Serves 4
This is a great dish for those who love whole fish. If black bass is not available, try it with Bronzini, small red snapper or dorade. Littleneck clams are also a great substitution for bay scallops.
Ingredients
Peppers
2 red bell peppers
1 large shallot
1 clove garlic, slice thin
1 tablespoon extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons sugar
1/2 cup vegetable stock
Bass & Assembly
1 black sea bass, about 1 1/2 pounds with removed gills and scales
6 bay scallops in shell
1 cup rice flour
1 tablespoon sliced chives
salt & pepper to taste
canola oil for frying
Preparation
Sweet & Sour Peppers
This can be made a day ahead.
Roast and peel the peppers. Remove the seeds & cut into uniform size. Warm the olive oil and sweat the garlic and shallots until they begin to color lightly.
Add the peppers, red wine vinegar, sugar, and vegetable stock. Let simmer for 5 minutes and remove from the heat.
Bass
Have your fish monger remove the gills and any scales from the fish. All of the fins should be trimmed down with scissors.
Just before cooking, cut three lines on one side of the fish. Go well into the flesh of the fish.
Heat canola oli to 350 in a pan large enough to have the fish completely submerged in the oil.
Roll the fish in the rice flour, and carefully drop into the oil.
The fish will cook in about 8 minutes.
Remove fish and place on a paper towel to drain and season with salt and pepper.
To Serve
While the fish is frying, warm the pepper mixture in a covered pan with the bay scallops until the scallops open. Season with Salt and Pepper.
In a large serving bowl, place the peppers in the center with the scallops around the outside. Place the fish in the center of the serving bowl so it stands up, sprinkle with chives and serve.