AKA South Bay Baba Sea Bass. Everyone knows someone who fishes in the South Bay. If you're lucky like me they hook you up with great fresh fish from time to time. For this dinner I threw together my Islander Confetti Beer Rice what a pair.
Easy Peazzy No Lemon Squeezy. This recipe works for most ocean white fish. Better if you use a thick cut 1 inch or thicker. Keep each piece 4 to 5 ounces. In most coastal communities world wide networks form of those who fish and those who love fresh fish. Southern Cali is no different. One way or another you're going to get your hands on some fresh fish caught local. When I was 7 years old we lived in San Pedro, California. A city on the northern side of the Los Angles Harbor. In the 1960's and early 1970's San Pedro still had a thriving fishing industry. Fish was more plentiful in our early diets then chicken. I vividly remember walking around docks where fishing nets were piled ten feet tall. Picking up live crab with my dad at Ports O'Call. Then going home to watch those crabs get boiled alive. I know what you're thinking. "Serial Killer" training school. I hate to break the news to anyone unfamiliar with shell fish but the absolutely best way to cook shell fish is while they're alive. From lobster to crab and crawfish to clams live boils are the best! Its not personal its business.!
18 to 25 ounces Fresh White Sea Bass or Fresh Halibut
1 each shot glass Kikkoman Soy Sauce
1 each shot glass Star Extra Virgin Olive Oil
1 each shot glass minced Garlic
Wash your hands with medium hot water and soap before and after handling raw seafood. This White Sea Bass was given as a boned side portion with skin on. Eating fish skins are optional but cooking with the skin on adds to the rich flavor and is highly recommended but not mandatory. In a stainless steel mixing bowl or in this case glass place your fresh fish cuts. Add 1 each shot glass Kikkoman Soy Sauce, Star Extra Virgin Olive Oil and minced Garlic. Use a large spoon or pair of tongs or your well washed hands and mix the fish with the contents in the mixing bowl. When coated well place fish in pre heated large skillet on medium high heat. Turn every couple minutes until desired wellness. Remember the longer you cook the fish the dryer it becomes. This South Bay Baba Sea Bass was cooked 4 minutes on each side (2 minutes at a time).
Please remember pan searing fresh fish is a quick cooking style. If It's not bar-b-que fish then it's pan seared as my second go to option. Love the Islander Confetti Beer Rice we made to accompany the fish it was a popping bouquet of flavors with the taste of pineapple and bacon standing out. This meal was cooked for four adults and all were extremely pleased. On this occasion serve an ice cold Stella Artois via Belgium. Whether you're in San Pedro, California or San Pedro, Spain Stella Artois is a great offering with seafood.