Peruvian Black Sea Bass Tiradito

Name: Peruvian Black Sea Bass Tiradito
Total time: 1 h
Yield: 6 servings
Cuisine: south american
Ingredients: 1 yellow bell pepper, seeds and stem removed, quartered; 1 tablespoon aji Amarillo puree (see note); 1 tablespoon minced garlic; 1 tablespoon freshly squeezed lemon juice; 4 tablespoons freshly squeezed lime juice; 5 tablespoons Aromatic Fish Stock (see recipe); 1 whole black sea bass, about 2 pounds, scaled and filleted, bones reserved for aromatic fish stock; Kosher salt to taste; 1/2 red onion, peeled and diced; 1 tomato, peeled, seeds removed, finely diced; 1 Serrano pepper (or 1 or more jalapeno peppers to taste), seeds and stem removed, finely diced; 1 tablespoon finely chopped cilantro

Recipe from Larry Kolar

Adapted by Molly O'Neill

Total Time: 1 hour
Rating: 4(32)
Comments: Read comments

Featured in: Food; Passion Fish

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Ingredients

Yield:6 servings

1yellow bell pepper, seeds and stem removed, quartered
1tablespoon aji Amarillo puree (see note)
1tablespoon minced garlic
1tablespoon freshly squeezed lemon juice
4tablespoons freshly squeezed lime juice
5tablespoons Aromatic Fish Stock (see recipe)
1whole black sea bass, about 2 pounds, scaled and filleted, bones reserved for aromatic fish stock
Kosher salt to taste
½red onion, peeled and diced
1tomato, peeled, seeds removed, finely diced
1Serrano pepper (or 1 or more jalapeno peppers to taste), seeds and stem removed, finely diced
1tablespoon finely chopped cilantro

Ingredient Substitution Guide

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Preparation

Step 1
Bring a small saucepan of water to a boil, add the yellow bell pepper and boil 15 minutes. Drain and cool. Slip the skin off the pepper and place the pepper in a food processor. Process until smooth. Add the aji Amarillo puree, garlic, lemon juice, 2 tablespoons of lime juice and stock and pulse just until combined. Set the sauce aside.
Step 2
Have 6 plates ready. Remove any small pin bones or scales from the fillets. Using a very sharp knife, slice them on a slight bias toward the narrow end and lay the slices on the plates. Sprinkle the fish lightly with salt and cover with the sauce. Place plastic wrap over the plates and refrigerate half an hour.
Step 3
Meanwhile, combine the onion, tomato, Serrano pepper, cilantro and remaining lime juice. Season to taste. When ready to serve, remove plastic wrap from the fish and top each serving with the tomato mixture.

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