Black Sea Bass with Blood Oranges, Star Fruit, Olives, Basil, and Roasted Fennel Seeds

Serves 4

Preparation time – 30 minutes

                Adapted from Chef Missy Robbins, executive chef at A Voce in Manhattan, this beautiful melding of citrus, cured black olives and roasted and crushed fennel seeds is inspired.  I have cooked this with fresh Cod and Black Sea Bass; both work as would any firm white-fleshed fish. The umami of crisp fish skin adds to the dish, so it works best with a skin-on filet.

¾             cup oil-cured, pitted Kalamata olives, roughly chopped

                juice and zest from ½ large orange

1              tablespoon fennel seeds, toasted and lightly crushed

                pinch red pepper flakes

3              tablespoons plus 1 teaspoon extra-virgin olive oil, plus more to finish

4              blood oranges or Cara Cara, peeled and pith removed

2              Star Fruit, sliced thinly

                pinch kosher salt, plus more to taste

4              4-ounce to 6-ounce sea bass filets, as you wish

2              sprigs basil, leaves picked and roughly torn

Preparation:

1. In a small bowl combine the olives, orange juice, orange zest, toasted fennel, red pepper flakes and 1 tablespoon of olive oil. Gently toss and reserve. 

2. Slice off the oranges’ tops and bottoms, then cut away the rind. Working over a bowl, use a paring knife to separate the fruit into wedges, letting them fall into the bowl as you work. Squeeze a couple to add juice to the bowl. Cut the Star Fruit in thin star-shaped slices into the same bowl. Season with a pinch of salt and 1 teaspoon of oil. Toss gently. 

3. Set a large sauté pan over high heat. Turn on your broiler. Season the fish with kosher salt. When the pan is hot, swirl in 2 tablespoons of olive oil. Lay the fish in the pan skin-side down. Cook until the edged are golden and crisp; 2 to 3 minutes. 

4. Transfer the pan  to the broiler and finish the fish until cooked through; 2 to 3 minutes more depending upon the thickness of the filets.

5. Arrange  the blood orange wedges in a small circle on each of four plates. Place the Star Fruit on top in a circle. Drizzle with a touch of olive oil. Place the hot fish filet, skin-side down, centered on top. Spoon the black olives over the fish and garnish with torn basil leaves. Grind black pepper on top generously.

I served this with white rice cooked with orange zest and tossed with a bit of butter, chopped parsley and a splash of red wine winger. Served with a Mondavi Fumé Blanc, this is a bright dish to be reckoned with.

Over the past 50 years over 90% of the biomass of the oceans has disappeared.  In 2013 it is expected that farmed fish will surpass wild harvested fish for the first time. Pesticides, antibiotics, mercury and PCBs are all issues with either choice. The Monterey Bay Aquarium Seafood Watch is a good way to make seafood buying choices. You can download it as an app for your smart phone.