Recipes from An Epicurious Lifestyle's kitchen

Tag: Balsamic Vinegar

Balsamic Marinated Tomatoes, Burratta Cheese & Basil Pizza

Balsamic Marinated Tomatoes, Burratta Cheese & Basil Pizza

On Friday’s we usually have a playdate with Pierce’s buddies, Aiden and Matteo! Last Friday we made pizza’s with Aiden and his Mama, Deann…Matteo and his Mama had another engagement. Pierce and Aiden made cheese pizza’s and I made one with the balsamic marinated tomatoes […]

Grilled Peaches with Burrata, Pistachios and Baby Arugula

Grilled Peaches with Burrata, Pistachios and Baby Arugula

I think that I’ve become obsessed with Burrata cheese ever since we had it at  the Lone Eagle Grille in Incline Village last week. We have been having this amazing cheese with everything. I happen to see a salad recipe in one of my cookbooks […]

Falafel-Crusted Sea Bass with Warm Tomato-Cucumber Salad

Falafel-Crusted Sea Bass with Warm Tomato-Cucumber Salad

 

We had a yard sale this past weekend and the best thing that came out of the sale was that I found my Savoring San Francisco Cookbook! I thought it fell behind the kitchen cabinets in Ireland and there it was in a box with all the other books we never read! I immediately thought of our favorite recipe out of this cookbook…the Falafel-Crusted Sea Bass with Warm Tomato-Cucumber Salad. It’s Bruce Hill’s creation, the Chef from the Waterfront Restaurant and Café in San Francisco. And…of course it was just as good as I remembered! Although, I used Tilapia fillets because that’s what Peter came home with…I prefer the Sea Bass…Peter does not agree!

 

Falafel-Crusted Sea Bass with Warm Tomato-Cucumber Salad

Serves 8 – Main Course

 

FALAFEL MIXTURE

1 ½ cups cooked chickpeas (garbanzo beans)

¼ cup chopped fresh cilantro

2 teaspoons salt

2 teaspoons onion powder

2 teaspoons minced jalapeno chili

½ cup panko (Japanese bread crumbs)

1 teaspoon ground cumin

1 tablespoon sesame seeds

 

Eight 6-ounce sea bass fillets

Salt and freshly ground pepper to taste

¼ cup extra-virgin olive oil

 

YOGURT SAUCE

1 ½ cups plain yogurt

2 tablespoons sumac powder (available at Whole Foods)

Salt and freshly ground pepper to taste

 

WARM TOMATO-CUCUMBER SALAD

¼ cup extra-virgin olive oil

1 Vidalia or other sweet white onion, cut into thin wedges, then ½-inch triangles

1 small English cucumber (10 to 12 inches long), peeled and cut into thin wedges, then triangles

4 large Roma tomatoes, seeded and cut into ½-inch triangles

3 tablespoons white balsamic vinegar

1 tablespoons minced fresh dill

Salt and freshly ground pepper to taste

 

Preheat the oven to 450 degrees. To make the falafel mixture: Drain the chickpeas. In a food processor, combine the chickpeas, cilantro, salt, onion powder, and jalapeno and process to a smooth mixture. Pour into a bowl and fold in the panko, cumin, and sesame seeds.

 

Pat the fish fillets dry with paper towels and place them on a baking sheet. Season with salt and pepper. Spread about 3 tablespoons of the falafel mixture evenly over the top of each fillet.

 

In a large, ovenproof skillet, heat the olive oil and cook the fish, crust-side down, until the crust is golden brown, 2 to 3 minutes. Turn the fish over, place the pan in the oven, and bake until the fish is opaque throughout, 6 to 8 minutes.

 

While the fish is cooking, mix all the sauce ingredients together in a small bowl and set aside.

 

To make the salad: In a large sauté pan or skillet over the medium heat, heat the olive oil and sauté the onion for 1 minute. Add the cucumber, tomatoes, vinegar, and dill, and toss lightly for 30 seconds. Season with salt and pepper.

 

To serve, divide the warm salad among warmed plates. Place a fillet on top of each serving of salad. Drizzle with the sauce and serve at once.

 

Peter’s Wine Pick: Tobian James Sparkling Wine

~Happy Cooking!