Honeyed White Seabass Greek Style Print Email

1-2 lb California White Seabass (or corvina, mahimahi, amberjack, marlin or similar firm fleshed fish - also good with shrimp)
Kosher salt
1 cup flour for dusting
1 TBS garlic powder
1/4 cup olive oil
4 TBS Asian fish sauce, or 2 T. Worcestershire sauce
2 TBS olive oil
2 TBS honey
2 TBS ouzo or other anise-flavored liqueur
1 TBS chopped fresh oregano
Freshly ground black pepper

Slice the fish steak into large cubes of about 1 1/2 inches across. Sprinkle kosher salt on them.

Mix the 2 tablespoons olive oil, the honey and the fish sauce together by whisking vigorously for a minute or so.

Mix the garlic powder in with the flour.

Heat a large frying pan over high heat for a minute or two. Add most -- but not all -- of the 1/4 cup of oil. Start with a little more than half. Turn the heat down to medium-high and let this heat up for 2 minutes.

Dust the fish with the seasoned flour, shake off the excess and sear in the oil. Let at least 2 of the 4 sides of the fish cubes sear to a golden brown. You might also want to just "kiss" the other edges in the heat by holding the browned sides with tongs and pressing the uncooked sides onto the hot oil for a few seconds.

You might have to cook the fish in batches if your pan is too small. Set aside the finished fish as you do the rest. Add more of the reserved olive oil if you need it.

Remove all the fish to a paper towel and let drain.

Pour in the ouzo and scrape off any browned bits with a wooden spoon. Add the honey-fish sauce-olive oil mixture and mix everything well. Let this cook down until the whole surface of the pan is a mass of bubbles. Turn off the heat.

Add the fish back into the pan and coat with the sauce.

Serve over rice, garnished with the oregano and the black pepper.

Hank Shaw

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