Gourmet Fish Recipe at Home

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar adds a fruity note while being healthier.

sea bass

🥗Healthier: trout

💰Cheaper: tilapia

Trout is a healthier option with similar texture.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness with health benefits.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used in a pinch, though flavor differs.

Start by preparing the pickling liquid: in a pot, combine 1 quart of water, 1 and 1/2 cups of red wine vinegar, 1 and 1/2 cups of sugar, 1 cinnamon stick, 1 teaspoon of clove, 1 tablespoon of whole all spice, and about 1 tablespoon of salt.

Bring the mixture to a boil and let it simmer for about 10 to 20 minutes to infuse the flavors.

Take the hot liquid and strain it over 2 quarts of figs in a container, then let it cool to room temperature before refrigerating.

For the spice mix, combine 2 tablespoons of cumin, 1 and 1/2 tablespoons of toasted and ground coriander, 2 teaspoons of sweet paprika, 1 teaspoon of cinnamon, 1 teaspoon of ginger, 3/4 teaspoon of all spice, 1/2 teaspoon of turmeric, and 1/4 teaspoon of cayenne in a bowl and mix well.

Prepare the grill by ensuring it is ripping hot, then spray it with cooking spray or brush it with oil using a paper towel and tongs.

Season the fish generously with kosher salt on both sides, as some seasoning will be lost during grilling.

Steam the purple Japanese sweet potatoes instead of boiling them to preserve their color and flavor, then slice them into medallions.

In a blender, combine the steamed butternut squash with a pinch of salt, a pinch of the spice mix, and a stick of margarine, blending until smooth.

For the sauce, mix half a lemon, 2 cloves of garlic, 1/2 shallot, and 1 teaspoon of Dijon mustard in a bowl, adding chopped fresh herbs like dill, parsley, and tarragon, then drizzle in extra virgin olive oil until the desired consistency is reached.

Strain the pickling liquid after it has infused for 10 to 15 minutes, ensuring to keep the figs submerged in the liquid as they cool to room temperature before refrigerating for at least 24 hours.

Assemble the dish by placing a dollop of the butternut squash puree in the center of a black plate, arranging the sweet potatoes, fish, and quartered figs around it, and finishing with the herb sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens