Dill Scented Seasbass with Pickled Cucumber - WTNZ FOX 43 Knoxville, TN

Dill Scented Seasbass with Pickled Cucumber



6 oz Fresh Sea bass filet
Sea salt
Fresh ground pepper
1 sprig Fresh dill chopped
3 tbs Olive oil
1 ea Seedless cucumber fine dice
4 oz White wine vinegar
2 tbs Fresh tarragon fine chopped
½ cup Sugar
½ cup Julian leeks
2 oz Tomato couli


In a heavy sauté pan heat 1 oz olive oil. Rub the sea bass with 1 oz of olive oil and season with sea salt, ground black pepper and chopped fresh dill. Place the seasoned sea bass in the hot sauté pan searing well on both sides. Finish cooking the sea bass in a preheated oven at 350 degrees for 8 min. In a separate sauté pan place another 1 oz of olive oil over medium heat. Add the leeks with a pinch of sea salt and fresh ground black pepper. Sauté the leeks until they caramelize and become translucent.
In a small kettle place the white wine vinegar, sugar and tarragon. Reduce liquid by half. Place the diced cucumber in a small metal bowl and pour the reduced vinegar over the cucumbers.
Tomato couli is a puree of tomatoes with seasoning. You can find a recipe on line to help prepare this item.

Place the pickled cucumber on the plate in the center. Place the cooked sea bass on top of the cucumber then place the caramelized leeks on top of the sea bass. Drizzle the dish with the tomato couli.

Presented by: Deron Little

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