Spring is finally here and Summer seems just a few weeks away. With the warmer weather I always start to think about fresh fish and the adventures to be had at the local farmer’s market. Luckily I have access to a number of incredible farmer’s markets, authentic food stores and smaller grocery stores near me. I avoid shopping for ingredients at larger food chains at all costs if I can avoid it.
Last summer I was playing around with Sea Bass, in particular basting it with clarified butter to infuse the fish with a sweet and salty taste.
The result: Basted Sea Bass with Himalayan Pink Salt
Here’s what I did:
- Choose a fresh fish from your local farmer’s market or fish monger. It does not have to be Sea Bass. Go with a fish you like but choose a fish that will hold its integrity while cooking. Choosing a fish that becomes super flaky will be difficult with this recipe.
- Clarify half a stick of unsalted butter in a small sauce pan.
- Cut your fish into chunks, large enough to hold their integrity.
- In your pan place the chunks of fish in the butter. Make sure the temperature is on low. High heat will ruin this dish quickly.
- Have patience. Slowly baste the fish with the butter until color begins to form on the top side. Flip and repeat.
- Plate atop a garnish of fresh spinach leaves or whatever you prefer.
- I made a homemade pesto sauce to accompany the dish but utilize any sauce that fits your flavor.
- After plating, sprinkle just a tiny bit of Himalayan Pink Sea Salt on top of the fish. Don’t use too much, just a touch to add a salty taste to accompany the sweetness of the butter taste.