Basted Sea Bass with Himalayan Pink Sea Salt

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:

  1. 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.
  2. Clarify half a stick of  unsalted butter in a small sauce pan.
  3. Cut your fish into chunks, large enough to hold their integrity.
  4. 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.
  5. Have patience. Slowly baste the fish with the butter until color begins to form on the top side. Flip and repeat.
  6. Plate atop a garnish of fresh spinach leaves or whatever you prefer.
  7. I made a homemade pesto sauce to accompany the dish but utilize any sauce that fits your flavor.
  8. 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.
  9. Enjoy.

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