




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.
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.
This recipe makes 6 servings.