Charred Seabass Recipe
Orange glazed chicory, saffron rice, pepper sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Saffron Rice
In a medium saucepan, bring 2 cups of water to a boil. Add the basmati rice and saffron threads, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed. Fluff with a fork and set aside.
- 2
Glaze the Chicory
While the rice is cooking, trim the chicory and cut it in half lengthwise. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chicory, cut side down, and cook until charred and softened, about 4-5 minutes. Squeeze the juice of one orange over the chicory and allow to caramelize for another 2-3 minutes. Remove from heat.
- 3
Prepare the Pepper Sauce
In a blender, combine the red bell pepper, garlic cloves, and a pinch of salt and pepper. Blend until smooth. If needed, add a little water to reach desired consistency.
- 4
Cook the Seabass
Season the seabass fillets with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seabass, skin side down, and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until the fish is cooked through and flaky.
- 5
Plating
On each plate, place a serving of saffron rice, top with the charred chicory, and place the seabass on top. Drizzle the pepper sauce around the plate and serve immediately.
