Turbinado and Anise Crusted Sea Bass with Pernod Scented Fennel Relish
Ingredients
- 4 Each 6 ounce Boneless, skinless Sea Bass fillets
- 1/4 Cup Turbinado Sugar
- 2 Tbsp Anise Seed
- 2 Tbsp Chopped Fresh Thyme
- 2 Tbsp Chopped Fresh Chives
- Kosher Salt and Pepper to taste
- olive oil for cooking
- For Relish
- 1 Cup Shaved Fresh Fennel, plus chop some of the fronds to add at the end.
- 1/4 Cup Shave Fresh Leeks
- 1 Tbsp Fresh Chopped Ginger
- 1 Tsp Sugar
- 1 Oz pernod
- 1/8 cup 1 inch long thin slices of red pepper
- 1 Oz Lemon Juice
Instructions
- Mix The turbinado sugar, anise, herbs and salt to make a rub for the fish. Dredge each fish filet in this mix, coating both sides evenly. Allow to sit for about an hour so the flavors penetrate.
- make the relish: Heat olive oil over medium high heat in a saute pan. Lightly saute the leeks and ginger until translucent. Add the sugar and melt. Add in the Fennel and cook until al dente. Then de-glaze with pernod. Add the lemon juice. Then cut the heat and fold in the peppers, salt, pepper, and fennel frond for color. Set aside.
- Preheat oven to 350.
- Heat Oil in a saute pan over medium high heat. Add in the fish (top side down). Brown one side. Then flip to the other to create a bottom crust. Spray a sheet pan with pan spray and transfer the fish to the pan and put in the oven. Cook about 10 minutes until it is fully cooked. If you don't feel comfortable with knowing when it is done, use a meat thermometer. Stick it into the center of the fish. You want an internal temperature of 145 degrees.
- Serve the fish hot, top with the relish (make sure the juices drip over the fish. Accompany with fresh roasted or sauteed vegetables and a starch like our truffled latkes.