ENTREE: California White Seabass Nicoise pour Deux
16-8 oz. California white seabass fillet
2 flat anchovy fillets (optional)
3 medium red skinned potatoes, boiled & halved
12 fresh whole green beans, cooked
1 large ripe tomato, sliced
2 slices red onion
1 hard cooked egg, quartered
6 black olives
1 Tbsp. capers
2 Tbsp. parsley, chopped
1 medium head butter lettuce
Poach California white seabass fillet in simmering salted water. Cook 10 minutes per inch thickness. When cooking is complete, remove from water and set aside.
Line a serving platter with the large outer leaves of the lettuce. Chop the remainder of the lettuce and arrange on the platter. Arrange tomato slices on one end of the platter, followed by onion slices separated into rings, green beans and potatoes. Place the poached seabass fillet in the center of the platter and top with a crisscross of anchovy. Garnish the platter with egg quarters, capers and olives. Sprinkle chopped parsley over the salad and drizzle with dressing. Serves 2.
1 clove garlic, crushed
1/2 tsp. Dijon mustard
3 Tbsp. extra virgin olive oil
2 Tbsp. lemon juice or rice vinegar
salt & fresh ground pepper to taste
Combine all ingredients in a small bowl and whisk.
Nutrition (per serving): calories 185; protein 0.3 gm; carbohydrate 0.8 gm; fat 20 gm;
cholesterol 0 mg; sodium 603 mg
Preparation Hint: Remove any bones before cooking by gently running your hand over the fillet in both directions. Use a pair of clean tweezers to remove fine bones.
Place fish fillet in liquid (water or stock) seasoned with 3 peppercorns, half a bay leaf, onion slices, parsley and wine if desired. Make sure liquid completely covers fish. Simmer fish for 10 minutes total per inch of thickness.
Chilling Out, California Style
A crisp salad is a cool way to beat the summer heat. Here's a picnic salad idea that's both easy and elegant. Originating in southern France, the traditional salad Nicoise always contains ripe red tomatoes and other seasonal produce fresh from the garden or local farmer's market. Our California-style Nicoise features California white seabass because local seabass is abundant in summer and its buttery flavor complements the dish. (Popular substitutes include California halibut, rockfish, swordfish and shark.) Tossed with a classic garlic-flavored vinaigrette, California White Seabass Nicoise pour deux makes a delicious and nutritious summer entree.