– courtesy Cagneys, Mississauga
Seabass with Chorizo Hash & Watermelon “Gazpacho”
2 – 6 oz seabass portions, skin on
For the Watermelon “Gazpacho”:
8 oz watermelon, pureed
½ tsp garlic
2 sprig parsley, finely chopped
2 tsp honey
2 red bell peppers, seeded pureed and strained (retain pulp, discard liquid)
2 vine ripened tomatoes, seeded, skinned, pureed and strained (retain pulp, discard liquid)
1 shallot
2 tbsp white wine vinegar
1 lemon, zested
4 tbsp olive oil
Salt and pepper to taste
Combine all ingredients together except olive oil. Whisk in olive oil. Season to taste.
For the Chorizo Hash:
2 russet potatoes, cubed
6 tbsp vegetable oil
2 raw chorizo sausage, removed from casing
2 tsp garlic, minced
2 tsp shallots finely chopped
2 tsp thyme
2 tsp rosemary
Salt and pepper to taste
Boil potatoes until tender, let cool. In a pan add oil and crisp potatoes until golden. Add chorizo and cook until browned. Add garlic, shallots, thyme and rosemary.
To prepare and plate the Seabass:
Preheat oven to 400°F. Lightly season fillet. Sear in a hot pan with minimal oil with the fish skin side down. Cook in oven for about eight minutes, keeping the fish skin side down checking frequently until desired doneness. Plate presenting crispy skin with hash and gazpacho. Serves 2.