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!
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