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Friday, April 24, 2009

Look into the whites of their eyes

Meet my new friends-- the Dorade fish, a Mediterranean sea bream that has a nice, delicate texture and flavor that pairs well with just about anyything. I came upon it accidentally, when I was looking for the Bronzino, a similar, highly coveted Mediterranean fish, that is sold at the new seafood emporium at Santa Monica Seafood.

Grilled whole Dorade with bacon, sage, roasted garlic sauce.

A whole fresh fish is best when prepared simply; enjoyed most with intimate friends who take pleasure in making sport out of picking away at the sweet flesh around the bones.

Bacon, Roasted Sage and Garlic Sauce:

To make bacon, sage, garlic sauce:

In a ramekin or oven safe dish combine whole garlic loves, whole sage leaves, and EVOO.

Roast in the oven at 350 degrees for about 20 minutes, or until the entire kitchen smells like garlic and sage.

Chop bacon into 1 inch pieces and render the fat, until the bacon starts to become crispy. Pour off about half the bacon fat and add some chopped shallots. When the shallots become soft, and the kitchen smells amazing, add the roasted garlic and sage, and a few tablespoons of the sage garlic oil, reserving the rest to brush onto the fish. Before turning off the heat hit your bacon, sage, garlic sauce with a squeeze of lemon (preferably Meyer lemon), chopped parsley and coarse ground pepper, and salt if needed.

Grilling the Fish:

Rinse fish and pat dry.

Brush with roasted garlic and sage oil

Season with salt and pepper (not too much salt as the bacon sauce is already salty)

Grill on each side for about 3 minutes

Top the fish with bacon, roasted garlic & sage sauce.

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