Grilled Sea Bass w/ Fennel Confit
Serves 1
Ingredients
For Spice Mix*
- 2 tbsp fennel seed
- 1 tbsp anise seed
- 5 each peppercorns
For Confit Fennel
- 2 qts water
- 1 sprig rosemary
- 3 sprigs thyme
- 3” strip of orange peel
- 3” strip of lemon peel
- pinch of Spice Mix
- 1 cup Pernod
- 2 tbsp extra virgin olive oil
- sea salt
- pepper
- ¾ fennel bulb, cored, sliced ¼” thin
For Sea Bass
- 6 oz Mediterranean sea bass
- 1 oz brandy
- 1 tbsp Spice Mix
- salt to taste
- 2 tbsp olive oil
For Sauce Vierge
- ½ orange, supreme (segments) & diced
- ½ lemon, supreme (segments) & diced
- pinch of salt
- 1 tsp Spice Mix
- 1 tbsp chopped basil
- 2 tbsp extra virgin olive oil
To Sear Fennel
- 2 tbsp extra virgin olive oil
- salt to taste
- pepper to taste
- pinch of Spice Mix
- chopped rosemary & thyme
Equipment
- spice grinder
How-to
Make Spice Mix
- Toast spices in a dry pan over medium heat for about 5 minutes
- Using a spice grinder, add spices and process into a powder
Confit Fennel
- Combine fennel ingredients in a medium-sized saucepan
- Bring to a boil, then reduce to a simmer 30-45 minutes until tender
- Remove fennel from the liquid and pat dry with paper towel
Season Bass
- Splash fish with brandy and coat with Spice Mix on both sides
- Set aside and allow to marinate at room temperature for 10-15 minutes
Make Sauce Vierge
- Mix all ingredients in a small bowl and set aside
Grill Bass, Sear Fennel & Plate
- Preheat a clean grill to high
- In a small sauté pan, heat olive oil over medium-high heat. Turn off the heat and add fennel (this prevents any excess water on the fennel from flaming in the hot oil)
- Turn heat back on, and sear fennel 1-2 minutes on each side, seasoning with salt, pepper, a pinch of Spice Mix, and a pinch of chopped rosemary and thyme
- Set aside for plating
- Lightly coat both sides of the fish with oil and place on the grill, skin-side-down. Cook 1 minute, pushing down with a spatula to prevent the fish from curling
- Flip and cook 1-2 minutes on flesh side
- Remove and plate with seared fennel confit. Top with sauce vierge