Cedar Plank Mediterranean Sea Bass
Recipe from Bice executive chef Mario Cassineri
BICE Ristorante
425 Island Ave., downtown
619-239-2423
BICE is leaving the one night of romance for the amateurs, and will be celebrating with “3 Nights of Valentines.” From Feb. 12-14, you can enjoy live music from urban violinist, Yvonne Shay, and choose from three menus at three different price points. $49, $56, $65. This sea bass recipe is found on the $56 and $65 menus.
Executive chef Mario Cassineri loves to use a mix of traditional and contemporary Italian trends at BICE. Incorporating old-school methods with innovative cooking techniques, guests are introduced to classical renderings with a modern twist. The Mediterranean Sea Bass or as Northern Italian’s call it, Branzino, is a traditional dish that Mario prepares fileted and butterflied, leaving the tail on. The subtle herbs and cedar-wood plank give the fish a flavorful finish.
Cedar Plank Mediterranean Sea Bass
Serves 2
1 pound fresh sea bass filet, butterflied, skin on
1/4 cup fresh, mixed herbs
2 tablespoons extra-virgin olive oil
1/3 cup shallots, chopped
1/2 cup white wine
2 tablespoons fish stock
6 cherry tomatoes
Salt and pepper to taste
Truffle essence to taste*
- Season the butterflied sea bass (skin down) with fresh herbs, a little bit of extra-virgin olive oil, salt and pepper.
- Place sea bass on a cedar plank that has been soaked in cold water for two hours. Place in the oven and broil for 6-7 minutes on high.
- In a sauté pan set to medium heat, mix extra virgin olive oil, chopped shallots, white wine and make a reduction.
- Add fish stock and emulsify. Season with salt and pepper and add cherry tomatoes that have been briefly sautéed in extra-virgin olive oil.
- Add truffle essence and cover the sea bass with the sauce as soon as it is ready.
* Available at Whole Foods, Jonathan’s and other specialty shops.
Cassineri suggests serving this with Caponata (zucchini, eggplant and bell pepper, flash fried, separately). Mix vegetables together and sauté with a small amount of celery, carrot, onion, pine nuts, raisins and dark chocolate. Season with salt and pepper.
