Broiled North Carolina black sea bass, with homemade alt-tartar sauce. And salad. The key is fresh bass--in this case I bought two filets from Tom Robinson's Seafood, a local fishmonger who buys direct from NC commercial fishermen. Because they were so fresh, I kept it simple. Olive oil, salt, and pepper. Flash fried in an iron skillet for about 45 seconds on each side (skin side second) and then broiled for about 3 minutes per side. Make sure to scrape the cooked fish skin and other scrapings from the skiller when serving. They are the tastiest. The fish was delicious on its own. Just for kicks I made a little tartar sauce from what was in the fridge--safflower mayonnaise and capers. Add a bit of caper juice to a tablespoon of mayo and then add a few whole capers. Mash lightly. The alt-tartar was perfect.
Special note--black sea bass is within the South Atlantic snapper grouper complex. It is mostly caught by fishermen in NC who use fish pots to catch them. BSB is overfished and the government has recently imposed a strict quota and other harvest restrictions that are causing fishermen to panic. Fishermen are now leading the way, however, in designing an innovative , market-based "catch shares" program that will enhance their profits and help rebuild BSB populations at the same time. Wish them luck.
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1 comment:
Well said.
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