Wolfgang Puck Seafood Savvy Recipe: Grilled Black Bass

Green Garlic Tomato Vinaigrette:
1 each yellow tomato ¼ inch diced
1 each green garlic sliced thin (white part and light green only) – a shallot or scallion could be substituted
4 tablespoons extra virgin olive oil
1 tablespoon banyuls or sherry vinegar
To taste cracked black pepper
To taste salt

Toss all ingredients in a bowl and set aside.

Fennel Salad:
¼ bulb fennel thinly shaved
½ head frisee lettuce trimmed and shaved
Fennel tops

Hold greens in ice water until ready to prepare. Gently dry, and toss with:
½ tsp olive oil
Squeeze of lemon

Set aside.

Grilled Fish and Spring Onions:
4 filets 5-6oz black bass or other white fish
4 ea spring onion with roots cut in half (clean roots by soaking in water and then rinsing)

Brush lightly with olive oil
Season fish with salt and pepper
Grill over high heat skin side down until mostly opaque.
Turn and cook for additional 30-60 seconds, remove to platter.

Spoon vinaigrette on to each of 4 serving plates.
Lay onions over vinaigrette in an X, and place one filet skin side up on top.
Garnish with the salad, on top and around the fish.

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