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  • Sea Bass with Garbanzo Beans & Romesco

    1 vote
    Sea Bass with Garbanzo Beans & Romesco
    Servings: 6
    by Mark Gordon
    2 recipes
    >

    Ingredients

    • 6 cups Cooked Garbanzo Beans, drained & rinsed
    • 1 ½ cup Extra Virgin Olive Oil, preferably Spanish or Moroccan
    • 2 lb Sea Bass Filet, cut into 6 equal pieces
    • 1 recipe Romesco Sauce (see below)
    • Romesco Sauce:
    • 2 ea Piquillo Peppers
    • 1/3 cup Olive Oil
    • ½ tsp Chile Flakes
    • 8 cloves Garlic
    • 1 slice Bread
    • 18 Almonds, toasted
    • 12 Hazelnuts, toasted
    • 1 lb Tomato, charred
    • ½ tsp Sweet Smokey Paprika
    • 2 Tbls Sherry Vinegar
    • Salt to taste

    Directions

    1. Place the garbanzo beans into a non-reactive pot with the olive oil & cook slowly over a low heat. Once the beans come up to a simmer, cook for 15 minutes more.
    2. Lightly oil the Sea Bass filets & season them with salt & pepper. Cook on a hot grill until just cooked through.
    3. Distribute the beans equally among 6 bowls & place the filets on top. Spoon the Romesco on top of the fish. Serve immediately.
    4. Romesco Sauce:
    5. Fry the peppers & chile flakes in 2 Tbls of olive oil until blistery. Remove them then fry 4 cloves of garlic until light brown. Add the bread & fry until crispy. Remove and set aside.
    6. Crush the remaining 4 cloves of garlic in a mortar, add the fried garlic, peppers, chile, bread, & nuts. This can be done in a blender but the consistency is better in a mortar.
    7. Peel and seed the tomato. Chop it and mix it with the other crushed ingredients. Slowly incorporate the remaining vinegar & oil. Adjust the seasoning with salt.

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    Comments

    • ShaleeDP
      ShaleeDP
      I like this recipe. it looks good. however, will it be ok to use other fish?

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