Bass Red and Green

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

I first encountered this amazing treatment with a large snapper in Mexico City. My friend knew it would blow me away and it did. (I would also add that Contramar, the restaurant in which I ate this, is the finest fish restaurant I know of. It was the most memorable lunch of my life.)

For the sake of ease, I recommend using just the fillets from the fish, as preparing it in the same way as the picture overleaf can be tricky. Or tell the fishmonger that you want the fish filleted with