CHILE-CRUSTED BLACK SEA BASS
This recipe came to The Times from the chef Kerry Heffernan, who developed it after an afternoon fishing off Long Island for striped bass but catching black sea bass instead. It was refined in his kitchen in Sag Harbor, then taken back to Brooklyn for further work. It results in fillets of marvelous, flaky simplicity, with a blistering crust that intensifies the sweetness of the fish. White rice and a tangle of sautéed greens are excellent accompaniments, along with a glass of bracing white wine.
Provided by Sam Sifton
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375. Remove fish from refrigerator, and allow it to come to room temperature. In a medium-size bowl, combine kochujang, thyme, garlic and cream, then whisk into smooth paste.
- Dry fish carefully with paper towel. Place them dorsal-side up in a dry, oven-safe saute pan or roasting pan, pulling apart the collarbones to create ''wings'' that will stabilize them in an upright position. Slather the skin of both fish with about half of the chile-paste mixture. Add approximately 1/4 cup of water to the pan, and place carefully in the oven. Cook for 12 to 15 minutes, watching carefully to make sure that the exterior does not burn. (If it starts to, cover the fish gently with a sheet of aluminum foil.) Use the tip of a small, sharp knife to check for doneness; remove from oven when the flesh is almost but not quite fully opaque. Allow fish to rest for about 2 to 4 minutes, at which point it will be done.
- Meanwhile, make sauce. Add the oil and the vinegar to the remaining chile paste, and whisk to combine. Add salt and freshly ground black pepper to taste.
- Using a flexible metal spatula, gently remove the four fillets from the two fish. Serve skin-side up, with sauce on the side, along with white rice and sauteed kale.
Nutrition Facts : @context http, Calories 754, UnsaturatedFat 23 grams, Carbohydrate 19 grams, Fat 34 grams, Fiber 4 grams, Protein 91 grams, SaturatedFat 9 grams, Sodium 2240 milligrams, Sugar 4 grams, TransFat 0 grams
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Nazim Hossen
[email protected]This was the best chile-crusted black sea bass I've ever had! I will definitely be making this again.
Hakeem Leverette
[email protected]This recipe was easy to follow and the fish turned out great! I loved the combination of flavors in the crust.
Damidu Sasanka
[email protected]I'm so glad I tried this recipe! The fish was cooked perfectly and the crust was delicious. I will definitely be making this again.
Sajid Khan321
[email protected]This recipe was a little bit challenging, but it was worth it! The fish was cooked perfectly and the crust was crispy and flavorful.
Angela Jensen
[email protected]I loved this recipe! The fish was cooked perfectly and the crust was amazing. I will definitely be making this again.
Denise Arends
[email protected]This was the best chile-crusted black sea bass I've ever had! I will definitely be making this again.
Zac Parks
[email protected]I'm not a big fan of fish, but this recipe changed my mind! The fish was cooked perfectly and the crust was crispy and flavorful.
Albert White
[email protected]This recipe was easy to follow and the fish turned out great! I loved the combination of flavors in the crust.
Abideen Ahmed
[email protected]I'm so glad I tried this recipe! The fish was cooked perfectly and the crust was delicious. I will definitely be making this again.
Mariuccia Raimato
[email protected]This recipe was a little bit challenging, but it was worth it! The fish was cooked perfectly and the crust was amazing. I will definitely be making this again.
Olu Tope
[email protected]I was really impressed with this recipe. The fish was cooked perfectly and the crust was crispy and flavorful. I will definitely be making this again.
Trinity Dansak
[email protected]This recipe is a winner! The fish was cooked perfectly and the crust was amazing. I highly recommend this recipe.
Myah Lynn
[email protected]I made this recipe for my family and they loved it! The fish was moist and flaky and the crust was crispy and flavorful. I will definitely be making this again.
Gemma Morris
[email protected]This was the best chile-crusted black sea bass I've ever had! The fish was cooked perfectly and the crust was crispy and flavorful. I will definitely be making this again.
Reagan Ochieng
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the fish turned out great! I was really impressed with the results.
Feuad Matallah
[email protected]This recipe was easy to follow and the fish turned out great! I loved the combination of flavors in the crust. I will definitely be making this again.
Hammad Gillani
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of fish, but I'm so glad I did! The fish was cooked perfectly and the crust was delicious. I will definitely be making this again.
Charles Vorlamesi
[email protected]This recipe is a keeper! The fish was cooked to perfection and the crust was amazing. I highly recommend this recipe.
Malaga Arua
[email protected]I followed the recipe exactly and the fish turned out great! The crust was crispy and the fish was moist and flaky. I served it with a side of roasted vegetables and it was a delicious meal.
Mehar Sohaib
[email protected]This chile-crusted black sea bass was a hit at my dinner party! The fish was cooked perfectly and the crust was flavorful and crispy. I will definitely be making this again.