Wednesday, February 03, 2010
Spiced seabass with citrus vinaigrette
Originally the recipe was called 'Spiced monkfish tail with citrus vinaigrette' and it was first shown last year on Gordon Ramsay show 'F-word'. I really liked the idea of spiced fish and citrus flavour, so decided to use what I have at home and it did taste great!
What we need:
4 fish fillets, skinned ( I used small seabass)
1 tsp five-spice
1 tsp paprika
1 tsp salt
1 tsp pepper
For the vinaigrette:
1 banana shallot, finely diced
1 Granny Smith apple, finely diced
1 lemon, segmented and chopped
4 tbsp extra virgin olive oil
2 tbsp white wine vinegar
3 tbsp fresh tarragon leaves, finely sliced ( I used just dill, which added very different flavour but still was great)
What we have to do:
1. Mix the five-spice powder, paprika and seasoning together on a plate. Roll the fish fillets in the spice mixture to coat evenly all over.
2. Heat 2 – 3 tablespoons of olive oil in a heavy-based frying pan and sear the fish fillets, in batches if necessary for 4 - 5 minutes on each side until golden brown all over. Baste as you cook to keep the fish moist. When the fish is just cooked through, remove to a cold plate and leave to rest for 5 minutes.
3. For the vinaigrette, combine the lemon, apples and shallot, with the olive oil and vinegar. Season to taste with a little salt and pepper and finally add the tarragon. Mix thoroughly. Serve the fish with some potatoes and the vinaigrette. Enjoy!