Black Bass Varadero
Created by Cuba Libre Restaurant & Rum Bar Concept Chef Guillermo Pernot
Yield: 6 servings
Ingredients
6 6 oz. Black Bass fillets, skin on
6 tablespoons blended oil
6 teaspoons salt
6 toasted Lavash bread
3 fresh avocadoes, pitted, peeled and halved
3 cups fresh baby arugula, washed and spinned dry Vigorón slaw (recipe follows) Cumin - orange vinaigrette (recipe follows) Chipotle allioli (recipe follows)
2 large heirloom tomatoes, halved and cut into three wedges
1 teaspoon coarse sea salt
Season the fish with salt and dredge with the seasoned flour (recipe follows), set aside. In a large sauté pan, heat the oil. When hot, reduce the heat to medium. Please the fish skin side up and sauté until golden brown for about three minutes, flip the fish over and repeat the process. Remove the fish from the pan and set aside, keep warm. Repeat the process with the rest of the fillets. In a medium bowl, place the arugula and toss with four tablespoons of the cumin - orange vinaigrette and season with salt to taste. On a plate place the toasted Lavash bread, top with the black bass fillet then the halved avocado and drizzle with some vinaigrette. Top the avocado with some of the arugula and some of the vigorón slaw. Garnish the plate with tomato wedges, chipotle allioli, the sea salt and some vinaigrette on the tomatoes.
Seasoned Flour for Black Bass
Ingredients
½ cup granulated garlic
½ cup sweet smoked paprika
1 teaspoon ground cumin
¼ teaspoon dried oregano
½ cup all purpose flour
½ cup corn starch
Mix all ingredients and set aside.
Cumin - Orange Vinaigrette
Ingredients
4 cups fresh orange juice
