sea bass, tomato/olive salsa, micro sorrel; radicchio, leeks

It’s both a great fish and a luscious dish. Also, because of at least slight variations in the ingredients each time, starting with the kinds of tomatoes available, it never tastes quite the same. I think of that as a plus.

  • the preparations began with a salsa, assembled about 30 minutes in advance inside a small bowl, containing one cup of halved golden cherry tomatoes from Windfall Farms, half a cup of pitted and halved kalamata olives from Whole Foods Market, sea salt, freshly-ground black pepper, 2 finely chopped fresh aji dulce peppers from Eckerton Hill Farm, and a little olive oil, the mix set aside while the fish was cooked: four 4-ounce black sea bass fillets from American Seafood Company, seasoned on both sides with sea salt and freshly-ground black pepper, sautéed skin side down over a fairly brisk flame in a little Mac Nut  macademia nut oil (which has a higher smoke point than olive oil) from Whole Foods Market inside a large, heavy antique oval copper skillet skin side down, turned after about 2 minutes, the other side cooked for about the same length of time, removed to 2 warm plates when done, 2 tablespoons of butter added to the pan and allowed to melt, a couple tablespoons of chopped peppermint from Keith’s Farm and chopped parsley from Quarton Farm tossed in, along with a tablespoon or more of Whole Foods Market organic lemon juice, and everything stirred for a few seconds before the sauce was spooned on top of the bass and the salsa set aside earlier arranged in a cascade between the 2 filets on each plate, both fish and salsa garnished with micro red vein sorrel from Two Guys from Woodbridge