Black Sea Bass Ce­viche with Chilled Horse­rad­ish Broth

WITH CHILLED HORSE­RAD­ISH BROTH

Saltwater Sportsman - - Table Of Contents / Departments - By Bran­don Mcglamery

BRAN­DON MCGLAMERY

Ce­viche re­quires the fresh­est fish (in this case, black sea bass) you can find, and calls for a mari­nade of fresh lemon and lime juices for cur­ing. The acid in the cit­rus starts to cook the sea bass, chang­ing its tex­ture in the process and re­sult­ing in a de­lec­ta­ble and re­fresh­ing dish, en­hanced by the spice of the chilled horse­rad­ish broth.

In­gre­di­ents Horse­rad­ish Broth

Two 2-pound black sea bass (should re­sult in four 4-ounce fil­lets) 1 Hon­ey­crisp ap­ple (or equiv­a­lent) 1 av­o­cado, small 1 cup as­sorted radishes 1 red onion, small 1 1⁄ limes

2 1 1⁄ lemons

2 4 ta­ble­spoons ex­tra vir­gin olive oil Salt to taste

Sea Bass Ce­viche * Make broth 24 hours be­fore and re­frig­er­ate

1 cup warm wa­ter 3 cups ice Horse­rad­ish (1 pound af­ter peel­ing) 3 ta­ble­spoons salt 3 ta­ble­spoons sugar

Easy Prep: Gather all in­gre­di­ents for fast and easy as­sem­bly.

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