Black Bass With Red Chili Vinaigrette
4 whole black bass, cleaned
Red Chili Vinaigrette:
1/4 cup fresh lemon juice
1 cup olive oil
6 tablespoons apple cider vinegar
4 fresh red chili peppers, mild to medium to hot, ground
1 habanero chili pepper, chopped
1 teaspoon freshly ground black pepper
1 tablespoon finely ground sea salt
Seasoned Bulgur:
2 cups cooked bulgur wheat
1 1/2 pounds fresh lump crabmeat, sauteed
4 tablespoons olive oil
1/2 cup roasted pine nuts
6 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 pound chorizo sausage, chopped and cooked
Preheat oven to 375 degrees. Brush each bass with 1/3 cup of the red chili
vinaigrette and place belly side down on a large, greased rimmed
baking sheet. Bake for 20 minutes, or until the fish are flaky.
Serve immediately on a bed of the seasoned bulgur. Serves 4.
Red Chili Vinaigrette:
In a medium-sized bowl, combine all of the ingredients and mix
together well.
Makes about 1 1/2 cups.
Seasoned Bulgur:
In a medium-sized bowl, combine all of the ingredients and mix
together until well combined.
Zana’s Note:
I’ve experimented with different peppers for the vinaigrette, some with mild heat and some with quite a bit more. Adjust as per your ability to handle the “heat”.
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