Inspired by rustic French cuisine, this dish is a celebration of big flavor. Rub sea bass in a smoky, sweet Basque mix of spices, herbs and Espelette pepper, then cook on a sizzlin’ hot plancha grill surface. Serve alongside a robust ratatouille of squash, eggplant, bell pepper, and tomatoes.
Ratatouille | Serves 4
2 cups eggplant, 1/2" dice
1 cup red or orange bell pepper, 1/2" dice, (can do 1/2 cup each)
1 cup white onion, 1/2" dice
1/2 cup yellow squash, 1/2" dice
1/2 cup zucchini, 1/2" dice
1 1/2 cups plum tomatoes, 1/2" dice, divided
3 tbsps olive oil, plus more for brushing plancha
1 tbsp Basque Rub, (recipe on http://www.mccormickforchefs.com)
Crusted Fish | Serves 4
6 eaches White Fish Filets, firm, such as sea bass, cod or halbiut (4 ounces each)
1 tbsp Basque Rub, (recipe found on http://www.mccormickforchefs.com)
Garnish | Serves 4
1 tbsp Parsley, fresh, picked, chopped
For the Ratatouille:
Place all of the vegetables, except tomatoes, in large bowl with 3 tablespoons olive oil; toss gently to coat. Sprinkle vegetables with 1 tablespoon Basque rub and sea salt; toss gently to coat. Set aside.
Place 3/4 cup of the tomatoes in blender container; cover. Blend until smooth. Set aside.
Heat plancha (flat cast-iron griddle) on grill over medium-high heat. Brush plancha lightly with additional olive oil. Place seasoned vegetables on the plancha. Cook 5 to 6 minutes or until nicely charred and tender-crisp, turning occasionally.
Add the pureed tomatoes and remaining diced tomatoes to the vegetables on the plancha; cook and stir until heated through. Remove vegetables from plancha. Keep warm. Reduce heat to medium.
For the Crusted Fish:
Season both sides of fish with remaining 1 tablespoon Basque rub. Brush plancha lightly with more oil. Place fish on plancha. Cook on medium heat until fish is lightly charred and flakes easily with a fork.
For the Garnish:
Plate fish atop the ratatouille or side by side then garish with parsley.
This also would make a great bruncheon menu item: serve fish with plancha grilled vegetables and eggs any style!
Visit http://mccormickforchefs.com/Recipes/B/Basque-Inspired-Rub-with-Espelette-Pepper for Basque-Inspired Rub with Espelette Pepper recipe.
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