Ingredients Jump to Instructions ↓

  1. 1 cup finely chopped fresh flat-leaf parsley

  2. 4 cloves garlic, finely chopped

  3. 1 cup extra-virgin olive oil

  4. 2 roasted red bell peppers , peeled, seeded and diced

  5. 1/2 cup pitted and coarsely chopped nicoise olives

  6. 2 cloves garlic, finely chopped

  7. 1/4 cup aged sherry vinegar

  8. 1/4 cup extra-virgin olive oil

  9. 2 teaspoons honey

  10. 1 tablespoon finely chopped fresh thyme leaves

  11. 1/4 cup chopped fresh flat-leaf parsley

  12. Pinch salt and freshly ground black pepper

  13. 1/4 cup canola oil

  14. 6 cloves garlic , peeled

  15. 1 yellow pepper, roasted, peeled and seeded

  16. 2 yellow tomatoes, halved

  17. 1 ancho chile , soaked in boiling water until soft, seeded and coarsely chopped

  18. 1 New Mexican chile, soaked in boiling water until soft, seeded and coarsely chopped

  19. 1 slice white bread, crust removed, cut into small cubes

  20. 1/2 cup white wine vinegar

  21. 1/4 cup toasted whole almonds

  22. 1 tablespoon honey

  23. 1 tablespoon coriander seeds

  24. 1 tablespoon fennel seeds

  25. 2 crushed garlic cloves

  26. 1 orange, juiced, flesh reserved

  27. 1 lemon, juiced, flesh reserved

  28. 1 tablespoon black peppercorns

  29. Splash Spanish wine (recommended: Albarino)

  30. 4 (6-ounce) wild striped bass fillets , skin-on

  31. Canola oil

  32. Salt and freshly ground black pepper

  33. Parsley leaves , for garnish

Instructions Jump to Ingredients ↑

  1. For the oil: Add the parsley and garlic to a blender and with the blender on, slowly stream in the oil until combined. Season with salt and pepper, to taste. Let the oil sit at room temperature for at least 30 minutes.

  2. For the relish: Combine all of the ingredients in a medium bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.

  3. For the sauce: Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Put all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the almonds and process until finely chopped. Blend in the honey and season, to taste, with salt and pepper.

  4. For the fish: Set up a bamboo steamer basket over a large pot of water. Add the coriander seed , fennel seed, crushed garlic, orange juice and remainder of the squeezed flesh, the juice of the lemon and remainder of the squeezed flesh, the black peppercorns and splash of wine to the water and bring to a simmer over medium heat. Once the water is simmering, brush each fillet with canola oil and season with salt and pepper, to taste. Put the fish, skin side, down in the steamer basket over the simmering water, and steam until cooked through.

  5. Arrange the fish on serving plates with the Yellow Pepper Romesco Sauce on the side. Top the fish with heaping mounds of the Parsley Garlic Oil and Red Pepper-Black Olive Relish. Garnish with parsley leaves and serve.


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