and moist, and the crust was crispy and flavorful. I would definitely recommend this recipe.
Dulal Mridha
[email protected]OMG! This dish was absolutely delicious! The black sea bass was cooked perfectly and the chile crust was flavorful and crispy. I followed the recipe exactly and it turned out perfectly. I will definitely be making this again.