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A restaurant
recipe from Jake's in Southern California...
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SAUCE: |
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1
head of |
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garlic, unpeeled, cloves separated |
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1
Tbs |
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olive oil |
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1
cup |
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mayonnaise |
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½
7oz. |
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jar
of roasted red peppers, drained and
chopped |
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1
small |
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dill
pickle, chopped finely |
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1½
Tbs |
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drained and rinsed capers, chopped |
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1
Tbs |
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minced shallots |
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1
Tbs |
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minced fresh parsley |
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½
Tbs |
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fresh lemon juice
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FISH: |
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4
Tbs |
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Cajun seasoning mix |
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Four
8oz. |
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1½"
thick sea bass fillets |
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4
Tbs |
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olive oil |
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1 |
To prepare
sauce: Preheat oven to 350 degrees F. Place
garlic on baking sheet. Add oil and toss to
coat. Bake until garlic is soft (about 20
minutes). Remove from oven and let cool. Press
garlic between fingers to release cloves. Chop
garlic and transfer to a bowl. Add all remaining
sauce ingredients and mix well. |
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2 |
To prepare
fish: Sprinkle Cajun seasoning over all sides of
the fish. Heat oil in a heavy large skillet
(preferably cast iron) over high heat. Add fish
and cook until outside is crisp and fish is
cooked through, turning occasionally (about 8
minutes). |
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3 |
Transfer
fish to plates and serve with sauce. |
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Servings: 4 |
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Cooking Tips |
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*To save time on
cooking day, the garlic can be prepared one day ahead
and refrigerated. |
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