Recipe by New England Aquarium Executive Chef Tim Ridge
You will need
- 4 5-oz. hybrid bass fillets, skin on
- 4 white lady peaches or other white peaches, thinly sliced
- 1 tsp. truffle oil, plus more for garnish
- 1 head Belgian endive, julienne
- 4 oz. baby arugula
- 1/2 cup tomato concassé
- 2 tbsp. chives, finely chopped
- 1/2 tsp. sherry vinegar
- 1/2 tbsp. grapeseed oil
- 4 oz. wakame
- salt and pepper
- 2 tbsp. canola oil
Preheat oven to 450. Season the bass on both sides with salt and pepper and set aside. Toss the peaches with 1 tsp. truffle oil, salt and pepper and arrange on to a plate in a circular pattern. Toss the endive, arugula, tomato concassé and chives with vinegar and grapeseed oil and season with salt and pepper. Divide salad onto the peaches.
Heat a sauté pan to high, oil the pan with canola oil, and place the fish in the pan skin-side down. Press lightly to sear the skin. Cook for 3 minutes and then finish in 450-degree oven for an additional 5 minutes.
Remove the fish and place skin-side up on the salad. Top with 1 oz. of the wakame each and drizzle with truffle oil. Serve immediately.