“I bet your favorite color is red,” he declared with a wry smile.
‘My favorite color is plum,” I replied. Always keep them guessing.
In the spirit of keeping them guessing, I’m posting a main dish rather than baked goods, for a change.
Oil Poached Sea Bass
Inspired by Epicurious
This technique creates perfectly cooked fish, tasting of butter and not greasy at all. Since olive oil can be expensive, I used it twice, first poaching for the dish below and then again the next day for succulent fish tacos. I used my Fennel-Orange marmalade as a condiment.
|1 qt.||Extra Virgin Olive Oil|
|1 t.||Fennel seeds, toasted|
|1||Turkish bay leaf|
|3||Strips of orange zest (approximately 3” x 1” each)|
|2||Sea Bass fillets (1 ¼ lb. total)|
Rub fish with salt and pepper and let stand 15 minutes. Meanwhile, heat oil, fennel, sugar, bay leaf and orange zest in a heavy pot to approximately 210-215 degrees. Submerge fish in oil and cover with lid. Cook fish for 5 minutes. Remove from heat, still covered, and cook with residual heat until just cooked through, 10-15 minutes. Transfer fish to platter using two metal spatulas – fish will be delicate.