Hot And Spicy Cholula Sea Bass Ceviche With Roasted Peppers Grilled Masa Cakes Roasted Corn And Citrus Marinade Food

MASA TOT

Steps:

• *Cook's Note: If using a Good Eats tortilla recipe, decrease milk to 1/3 cup.
• Tear the tortillas into small pieces and place in a food processor. Add the milk, egg, salt and pepper. Process until a chunky paste forms and you are able to squeeze a ball together in your hand, stopping to scrape down the sides of the bowl, as needed. Transfer to a mixing bowl and stir in the onions and jalapenos. Set aside.
• Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F.
• Roll the dough into 1 to 1 1/2-inch balls or scoop with a small, 2-teaspoon ice cream scoop. Fry 6 to 8 at a time in the oil until crisp and golden brown, approximately 2 to 3 minutes. Transfer to a cooling rack set over a sheet pan and allow to cool 1 to 2 minutes before serving.

HALIBUT IN A YUCATECAN MARINADE

Steps:

• Place the halibut fillets in a shallow nonreactive baking dish. In a small bowl, whisk together the remaining ingredients. Pour marinade over fish, cover dish with plastic and let marinate in the refrigerator for 2 to 4 hours.
• Heat a grill. Sprinkle the fish with salt and pepper and grill about 3 to 4 minutes on each side, or until cooked through. Serve hot with lime wedges.

PAN SEARED CHILEAN SEA BASS, ROASTED BABY CORN, AND COLORFUL PEPPER INFUSED BROTH

Steps:

• Preheat oven to 400 degrees F.
• In a hot saute pan, add olive oil and Chilean sea bass. Saute until brown on both sides. Remove from pan. Finish cooking the fish in the oven, about 3 to 5 minutes or until done.
• In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by two thirds, and add the fish stock and reduce by a quarter. Season with salt and pepper.
• In a large bowl, add the fish broth. Place the sea bass in the center of the bowl. Garnish with the corn.

SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE

Steps:

• Char bell peppers over gas flame or under broiler until blackened on all sides.
• Let cool in closed paper bag 10 minutes.
• Peel and seed peppers.
• Place peppers in processor.
• Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper.
• Process until almonds are finely ground and peppers are almost smooth.
• Season with salt and pepper.
• Heat 2 tablespoons oil in skillet over medium-high heat.
• Add fish to skillet; saute` until just opaque in center, about 5 minutes per side.
• Transfer fish to plates.
• Top each with sauce.
• Serve with remaining sauce.

SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE

Steps:

• Char bell peppers over gas flame or under broiler until blackened on all sides. Let cool in closed paper bag for 10 minutes. Peel and seed peppers. Place peppers in processor. Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper. Process until almonds are finely ground and peppers are almost smooth. Season with salt and pepper.
• Heat 2 tablespoons oil in skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet; sauté until just opaque in center, about 5 minutes per side. Transfer fish to plates. Top each with sauce. Serve with remaining sauce.

BASS CEVICHE

Steps:

• In a large glass bowl, combine sweet and red onions, scallions or green garlic, Fresno or cherry peppers, lemon juice and olive oil. Add bass and toss gently to coat; season with sea salt.
• Cover and refrigerate ceviche until fish is opaque, 30 minutes to 1 hour, stirring every 15 minutes.