salt-baked sea bass

prep time:  tbd
cook time:  20 minutes
servings:  2

ingredients:
1 sea bass (about 2 pounds)
1 cup salt
2 egg whites
3 fresh rosemary sprigs
half of a lemon - sliced
lemon
olive oil
parsley - torn
salt
pepper

steps:
1.  preheat oven to 400 degrees.  in a large bowl, whip egg whites until foamy.  slowly, whisk in the salt, using your hands in incorporate when the mixture becomes too thick to whisk.

2.  arrange a thin layer of the salt mixture on a baking sheet for each whole fish, just long and wide enough to fit the fish.  lay the fish on top of the salt and stuff cavity with lemon slices and rosemary sprigs.  top fish with remaining salt mixture, patting down with your hands to form a sealed, smooth mound, ensuring the fish is completely enclosed by the salt, including the head and tail. 

3.  bake for 18 - 20 minutes.  let rest for five.  to serve, crack the shell with the back of a spoon, peel away the salt and debone.  drizzle with salt, pepper, olive oil, lemon and parsley.

- goop, november 2012

whitefish salad

prep time/cook time:  30 minutes
servings:  2 - 4

ingredients:
2 fillets of any whitefish (halibut, cod, sea bass, hake, durade, etc.)
1/4 cup almonds
2 shallots - peeled and diced
2 teaspoons salt
1 tablespoon olive oil
almond or rice milk
1/4 cup dried cranberries (unsweetened)
2 handfuls lettuce - shredded
feta

steps:
1.  steam or broil the fish until cooked through, about 10 minutes depending on heat source.

2.  discard the skin and mash the fish in a bowl with almonds, shallots, salt, olive oil and cranberries

3.  add enough almond or rice milk to give it a chicken salad consistency.

4.  mix with lettuce and top with feta.

- goop, january 2011

fish toacos with homemade chips, guacamole, and persimmon salsa

prep time:  tbd
cook time:  tbd
servings:  6

chips ingredients:
4 ezekial sprouted corn tortillas or 2 brown rice tortillas
olive oil (optional)
salt (optional)

salsa ingredients:
2 cups very rip persimmon tomatoes - chopped or mashed
1/2 red onion
cayenne or chili powder - to taste
1/4 cup mixed basil and mint leaves
1 tablespoon olive oil
3 tablespoons fresh lime juice - to taste
2 teaspoons peeled and minced fresh ginger

tacos ingredients:
2 cups almond or rice milk
1/2 cup chopped fresh cilantro
1 tablespoon salt
1 tablespoon fresh lime juice
2 pounds skinless halibut or sea bass or trout - coarsely sliced into 1-inch by 1-inch pieces.
taco tortillas
avocado - sliced (optional)

chips steps:
1.  cut the tortillas into wedges (into quarters or eighths).  brush with olive oil and dust with salt.

2.  place in a single layer on two baking sheets and toast for 5 - 8 minutes until golden brown and crispy.

note:  watch carefully to avoid burning.

salsa steps:
1.  mix all ingredients into a bowl until well combined and let marinate for a few minutes, adjusting seasoning to taste. 

tacos steps:
1.  mix all ingredients, except tortillas and avocado, in a large bowl with the fish pieces and toss to coat.  cover and place in the fridge for 1 -3 hours or overnight.

2.  preheat oven to 300 degrees and place the tortillas on a baking sheet until warm and then loosely wrap in dish towels to keep them soft and warm.

3.  add 2 tablespoons olive oil to a large saucepan and remove the fish from the soaking marinade and cook over medium heat until just barely golden brown, about 5 minutes.

4.  spoon into the warmed tortillas and serve with avocado and salsa.

- goop, january 2011