You can work with a variety of different sides for this sea bass recipe: spinach, chard, broccoli or even asparagus. I would only suggest that you have some type of leafy green for the fish to sit on, along with the vegetable on the side.
Originally published accompanying this post: Friday Fish Dishing with Chilean Sea Bass.
This is not only dramatic looking but full of texture and flavor. Perfect for a special dinner with family or friends
- 1 bunch of beets, tops removed and rinsed well to remove any grit
- Kosher salt
- 1 cup farro
- Extra virgin olive oil
- 1 bunch of kale, tough ribs removed and finely chopped
- 1/4 cup orange juice
- 2 tablespoons of regular, or orange flavored balsamic vinegar
- 1/2 cup of pecans, toasted and roughly chopped
- 2 lemon verbena tea bags, I like Harney and Sons Verbiene
- 4 - 6 oz sea bass filets
- Ground black pepper
- 4 teapoons of Dalmatia Sour Cherry Jam
- Fruity finishing oil
- In a heavy bottom pot fill with cold water covering the beets by 3 inches. Add 1 tablespoon each of salt and sugar to the pot. Bring to a boil, lower the heat and simmer until a paring knife inserted pulls out easily. About 20 to 25 minutes.
- In a separate pot bring 4 cups of water to a boil. Add 1 teaspoon of salt and the farro. Bring back to a boil, lower the heat to medium and cook the farro until it's al dente. About 15 to 20 minutes.
- When the farro is done drain and place in a bowl. Drizzle with a little olive oil and toss. This will help to keep the grains from sticking.
- Once the beets are cooked remove them from pot and set on a plastic cutting board to cool slightly.
- Steep the tea in 3/4 cup of boiling water and set aside.
- Saute the kale with 1-2 tablespoons of olive oil and season with salt and pepper for 3-5 minutes. Remove from heat and toss with the farro. Set that aside
- Going back to the beets, using latex gloves, peel the beets and slice or cut into wedges.
- In a plastic container combine the orange juice, balsamic vinegar and 1/4 cup of olive oil. Season with a couple of pinches of salt and pepper, cover and shake well to combine. Drizzle 1/2 over the beets and 1/2 over the kale-farro.
- Remove the tea bags and place the tea in a small sauté pan. Season the filets with a little salt and pepper and place in the pan. Bring to a low simmer and poach for 5 minutes. Warm up the broiler.
- Carefully remove the filets and set on a non-stick pan. Carefully glaze the filets with the sour cherry jam. You only need a thin layer. Broil on low for 5 minutes.
- While the fish is in it's last minutes of cooking arrange the farro-kale and beets between 4 plates. Once the fish is done remove from the oven and allow to cool for just a minute or two. Carefully place over the farro-kale, drizzle with a little finishing oil and serve.
The key to getting this dish together is having all your components prepped and ready to go.