Chilean Sea Bass Steaks on Black Bean Salsa

Name: Chilean Sea Bass Steaks on Black Bean Salsa
Cuisine: France
Ingredients: 3 tablespoons chopped cilantro leaves; 1 cup warm cooked corn kernels; 1 or 2 jalapeño peppers, to your personal taste, thinly sliced; ½ red onion, finely chopped; 2 tablespoons vinegar of choice or to taste; Salt; Pepper from the mill; 2 teaspoons Tabasco sauce, more or less to your personal taste; 2 scallions, finely slivered; 1 large clove garlic, crushed; 1 cup warm cooked black beans; Six ¾-inch-thick Chilean sea bass steaks; 5 teaspoons sweet Hungarian paprika; ½ cup corn oil

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Both steaks and salsa can be served either warm or cold. You can poach either in a poacher or in a metal baking dish.

Ingredients

1 large clove garlic, crushed
½ cup corn oil
5 teaspoons

Americas
Europe
France
Chile
Fish course
Pescatarian

Method

Put the garlic clove and oil in a small skillet. Heat over low heat until the garlic has turned light brown. Remove the garlic and, off the heat, stir in the paprika. Let stand 2 hours to allow the paprika taste to infuse the oil; do not strain the paprika out.

Remove 2 tablespoons of the flavored oil to a small ramekin and brush on both sides of the sea bass steaks. Marinate the fish w