Amaranth Crusted Sea Bass with Confit of Tomato & Curry Oil
Serves: 4
Recipe by Lynmar Estate Chef David Frakes
1 lb Sea Bass (or other firm fish cut into 4 ea. 4 oz pieces)
Salt & Pepper to taste
½ C Amaranth (or other grain, ground into a flour using a spice grinder)
¼ C All Purpose Flour
1 t Paprika
pinch Cayenne
Salt & Pepper to taste
1. Preheat oven to 350 degrees.
2. Season both sides of fish with salt and pepper.
3. Combine all dry ingredients in a small bowl and mix well.
4. Dip one side of fish into crust mixture and then carefully place fish, crust-side down, into a very hot pan coated with a little olive oil.
5. Cook for about 3-4 minutes or until golden brown, carefully flip fish over in pan and immediately place pan into oven and cook for about 2-3 minutes more or until just firm.
6. Remove and reserve.
Confit of Tomato
6 Roma tomatoes (peeled, cut in half lengthwise and seeded)
4 T Extra virgin olive oil
2 Garlic cloves, very thinly slivered
1 Bay Leaf
Salt to taste
1. Place tomatoes, garlic, bay leaf and oil in a very small pan and place over medium flame. Cook for about 20 minutes or until tomatoes are very soft. Reserve.
Curry Oil
4 T Corn oil
1/2 T Curry powder
1/4 t Shallot, minced
1/8 t Garlic, minced
1. Sauté shallot and garlic in 1 T of the corn oil over medium heat for about 4-5 minutes.
2. Add curry and toast for about 20 seconds.
3. Add remaining 3 T of oil, bring to a simmer, then immediately remove from heat.
4. Whisk well and let sit for at least 4-6 hours in the refrigerator before straining, if desired.
5. Serve the fish with the confit of tomato & curry oil.
Suggested Wine Pairing: Monastery Chardonnay