Name: Black Bass with Foie Gras Vinaigrette
Prep time: 5 min
Total time: 11 min
Yield: Makes 4 servings
Ingredients: ½ teaspoon ground black pepper; 1 teaspoon kosher salt; 1½ pounds sea bass fillets, about ¾ inch thick; ½ teaspoon minced peeled gingerroot; 1 teaspoon minced shallot; 4 tablespoons extra-virgin olive oil; 2 tablespoons peach nectar, or apple juice; 2 tablespoons champagne vinegar; About 3 ounces (½ package) pâté de foie gras or other liver pâté; Oil for coating grill grate and fish basket

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
15 min

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

Black sea bass has pure white, delicate flesh that’s sweet and flavorful. It pairs well with the rich taste of pâté de foie gras. We purée the foie gras with champagne vinegar, peach nectar, shallots, and fresh ginger to create a novel vinaigrette for the grilled fish.

Ingredients

1½ pounds sea bass fillets, about ¾ inch thick
1 teaspoon kosher salt</

Fish course

Method

Directions

Heat the grill as directed. Preheat the fish grilling basket on the grill.
Pat the fish dry and sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Let rest at room temperature for 15 minutes.
Purée the pâté, vinegar, peach nectar, 2 tablespoons of the olive oil, the shallot, the ginger, and the remaining ½ teaspoon

Become a Premium Member to access this recipe

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Black Bass with Foie Gras Vinaigrette

Ingredients

Method

Directions

Become a Premium Member to access this recipe

$4.99

$39.99

Part of