Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Western Cape, South Africa. Exceptional value and quality, it comes from the Riebeek Valley in Swartland and is a modern style of Chenin Blanc. The nose is packed with aromas of apples and guava which are echoed on the palate together with some fresh acidity.

Pat the sea bass fillets dry with paper towels. Season both sides and the skin lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes while you assemble the salsa and heat your pan.

Prepare the fish

Heat a large nonstick or stainless-steel skillet over medium-high heat until shimmering. Add 2 tablespoons olive oil and swirl to coat.

Make room in the pan

Place the fillets skin-side down in the hot pan. Press gently with a spatula for 10–15 seconds to ensure even contact. Cook skin-side down without moving for 3–4 minutes, until the skin is crisp and the flesh has cooked about two-thirds of the way up. Flip the fillets and add 1 tablespoon unsalted butter to the pan. Cook another 1–2 minutes, spooning the melted butter over the tops, until the fish reaches an internal temperature of about 130–135°F (54–57°C) for moist, medium doneness. Remove fillets to a warm plate and squeeze a little lemon over them.

Sear the fillets

In a medium bowl, combine 1 cup diced guava, 1/2 cup diced Granny Smith apple, 2 tablespoons finely diced red onion, and 2 tablespoons chopped cilantro.

Combine ingredients

Stir in 1.5 tablespoons fresh lime juice, 1 teaspoon honey, 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, and the optional 1 teaspoon finely minced mild chili if using. Taste and adjust balance: add a little more honey if the guava is too tart, or more lime if it needs brightness. Let the salsa rest for 5–10 minutes at room temperature so flavors meld.

Dress the salsa

Just before serving, fold in a little extra chopped cilantro if desired and check seasoning one last time.

Finish

Place 1 cup instant couscous in a heatproof bowl. Pour 1 1/4 cups hot stock over the couscous, add 1 tablespoon olive oil, cover tightly, and let stand for 5 minutes.

Cook couscous

Fluff the couscous with a fork, then stir in 2 tablespoons chopped parsley, 1/2 teaspoon lemon zest, 1/4 teaspoon salt, and a pinch (1/8 tsp) black pepper. Adjust seasoning to taste and keep warm until plating.

Fluff and dress

sea bass fillets (skin-on, about 5–6 oz / 140–170 g each)

kosher salt

freshly ground black pepper

olive oil

unsalted butter

lemon

ripe guava (or guava pulp), deseeded and finely diced

Granny Smith apple, peeled and finely diced

red onion, very finely diced

fresh cilantro (coriander), chopped

fresh lime juice

honey

sea salt

mild chili (optional), finely minced

instant couscous

vegetable or chicken stock, hot

fresh parsley, chopped

lemon zest

salt

black pepper

Aloe Tree Chenin Blanc

Make Aloe Tree Chenin Blanc Recipe in just 35m. Western Cape, South Africa. Exceptional value and quality, it comes from the Riebeek Valley in Swartland and is a modern style of Chenin Blanc. The nose is packed with aromas of apples and guava which are echoed on the palate together with some fresh acidity.

Aloe Tree Chenin Blanc

Descriptors

Tasting Notes

Food Pairings

You might also like