Bobby Flay's Grill It! - Bobby Flay [83]
While the fish is resting, wrap the tortillas in foil and place on the grill for 5 minutes to warm through.
Lay the warm tortillas on a flat surface and drizzle with some of the chipotle crema. Top with fish, cabbage, onion, cilantro leaves, and salsa. Fold and eat with a squeeze of lime juice.
Chipotle Crema
Makes 1 cup
1 cup crème fraîche or sour cream
2 teaspoons pureed canned chipotle chiles in adobo
¼ teaspoon kosher salt
Whisk together the crème fraîche, chipotle puree, and salt in a small bowl. Refrigerate for at least 15 minutes or up to 1 day before serving.
Salsa Fresca
Makes 2 cups
3 large ripe beefsteak tomatoes, halved, seeded, and finely diced
½ small white onion, finely diced
2 cloves garlic, finely chopped
1 jalapeño or serrano chile, finely diced
Juice of 1 lime
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh cilantro leaves
Combine the tomatoes, onion, garlic, chile, lime juice, oil, salt, pepper, and cilantro in a medium bowl. Let sit at room temperature for at least 15 minutes before serving. The salsa can be made 2 hours ahead, covered, and refrigerated. Bring to room temperature before serving.
Grilled Sea Bass with Salsa Verde
This full-flavored, fresh green sauce is the Italian version of salsa verde and is very different from the southwestern version (made with roasted tomatillos, onions, and lots of cilantro) that you will find at my restaurant Mesa Grill. This vibrant sauce also goes well with grilled chicken, lamb, and beef.
Serves 4
2 cups lightly packed fresh flat-leaf parsley leaves, plus extra whole sprigs for garnish
¼ cup chopped fresh chives
1 tablespoon capers, drained
3 cloves garlic
Juice of 1 lemon
2 anchovy fillets
1 tablespoon Dijon mustard
1 tablespoon honey
½ cup extra-virgin olive oil
4 (8-ounce) sea bass fillets
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
Lemon slices, for garnish (optional)
Combine the parsley, chives, capers, garlic, lemon juice, anchovies, mustard, honey, and 2 tablespoons water in a blender or food processor and pulse 5 to 7 times until coarsely chopped. With the motor running, slowly add the extra-virgin olive oil and blend until emulsified. The sauce can be made 4 hours in advance, covered, and refrigerated. Bring to room temperature before serving.
Heat your grill to high.
Brush the fish on both sides with the canola oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred.
Remove the fish from the grill and top each fillet with some of the salsa verde. Garnish with lemon slices and parsley sprigs, if desired.
Herb-Marinated Grilled Sea Bass with Piquillo Pesto
Fire-roasted and hand-peeled pimientos del piquillo (piquillo peppers) are a unique specialty of Navarra, Spain. Unlike red bell peppers, the piquillo is slightly piquant but not hot. They are available online, but if you don’t have them on hand, you can substitute grilled red bell peppers in this recipe. I add a little chipotle puree to heighten the spiciness of the pepper, but feel free to leave it out; the pesto will be just as good. This pesto is also great tossed with pasta or mixed into mayonnaise as a condiment for any sandwich or burger.
Serves 4
½ cup fresh flat-leaf parsley leaves, plus more for garnish
¼ cup chopped fresh chives
2 tablespoons fresh thyme leaves
2 cloves garlic, chopped
½ cup olive oil
4 (8-ounce) sea bass fillets
Kosher salt and freshly ground black pepper
Piquillo Pesto (recipe follows)
Combine the parsley, chives, thyme, garlic, and olive oil in a blender and blend until smooth. Put the fish fillets in a baking dish, pour the marinade over, and turn to coat. Let marinate for 20 minutes in the refrigerator.
Heat your grill to high.
Remove the fish from the marinade