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Culinary CPR: Castelvetrano Olive Tapenade Crusted Chilean Sea Bass with Yellow, Red & ...

April 20, 201619 min
Chef Luca Paris joins Dr. Mike to share his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to share his recipe for Culinary CPR: Castelvetrano Olive Tapenade Crusted Chilean Sea Bass with Yellow, Red and Orange Cherry Tomato Escabeche. The Best of Both Hemispheres! TAPENADE: • Castelvetrano olives 2 cups • Capers 2 tsp rinsed • Anchovies 2 chopped • Lemon 1, use the zest only • Garlic 1 tsp diced • Sun dried tomatoes 1/3 cup diced • Extra virgin olive oil 4Tbs • Chilean Sea Bass 4 (6 oz) portions • Grape tomatoes (assorted colors) 1 pint cut in half • Kosher salt • Black pepper • Sherry vinegar • Extra-virgin olive oil 4 Tbsp Directions: In a standard blender, add the Castelvetrano olives, capers, anchovies and extra virgin olive oil. Blend until the mixture is a smooth puree. Place mixture in a bowl and add zest of one lemon and chopped sun dried tomatoes folding it together. The tapenade should resemble a light paste, not to soupy; it will solidify better if refrigerated overnight. This tapenade can be held for a few weeks in the refrigerator if you top it with some olive oil and cover tightly. This recipe allows for some extra tapenade, great on crostini and a spread on panini. Heat a sauté pan on medium high heat, add 1 tablespoon of olive oil let warm. Add the sea bass that have been seasoned with black pepper. Sear each side of the fish for 3 to five minutes then remove and place in a oven proof pan. Top each piece with a few spoons full of the tapenade. Place the fish in a preheated 250-degree oven to keep warm until you have prepared the escabeche. Escabeche is a simple preparation of a pickled vegetable. In the same pan you cooked the fish add the remaining 2 tablespoons of olive oil and warm on medium high heat. Add the pint of halved tomatoes (you can replace with diced plum tomatoes also). Add a touch of salt and the vinegar to the pan and turn off heat. Let the vinegar evaporate and infuse the tomatoes as it reduces. When plating, Moroccan cous cous makes a great accompaniment. Spoon the cous cous on the plate and lay the tomatoes around the cous cous and drizzle the sauce on the plate. Place the fish over the cous cous and enjoy the experience!

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